Steamed Croaker (Baekjogui) – A Simple and Delicious Fish Dish for Your Morning Table
Steamed Baekjogui (Croaker)
A delightful dish created when pondering what to make for breakfast. This recipe offers a simple yet elegant way to enjoy the delicate flavor of Baekjogui.
Main Ingredients
- 1 Baekjogui (Croaker), cleaned
- 1 Onion, thinly sliced
- 30g Green onion, cut diagonally
Steaming Sauce
- 1 piece Dried kelp (about 10cm x 10cm)
- 2 cloves Garlic, thinly sliced
- 1 Tbsp Sugar
- 1 tsp Cooking wine (Mirin or similar)
- 2 Tbsp Soy sauce
- 3 Tbsp Gochugaru (Korean chili powder)
- 300ml Anchovy and kelp broth (or water)
- 1 piece Dried kelp (about 10cm x 10cm)
- 2 cloves Garlic, thinly sliced
- 1 Tbsp Sugar
- 1 tsp Cooking wine (Mirin or similar)
- 2 Tbsp Soy sauce
- 3 Tbsp Gochugaru (Korean chili powder)
- 300ml Anchovy and kelp broth (or water)
Cooking Instructions
Step 1
This step enhances the flavor and removes any fishiness. Wrap the cleaned Baekjogui with dried kelp and vacuum seal it, then let it rest in the refrigerator for half a day (about 6 hours). If you don’t have a vacuum sealer, place the kelp in a container, put the fish on top, cover the fish with kelp-infused water (or kelp pieces), seal with plastic wrap, and refrigerate. If you’re short on time, you can skip this marinating step and proceed to the next.
Step 2
Prepare the vegetables for the steaming pot. Spread the thinly sliced onion generously on the bottom of the pot. The onions will soften and sweeten as they cook, preventing the fish from sticking.
Step 3
Make 2-3 shallow slits on the sides of the fish. This helps the marinade penetrate the flesh evenly and ensures consistent cooking. Place the scored fish on top of the onions. Pour in the anchovy broth (or water) until the fish is about halfway submerged. Ensure there’s enough liquid to create steam, otherwise, the steamed fish might become dry.
Step 4
In a small bowl, combine all the ingredients for the steaming sauce: sliced garlic, sugar, cooking wine, soy sauce, and gochugaru. Mix well to form a smooth paste. Evenly spread this sauce all over the Baekjogui, making sure it’s coated. Cover the pot and steam over medium-low heat for about 30 minutes. The fish is cooked when a chopstick or skewer inserted into the thickest part easily slides out, and the flesh separates from the bone.
Step 5
Carefully transfer the perfectly steamed Baekjogui to a serving plate. Garnish with the diagonally cut green onions for added color and a fresh aroma. Enjoy this hearty and healthy meal with a side of warm rice!
