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Recipe: Yummy Saengsun Jorim (Korean Style Fish Stewed in Soy Sauce)

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Saengsun Jorim (Korean Style Fish Stewed in Soy Sauce). Korean Fish and Shrimp Jeon are almost always served in a full course traditional Korean dinner, especially for special seasonal festive meals around What fish fillets do I use for Korean Fish or Saengsun Jeon? Buy frozen cod or pollock fillets from your neighborhood Korean grocery store (it. (See my dubu jorim and gamja jorim). Braised fish is very popular in Korean cuisine.

Saengsun Jorim (Korean Style Fish Stewed in Soy Sauce) In Korean cuisine, jorim (joh-reem) is a general category of foods slow cooked. Dubu-kimchi is a Korean dish consisting of tofu and stir-fried kimchi. Soft, warm, blanched tofu is served with well-fermented, tangy baechu-kimchi stir-fried. You can have Saengsun Jorim (Korean Style Fish Stewed in Soy Sauce) using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Saengsun Jorim (Korean Style Fish Stewed in Soy Sauce)

  1. You need 1 (2 pound) of fresh whole fish, cleaned, scaled, and cut into thirds (see notes above re: using fish fillets).
  2. Prepare 1 of large carrot, peeled and cut into 1/2" thick pieces.
  3. You need 1/2 of an onion cut into 1/4" thick slices.
  4. You need 4 cloves of garlic, peeled and smashed.
  5. It’s 5 slices of fresh ginger (1/8" thick).
  6. It’s 4-5 of jalapenos, stemmed and halved.
  7. Prepare 1 of tomato, cut into sixths.
  8. You need 1 cup of water.
  9. It’s 3/4 cup of soy sauce.
  10. You need 1-2 Tablespoons of sugar.

Soy sauce has a real unique taste: it's salty and a little sweet. When you go to a Korean grocery store, you'll find that they stock many different kinds of soy sauce, usually without English labels. Personally I always use jin-ganjang (진간장), and have been using the Sempio brand for decades. Delicious Korean side dish, seasoned Korean fish jerky (Jwipo Jorim) recipe!

Saengsun Jorim (Korean Style Fish Stewed in Soy Sauce) instructions

  1. Put everything in pot, with vegetables and aromatics going in first, under the fish. (This helps to keep the fish skin from sticking to the pot. I actually forgot to do it this time, but when most of my brain cells are functioning, I remember. 😉 ).
  2. Cover the pot, turn the heat up to medium high, and let everything come to a boil for a minute or two. This will probably take about 15 minutes. (I took the lid off to check the fish when I took this pic and forgot to put it back on.).
  3. Turn the heat down to medium low and simmer, covered, for another 15 minutes or so, the flip the fish and redistribute all the ingredients so they all get some immersed cooking time in the sauce..
  4. Put lid on slightly askew and simmer another 15 minutes or so, then enjoy with a bowl of steamed rice. Even when the fish is all gone, I like to enjoy the slow cooked veg and flavorful sauce with rice for a quick and easy meal..

It included some new clothing, loads of popular Korean cosmetic samples and there were several packs of seasoned dried filefish (Jwipo, 쥐포). Jangjorim = A jorim dish simmered by soy sauce. The most well-known jangjorim is beef jangjorim that I loved as a kid and even enjoy today! Delicious hard boiled eggs braised in soy sauce for a quick Korean side-dish that can be enjoyed for days for a quick weekday dinner or simple lunchbox. Classic Korean lotus stems in soy sauce (Yeon-gn Jorim).

Recipe: Yummy Saengsun Jorim (Korean Style Fish Stewed in Soy Sauce)

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