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13 recipes found.
Ttukdak Hyung's Braised Skate
A restaurant-style dish where skate wings are briefly blanched in water with cooking wine to remove any off-odor, then gently braised with radish in a spicy soy-based braising sauce.
This Man's Cook Gomchi Jorim
A budget-friendly and deeply flavorful fish stew using canned mackerel, potatoes, and radish—perfect as a savory side dish to go with rice.
Seungwoo Dad's Washed Kimchi and Mackerel Pike Braise
A clean, non-fishy rice thief braise made by wrapping sour kimchi with washed-off seasoning around pan-fried canned mackerel pike and simmering in sesame oil seasoning.
Kim Dae-seok's Soy-Braised Semi-Dried Pollock
Grilled semi-dried pollock until golden, resulting in firm, chewy texture with a satisfying sweet-salty flavor
Kim Dae-seok's Mackerel in Radish Stew
Marinated with sea salt to firm up the mackerel flesh, then simmered with a secret onion paste seasoning so that the flavor penetrates deep into the radish, creating a rich main dish.
Kim Dae-seok's Jogijorim
A secret braised dish where yellow croaker is lightly pan-fried first, then simmered in a sauce containing soybean paste and soju to keep the flesh intact.
Lee Hye-jung's Braised Saury with Eolgari Cabbage
A rice-stealing braise of plump saury and blanched eolgari cabbage simmered down in a savory doenjang sauce
Yoon Yi-ryeon's Braised Mackerel
A braised mackerel recipe that delivers deep flavor without any fishiness. Rice water and starch are used to adjust the consistency, while potatoes and radish are pre-seasoned to enhance the savory taste.
Shin Dong-min's Amberjack Head Stew
A moist and tender amberjack head stew simmered without any fishy odor, using a sweet and savory Japanese-style seasoning.
Yeo Kyung-rae's Doubanjiang Yellow Croaker Steamed
A premium Chinese-style fish dish where the spicy kick of doubanjiang and the tangy freshness of vinegar deeply infuse into pan-seared yellow croaker.
Shin Dong-min's Dukjabyungeo Jorim
A premium fish stew with a delicate ginger aroma and secret soy sauce marinade, resulting in tender, melt-in-your-mouth texture.
Shin Dong-min's Ganchi Jorim
A simple and quick ganchi jorim with no fishy odor, sweet and savory, using store-bought tsuyu and ginger