Pressure Cooker Korean Braised Black Cod (Eundaegu Jorim)

Name: Pressure Cooker Korean Braised Black Cod (Eundaegu Jorim)
Total time: 27 min
Yield: 4 serving(s)
Ingredients: Sauce; ½ cup soy sauce; 3 tablespoon minced garlic; 3 tablespoons gochujang (red pepper paste); 2 tablespoons red pepper flakes; 2 tablespoons packed brown sugar; 1 tablespoon grated ginger; 1 tablespoon mirin; 1 teaspoon sesame oil; ; 3 pounds fresh black cod, cut into 1½-inch pieces; 2 pounds radish, peeled and cut into 1-inch large chunks; 1 small onion, sliced; 3 red chile peppers (set aside a few slices for garnish); 1 green chile pepper; 5 green onions, cut into 2-inch pieces; 1 cup water; 1 anchovy stock tea bag

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Pressure Cooker Korean Braised Black Cod (Eundaegu Jorim)

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Black cod is accompanied by radish, onion, chili peppers, and green onions in this pressure cooker version of eundaegu jorim, a Korean braised black cod stew. This dish has the right amount of heat from the gochujang and chili peppers that is balanced with brown sugar and sesame oil. Radishes make up a large part of the dish, adding a crunchy, spiciness with every bite.

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Servings: 4

Ready in: 27min PT27M
Prep time: 20min
Cook time: 7min

Ingredients

Sauce
½ cup soy sauce
3 tablespoon minced garlic
3 tablespoons gochujang (red pepper paste)
2 tablespoons red pepper flakes
2 tablespoons packed brown sugar
1 tablespoon grated ginger
1 tablespoon mirin
1 teaspoon sesame oil
3 pounds fresh black cod, cut into 1½-inch pieces
2 pounds radish, peeled and cut into 1-inch large chunks
1 small onion, sliced
3 red chile peppers (set aside a few slices for garnish)
1 green chile pepper
5 green onions, cut into 2-inch pieces
1 cup water
1 anchovy stock tea bag

Appliances

For best results, we recommend using:

Directions

Combine soy sauce, garlic, gochujang, red pepper flakes, brown sugar, ginger, mirin, and sesame oil in a bowl until sauce is well mixed.
Place fish on paper towels in a bowl and put inside the refrigerator until ready to use.
Press Sauté on Normal on the pressure cooker. When it says HOT, add radishes flat to the base and pour the sauce on top. Coat radish with sauce using a basting brush. Add onion, red chile peppers, green chile pepper, and green onions to radish.
Add 1 cup water and the anchovy stock tea bag to radish mixture, pressing tea bag into the liquid so it is completely submerged.
Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 5 minutes on High Pressure. Set steam vent handle to Venting to quick-release pressure.
Open the lid, add fish, and baste the fish with the liquid. Close the pressure cooker lid and set to Sealing. Select Pressure Cook (Manual) and cook for 2 minutes on High Pressure. Set steam vent handle to Venting to quick-release pressure.
Carefully remove the fish with a flat spatula and set aside. Transfer the cooked radish to a serving platter as a base and top with the delicate fish. Remove the tea bag from the sauce.
Ladle the sauce over fish and garnish with sliced red chile peppers.

Mealthy tip:

You can purchase frozen black cod to make this dish or ask the fishmonger to cut you “jorim” cuts of cod. This Korean fish cuisine is absolutely delicious with a bowl of rice.

Tagged:

Dinner Cod Quick And Easy Ready In 30 Pressure Cooker Fall Radish Dairy-free Korean Soups And Stews Soy Sauce Winter Multipot

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What others are saying

Kai Douglas says:

I've been on a Korean food kick lately, and this recipe just fuels my addiction! The ingredients list is a little intimidating at first, because it's lengthy, but for the most part it's a really simple list. Most of the ingredients I already had in my pantry or fridge. I used frozen black cod instead of fresh, and the dish was great. Such great aroma and flavor.