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Korean 'Dongtae Jorim' Recipe

Korean · Main course · 40 min total

Dongtae Jorim is a classic Korean braised pollock dish, simmered in a savory-sweet soy sauce-based glaze until tender and flavorful. This recipe offers a simple, home-cook friendly version that pairs perfectly with steamed rice.

Ingredients

• 4 dried pollock (dongtae), heads removed, soaked in water for 10 minutes and drained
• 1/4 cup soy sauce
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 2 tablespoons mirin
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1/2 medium onion, thinly sliced
• 2 green onions, cut into 2-inch pieces
• 1 small carrot, julienned
• 1 cup water

Instructions

1. In a bowl, mix soy sauce, gochugaru, mirin, gochujang, sugar, garlic, and ginger to make the seasoning sauce.
2. Place the soaked pollock in a large skillet or pan. Arrange onion slices, green onions, and carrot on and around the fish.
3. Pour the seasoning sauce and water over the fish. Bring to a boil over medium-high heat.
4. Reduce heat to medium-low, cover, and simmer for 15 minutes.
5. Uncover, increase heat to medium, and cook for another 5-10 minutes until the sauce thickens and the fish is glossy. Baste the fish occasionally with the sauce.
6. Serve hot with steamed rice.

Tips

• If dried pollock is unavailable, you can use fresh pollock or cod, but reduce cooking time to 10 minutes covered.
• Adjust gochugaru to taste for spiciness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently.

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