Eun Dae Gu Jo Rim (은대구 조림 Braised Cod/Sablefish with Spicy Sauce)

March 21, 2011 § Leave a comment

My inspiration behind this dish is from the amazing experience I had this week at Danji, a new Korean restaurant (346 West 52nd, b/w 8th and 9th Ave.).

It was incredible.

With my two darling girlfriends in tow, we had a delicious meal made by the most talented, wonderful executive sous-chef there – Daniel Rutledge, who I am proud to call a friend. The ambiance is so comfortable, sexy, and chic and the food is simply irresistible.  Here is what we had, in the order of what we liked best (but it was so hard to choose, since all of them were phenomenal!).

1. Poached sablefish with spicy daikon

2. Bulgogi Beef Sliders W. Roasted Bone Marrow

3. Spicy Thai-style chicken wings

4. Kimchi fried rice chorizo ‘paella’ with farmhouse egg

5. ‘Danji’ Braised Short Ribs W. Fingerlings & Pearl Onion

6. Mocha chiffon cake

So in honor of these delectable choices, I wanted to recreate as much as I could of the buttery-smoothness of the poached sablefish, and the spot-on spicy sauce. My attempt does not hold a candle to Danji’s perfected dish, but it’s an acceptable home substitute until you can personally get over to Danji and try its inimitable masterpiece for yourself.

I also recommend their ’50’ soju blend, it was nice and clean, very easy to sip. The service was immaculate and attentive, and it’s affordable.  Please go now (while there are only a few lines and moderate wait) before it gets an amazing review in the Times and NY Mag and it will be impossible to get in! 🙂

Thanks again, Rut! I will be back very soon.

For this recipe, if you can’t find fresh cod, don’t make it.  Using a fresh fish will make or break this dish, so please grill your fishmonger and ask for the freshest cuts and pieces. 🙂

Poached Cod with Spicy Radish Recipe

2.5-3 lbs black cod/sablefish, cut into steaks or “jo-rim cut”
1 medium radish, sliced into 1/2-inch thick slices
3 green onions, sliced
3 green peppers, sliced
2 red peppers, sliced
1 inch of ginger, sliced into 3-4 slices
Sauce:
2 tbsp gochujang (red pepper paste)
2 tbsp soy sauce
2 tbsp red pepper powder
1 tbsp sugar
2 tbsp corn syrup/molasses or preferably Korean “mool yut”
2 tbsp alcohol or mirin
1 tbsp oyster sauce
1 tbsp garlic, minced thinly
1/2 tbsp hondashi soup base
1/2 cup of hot water
Instructions:
1. Lightly salt cod steaks with sea salt and set aside.
2. Assemble sauce ingredients in a bowl, mix well.  Prepare vegetables.
3. Arrange radish on the bottom of your pan with 1/3 of the sauce drizzled on top, along with a handful of the sliced green peppers and 1/2 cup water.  Boil for 10 minutes – reduce heat to medium low and cover once it starts to boil.  Keep an eye on your water level, add a few tablespoons more if necessary.
4. Place cod on top of the radish and add the rest of the peppers, green onions, and ginger, along with the remainder of the sauce. Make sure the sauce coats all your pieces of cod evenly and thoroughly. Cover and simmer on low for 15-20 minutes, be careful not to overcook the cod.
5. Enjoy!
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