Kim Dae-seok's Yangmiree Jorim
A chewy and savory yangmiree jorim made by coating dried yangmiree with potato starch, pan-frying until crisp, then simmering in a special soy sauce marinade.
Ingredients needed 2 servings
Recipe
Cooking tips
- When washing yangmiree, avoid strong water pressure or washing from head to tail, as this can cause the valuable roe to spill out. Always wash gently from tail to head.
- Coating yangmiree with potato starch before frying helps maintain its structure during simmering—keeping the exterior chewy and the interior tender.
- Always simmer uncovered to prevent the fish flesh from becoming dry and tough; covering the pot will ruin the texture.
Recommended for
- Those who want to enjoy plump, seasonal yangmiree as a chewy and savory stewed dish.
- People who have struggled with fish falling apart or becoming dry when making fish stews.
- Those looking for a sweet-salty-spicy dish that works perfectly as both a drink companion and a rice side.
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