Eundaegu Jorim
Sourcing really fresh local wild black cod is the key to success here. Black cod, sometimes referred to as sablefish or eundaegu 은대구, tastes ultra buttery, sort of shellfish-y, rich and velvety, and uniquely gosohae when cooked. The fish is forgiving, but the sauce may not be. What I mean by that is being that this dish is a braise “jorim” 조림, if you find the base of your sauce to be salty from the start, you will end up with a really salty finished product as it reduces. Careful.
EUNDAEGU JORIM 은대구조림
SERVES 2-3
1 lb or so of black cod (skin on or off)
1 medium sized Korean mu (cut into 3/4” half moons)
2-3 stalks of spring onion or scallion (bias sliced)
1” nob of grated ginger
1 small spoonful of minced garlic
1 quart rice water or water
1 small spoonful of oligo syrup
Pinch of sugar
Pinch of cracked black pepper
2 big spoonfuls of yangnyeom jang (see below)
A handful of sukgat or chrysanthemum
A handful of pea sprouts or any fresh sprouts heralding spring
Roasted sesame oil or perilla oil (for dr…