Chewy and Delicious Braised Dried Filefish Recipe
Deliciously Savory Braised Dried Filefish Made from Dried Filefish (Mulgajami) – Much Tastier Than Braised Dried Squid!
This is a recipe for braised dried filefish (Gireumgajami) made from thinly dried Yeongdeok Mulgajami, known for its savory flavor. While it’s prepared similarly to braised dried squid (Jwipo), the key difference is that instead of pan-frying, the fish is steamed with a splash of Cheongju (rice wine) in boiling water before being simmered in a sauce. This method results in a tender, chewy texture without being tough. It’s a fantastic side dish for rice or a delightful snack with drinks.
Ingredients
- 40 pieces of prepared dried filefish (approx. 20 fish, 200g)
- A little Cheongju (for steaming)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 2 Tbsp Cheongju (for sauce)
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesilcheong (plum syrup)
- 1 Tbsp Honey
- 1 Tbsp Sesame Oil
- 1 Cheongyang Pepper (Korean chili pepper)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, Yeongdeok Mulgajami (also called Mijuguri) is highly prized for its savory taste. Although the flesh is thin, it’s rich in nutrients and popular as a dried fish product. You can easily find commercially prepared and packaged dried filefish like this.
Step 2
The small, thinly dried Mulgajami is typically split in half and meticulously cleaned, with the central bone removed. The piece of dried filefish in my hand is shown after being split.
Step 3
Prepare 40 pieces of the cleaned dried filefish, which is about 20 fish or 200g in total. Arrange them upright in a steamer basket or colander.
Step 4
Pour an appropriate amount of water into a pot. Add a splash of Cheongju (about 1-2 Tbsp) to help eliminate any fishy odors. Once the water is boiling vigorously and steaming well, proceed to the next step.
Step 5
Place the colander or steamer basket containing the dried filefish over the boiling water. Cover with a lid and steam for 5 to 10 minutes. Ensure the lid is tightly closed for even steaming.
Step 6
Although it might seem like an extra step, steaming the dried filefish this way transforms its texture, making it much softer and chewier compared to pan-frying.
Step 7
The steamed dried filefish has a wonderfully chewy and tender texture. If you prefer a simpler way to enjoy it, you can mix a little Gochujang into mayonnaise or create a dipping sauce by combining mayonnaise with finely chopped wasabi or Cheongyang peppers.
Step 8
To make it easy to eat, place the steamed filefish on a clean cutting board. Using kitchen scissors, cut the fish into bite-sized pieces.
Step 9
After cutting with scissors, the dried filefish fills a plate generously. It’s now ready to be coated in a delicious sauce.
Step 10
In a wide pan or pot, combine all the sauce ingredients and mix well. Add 1 Tbsp Gochujang, 1 Tbsp Soy Sauce, 2 Tbsp Cheongju, 1 Tbsp Minced Garlic, 1 Tbsp Maesilcheong, 1 Tbsp Honey, and 1 Tbsp Sesame Oil. Stir until evenly blended.
Step 11
Gently heat the sauce over medium-low heat. Once the sauce begins to simmer lightly, carefully add the steamed filefish.
Step 12
After adding the fish, immediately turn off the heat. Quickly toss the fish in the residual heat to coat evenly with the sauce. This prevents the fish from breaking apart and ensures the sauce adheres well.
Step 13
Finally, add 1 Tbsp of toasted sesame seeds and 1 finely chopped Cheongyang pepper for extra flavor and aroma. Toss gently one last time to combine. Your delicious braised dried filefish is now complete!
