Baek Jong-won's Braised Cutlassfish

Recipe 🍳

Cooking tips 💡

• If you are concerned about the fishy smell from imported or frozen cutlassfish, you can reduce the smell by briefly blanching it in boiling water and then rinsing it in cold water before cooking.
• Using a shallow, wide pot rather than a deep one makes it easier to cook and manage as the sauce evenly coats the ingredients.
• If you are making jorim with mackerel instead of cutlassfish, adding about half a tablespoon of doenjang (soybean paste) to the sauce can effectively eliminate any fishy smell.
• Gently shaking the pot occasionally during cooking can prevent the radish or potatoes from sticking to the bottom.