Saengseon Jjim (Korean Braised Fish)

🧂 Ingredients

• 1 large (about 2-3 lbs / 1-1.5 kg) Whole white fish (e.g., sea bream, cod, or snapper)(Cleaned and scaled. Ask your fishmonger to score it deeply on both sides, about 1 inch apart, if you're not comfortable doing it yourself.)
• 1/2 medium Korean radish (mu)(Peeled and sliced into 1/4-inch thick rounds or half-moons.)
• 2-3 tbsp Gochugaru (Korean chili flakes)(Adjust to your spice preference. Use coarse gochugaru for a more authentic texture.)
• 3 tbsp Soy sauce(Low sodium soy sauce is recommended to control saltiness.)
• 1 tbsp Gochujang (Korean chili paste)(Adds depth of flavor and a slight sweetness.)
• 2 tbsp Mirin or rice wine(Helps to tenderize the fish and reduce any fishy odor.)
• 4 cloves Garlic(Minced.)
• 1 tbsp Ginger(Minced.)
• 3 stalks Green onions(White and light green parts cut into 2-inch lengths, dark green tops reserved for garnish, thinly sliced.)
• 1/2 medium Onion(Thinly sliced.)
• 1/2 block (about 7 oz / 200g) Tofu(Firm or medium-firm, cut into 1-inch thick slices.)
• 1/2 medium Zucchini(Sliced into 1/4-inch thick rounds.)
• 1 cup Water or anchovy broth
• 1 tsp Sesame oil(For finishing.)
• 1/4 tsp Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the fish and sauce: Rinse the fish inside and out and pat it completely dry with paper towels. Make deep scores diagonally across both sides of the fish, about 1 inch apart. In a small bowl, whisk together gochugaru, soy sauce, gochujang, mirin, minced garlic, minced ginger, and black pepper to create the braising sauce. Set aside.

   ⏱️ 10 minutes
2. 2

   Layer the aromatics and radish: Choose a wide, shallow pot or a deep skillet (large enough to hold the fish comfortably). Arrange the sliced Korean radish in an even layer on the bottom of the pot. This prevents the fish from sticking and infuses it with the radish's subtle sweetness. Place the whole fish on top of the radish.

   ⏱️ 5 minutes
3. 3

   Add vegetables and sauce: Arrange the sliced onion, zucchini, and white/light green parts of the green onions around and on top of the fish. Pour the prepared braising sauce evenly over the fish and vegetables. Add the water or anchovy broth to the pot. Gently place the tofu slices around the fish.

   ⏱️ 5 minutes
4. 4

   Braise the fish: Bring the liquid to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low, cover the pot tightly, and let it braise for 20-25 minutes. Baste the fish occasionally with the sauce from the bottom of the pot. Check for doneness: the fish should be opaque and flake easily with a fork, and the radish should be tender. If the sauce seems too thin, uncover the pot for the last 5-10 minutes of cooking to allow it to reduce and thicken slightly.

   ⏱️ 25-30 minutes
5. 5

   Finish and serve: Once the fish is cooked through and the sauce has thickened to your liking, gently stir in the reserved sliced green onion tops and drizzle with sesame oil. Serve immediately, spooning the flavorful braising sauce over the fish and rice.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Scoring the fish deeply allows the savory and spicy braising liquid to penetrate the flesh, ensuring maximum flavor in every bite.
• ✓Laying the Korean radish at the bottom of the pot acts as a natural trivet, preventing the fish from sticking and imparting a subtle sweetness to the dish as it braises.
• ✓Saengseon Jjim is a traditional dish often prepared for holidays, birthdays, and other significant celebrations, symbolizing abundance and good fortune.
• ✓For a less spicy version, reduce the amount of gochugaru and omit the gochujang, or use a milder chili paste.
• ✓If you can't find Korean radish, daikon radish is a suitable substitute, though it may be slightly less sweet.

🔄 Variations

• Use other firm white fish like cod, snapper, or even mackerel.
• Add other vegetables such as mushrooms (shiitake or enoki), bell peppers, or potatoes.
• For a richer flavor, use anchovy broth or a light fish stock instead of water.
• Garnish with toasted sesame seeds for added texture and flavor.

🥗 Nutrition

Per serving