Braised Saury with Roe (Dorumeuk Jorim)
How to Make Delicious Braised Saury with Roe
Introducing a refreshing, savory, and non-fishy winter delicacy: Braised Saury with Roe. These saury fish boast egg sacs as large as their bodies. While the flesh might be minimal, the texture and flavor of the abundant roe are truly unparalleled. Let’s start making this exquisite Dorumeuk Jorim that will have you reaching for another bowl of rice!
Main Ingredients
- 5 large Saury (Dorumeuk) fish
- 300g Radish (Daikon)
- 400ml Water
- 1 stalk Green Onion (Scallion)
- 2 Cheongyang Peppers (Korean chili peppers)
Seasoning Ingredients (using tablespoon for measurement)
- 1 Tbsp Sugar
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 6 Tbsp Soy Sauce
- 0.2 Tbsp Ginger Powder (or minced fresh ginger)
- 3 Tbsp Mirin (Rice Wine)
- 2 Tbsp Gochujang (Korean chili paste)
- Pinch of Black Pepper
- 1 Tbsp Sugar
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 6 Tbsp Soy Sauce
- 0.2 Tbsp Ginger Powder (or minced fresh ginger)
- 3 Tbsp Mirin (Rice Wine)
- 2 Tbsp Gochujang (Korean chili paste)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, let’s prepare the sauce. Combine all the seasoning ingredients listed in the recipe and let the sauce sit to allow the flavors to meld. If you don’t have ginger powder, you can use an equivalent amount of minced fresh ginger. Taste the sauce; it shouldn’t be too sweet or too salty – a balanced flavor is ideal.
Step 2
Slice the green onion diagonally into bite-sized pieces. Slice the Cheongyang peppers diagonally as well. Cut a piece of radish (about 1cm thick) into a half-moon shape.
Step 3
Saury fish have relatively large fins compared to their body size. Before cooking, it’s best to trim these fins. Use scissors to carefully cut off the fins located on the back, near the gills, on the belly, and at the tail. After trimming, rinse the fish thoroughly under cold running water and pat them dry gently.
Step 4
If the saury you purchased is not pre-seasoned, it’s recommended to sprinkle coarse salt evenly over the fish. This step helps to firm up the flesh, preventing it from breaking apart during the braising process. Let it sit for about 10 minutes, then rinse lightly to remove excess salt.
Step 5
Arrange the sliced radish at the bottom of your pot. Place the prepared saury fish on top of the radish. Pour in 400ml of water (about 2 cups). Drizzle the prepared sauce evenly over the fish and radish. Add the sliced green onions. Start cooking over high heat with the lid off. Once the liquid comes to a rolling boil, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 20 minutes, allowing the fish and radish to cook through.
Step 6
After 20 minutes of simmering, add the sliced Cheongyang peppers to the pot. Continue to cook for another 5 to 10 minutes until the peppers are tender and the flavors have melded. Your delicious braised saury is now ready!
Step 7
Alternatively, after bringing the liquid to a boil over high heat, you can reduce the heat to low and simmer for about 30 minutes. This slow simmering allows the radish and fish to become very tender, and the sauce reduces to a richer, more concentrated flavor. Adjust the simmering time to achieve your desired sauce consistency.
Step 8
Fresh, un-frozen saury with roe is a seasonal delicacy, typically available only during the winter months. The texture and taste of the fresh roe are incomparable to frozen or semi-dried versions. If you’re a fan of seafood, this dish is a true winter highlight that you’ll eagerly await each year.
Step 9
Savor the experience of the plump saury roe, bursting with flavor, coated in a spicy and savory sauce. Spooning some of the rich braising liquid over a bowl of steamed rice and mixing it all together creates an incredibly satisfying meal. Enjoy this delightful dish with your family!
