Special Braised Butterfish (Byeongeo Jorim)

Photo: Korea Ministry of Food and Drug Safety

Special Braised Butterfish (Byeongeo Jorim)

Name: Special Braised Butterfish (Byeongeo Jorim)
Cuisine: South Korea
Ingredients: 60 g Main ingredient: butterfish (byeongeo); 1 g salt; 100 g water; 40 g Korean radish; 25 g onion; 10 g green chili pepper; 2.5 g red chili pepper; 5 g green onion; 6 g gochujang (Korean chili paste); 1.7 g coarse gochugaru (Korean chili flakes); 0.85 g fine gochugaru (Korean chili flakes); 5 g cooking wine (matsul); 6 g plum syrup (maesil-aek); 2 g minced garlic; 1 g ginger juice; 1.5 g sesame oil; 0.25 g black pepper

별미병어조림

Side dish · Boiled

Side dishesCourse

174kcal · per serving

5/5Spice

🌱 Vegan

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Recipe

Special Braised Butterfish (Byeongeo Jorim)

🌶 Spicy 5/5VeganContains: gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Main ingredient: butterfish (byeongeo)주재료 : 병어
60 g
salt소금
1 g
water물
100 g
Korean radish무
↔ No Korean radish? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
40 g
onion양파
25 g
green chili pepper풋고추
10 g
red chili pepper홍고추
2.5 g
green onion대파
5 g
gochujang (Korean chili paste)고추장
↔ No gochujang (Korean chili paste)? Sriracha or another chili paste with a little miso and honey gets close. It won’t have the same fermented depth.
🛒 Where to buy: Most large supermarkets now carry it in the Asian aisle; Korean grocery stores have more brands
6 g
coarse gochugaru (Korean chili flakes)굵은 고춧가루
↔ No coarse gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
1.7 g
fine gochugaru (Korean chili flakes)고운 고춧가루
↔ No fine gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
0.85 g
cooking wine (matsul)맛술
5 g
plum syrup (maesil-aek)매실액
6 g
minced garlic다진 마늘
2 g
ginger juice생강즙
1 g
sesame oil참기름
1.5 g
black pepper후추
0.25 g

Nutrition per serving

174kcal

12.9gCarbs

11gProtein

8.9gFat

706.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Score the butterfish and sprinkle with salt.
Cut the radish thick, cut the onion into thick strips, and slice the chili peppers and green onion on the diagonal.
Mix all the seasoning sauce ingredients to make a seasoning sauce.
Reserve only 1/4 of the seasoning sauce, dissolve the rest in half a cup of water, add the radish, and boil.
When the radish has absorbed the flavor, add the onion and butterfish and the remaining seasoning sauce and simmer.
Finish by adding the chili peppers and green onion.

💡 TipBoiling the radish first and then adding the butterfish brings out the refreshing flavor well and keeps the fish from falling apart. - Using kelp-anchovy broth instead of water gives a deeper flavor. - How to make plum syrup: prepare equal amounts of plums and sugar. Layer washed, dried plums and sugar in a jar, seal it, and let it age for 100 days, then remove the plums and store only the clear liquid in a bottle in the refrigerator. It can be used widely in meat marinades, braises, cold cucumber soup, geotjeori (fresh kimchi), and seasoned dishes to make the dish

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.