Braised Yellow Croaker (Hwangseokeo Jorim): Deliciously Edible Bones
Small Yet Flavorful! Hwangseokeo (Yellow Croaker) Jorim, Enjoyable with Bones
Introducing Hwangseokeo Jorim, a delicacy traditionally enjoyed in the Jeolla Province of Korea. Known by various names like Gangdara or Kkangdari, these small fish resemble Gudeulchi (yellow croaker) in appearance and taste, but are simply smaller. Despite their size, they are incredibly delicious, often preserved in salt to make ‘Hwangseokeo Jeot’ (fermented yellow croaker paste), dried and stir-fried, or even used to make fish cakes. (You can find the fish cake recipe on ‘Man-gae Recipe’!) These versatile and tasty small fish make a fantastic side dish that pairs perfectly with rice.
Main Ingredients- 400g Yellow Croaker (Hwangseokeo), cleaned
- 1 medium Potato
- 1/2 medium Onion
- 2 Korean Green Chilies (Cheongyang peppers)
- 1 stalk Green Onion
Braising Sauce- 1.5 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (or cooking wine)
- 0.5 Tbsp Sugar
- 1 Tbsp Rice Wine (or Cheongju)
- 2 cloves Garlic, minced
- Pinch of Black Pepper
- 1.5 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (or cooking wine)
- 0.5 Tbsp Sugar
- 1 Tbsp Rice Wine (or Cheongju)
- 2 cloves Garlic, minced
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, trim the fins and tail of the fresh yellow croaker. Clean the fish thoroughly by removing scales and innards. You can also remove the head for a neater presentation.
Step 2
Peel the potatoes and slice them into half-moon shapes, about 0.5 to 1 cm thick. This shape helps them absorb the sauce and cook evenly.
Step 3
Slice the onion into thick strips or chunks. Onions add a natural sweetness and depth of flavor to braised dishes.
Step 4
Cut the green onion diagonally into 2-3 cm pieces. This will add a fragrant aroma to the dish.
Step 5
Slice the Korean green chilies diagonally. If you prefer less heat, you can remove the seeds, or add more chilies if you enjoy spicy food.
Step 6
Mince the garlic finely. Freshly minced garlic offers a much richer flavor. If using pre-minced garlic, about 1/2 tablespoon will suffice.
Step 7
In a small bowl, combine all the ingredients for the braising sauce: soy sauce, gochugaru, mirin, sugar, rice wine, minced garlic, and black pepper. Mix well. Preparing the sauce in advance simplifies the cooking process.
Step 8
Pour the anchovy-kelp broth (or rice water, or plain water) into a pot. Add the prepared potatoes first and bring to a boil. Once the potatoes are halfway cooked, add the yellow croaker, onions, and the pre-made braising sauce. Simmer over medium-low heat.
Step 9
When the mixture starts to boil, add the sliced green onions and green chilies. Continue to simmer for another 5-7 minutes, or until the sauce has thickened slightly and the flavors have melded. Spooning some of the sauce over the fish occasionally will help it absorb the flavors better. Your delicious Hwangseokeo Jorim is now ready!
