Spicy Braised Croaker Fish Recipe (Jogi Jorim)
How to Make Delicious Braised Croaker Fish with Potatoes
Here’s a recipe for Jogi Jorim (braised croaker fish) with potatoes, a savory and slightly sweet dish that’s perfect with rice. The tender fish combined with fluffy potatoes creates a universally loved flavor. This detailed guide will help you create a wonderful meal at home, perfect for everyday enjoyment or special occasions.
Main Ingredients- 7 cleaned croaker fish (medium-sized preferred)
- 3-4 medium potatoes
- 1 large onion
- 1/2 stalk of green onion (scallion)
- 1-2 Korean green chilies or regular green chilies (adjust to your spice preference)
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Gochujang (Korean chili paste) (adds umami and color)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce (adds a refreshing depth to the broth)
- 1.5 – 2 bowls of anchovy and kelp broth or water (enough to cover the ingredients)
- 1 Tbsp oligosaccharide or corn syrup (for shine and sweetness)
- 2 Tbsp rice wine (or soju) (to remove fishiness)
- 3 Tbsp sesame oil (for a nutty aroma)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Gochujang (Korean chili paste) (adds umami and color)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce (adds a refreshing depth to the broth)
- 1.5 – 2 bowls of anchovy and kelp broth or water (enough to cover the ingredients)
- 1 Tbsp oligosaccharide or corn syrup (for shine and sweetness)
- 2 Tbsp rice wine (or soju) (to remove fishiness)
- 3 Tbsp sesame oil (for a nutty aroma)
Cooking Instructions
Step 1
First, wash and peel the potatoes. Cut them into large, bite-sized pieces (about 2-3 cm thick) to form a base layer in your pot. Placing potatoes at the bottom prevents the fish from sticking and burning, and allows them to absorb the delicious braising liquid.
Step 2
Rinse the cleaned croaker fish under running water and pat dry. Arrange the fish neatly on top of the potatoes in the pot. Try to avoid overlapping the fish too much, arranging them compactly to fit the pot size.
Step 3
Peel and wash the onion, then slice it thinly. Distribute the thinly sliced onion over the fish. As the dish cooks, the onions will soften, releasing their sweetness and filling any gaps between the fish pieces, making the dish visually appealing.
Step 4
Now, let’s make the flavorful seasoning sauce, the heart of this Jogi Jorim. In a small bowl, combine the gochugaru, gochujang, minced garlic, soy sauce, fish sauce, oligosaccharide, and rice wine (or soju). Mix them well. If the mixture seems too thick, add a little broth or water to create a smoother sauce.
Step 5
Pour the prepared seasoning sauce evenly over the fish, potatoes, and onions in the pot. Next, add the anchovy and kelp broth (or water) until the ingredients are about half submerged. Using broth will give the dish a richer, more complex flavor.
Step 6
Cover the pot and bring it to a boil over medium heat. Once boiling, reduce the heat to low and simmer for about 15-17 minutes. During the simmering process, use a spoon to ladle the braising liquid over the fish several times. This ensures the fish absorbs the flavors evenly, making it even more delicious. Check if the potatoes are tender by piercing them with a chopstick.
Step 7
When the fish is almost cooked and the sauce has reduced to your liking, uncover the pot. Add the green onion and chilies, thinly sliced on an angle or chopped, on top. Finally, drizzle with sesame oil for an added nutty aroma and richer flavor. Let it simmer for another minute for the flavors to meld before serving. Your delicious Jogi Jorim is ready!
