Baek Jong-won's Braised Cutlassfish

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.

Recommended for 🙋

• ⭐Those who want to successfully make a spicy, sweet, and savory fish stew without a fishy smell.
• ⭐Those who love not only the cutlassfish meat but also the radish that is well-cooked and deeply flavored with the sauce.
• ⭐Those who want to learn the basic fish stew sauce and apply it to various fish stews.