Any Fish Jorim Food
SPICY TOFU JORIM
This Korean dish gets a double dose of heat from gochugaru and gochujang.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
- Meanwhile, put the bok choy in a steamer basket. Place over a saucepan of simmering water, cover and steam 5 minutes.
- Line a baking sheet with paper towels. Slice each tofu block crosswise into 8 even rectangles; season with salt. Transfer to the paper towels and set aside 5 minutes. Gently pat dry.
- Whisk 1 3/4 cups water, the garlic, fish sauce, gochugaru, gochujang, soy sauce and sesame oil in a large measuring cup or medium bowl. Mix until well combined.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the tofu slices and cook until golden brown, 3 to 4 minutes per side. Remove to a large plate and repeat with the remaining vegetable oil and tofu.
- Add the onion to the skillet, then top with the tofu and the sauce. Simmer until the liquid thickens, about 6 minutes. Serve the tofu mixture with the rice and bok choy; top with the scallions.
Nutrition Facts : Calories 590, Fat 27 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 1347 milligrams, Carbohydrate 62 grams, Fiber 4 grams, Sugar 12 grams, Protein 31 grams
ANY FISH JORIM
Fish jorims, braises such as eundaegu (black cod) and godeungeo (mackerel), are staples of Korean home cooking. This easy variation highlights the aromatic flavor of soy sauce, garlic and ginger, a combination that seeps into bone-in, skin-on fish. Steaks of black cod, mackerel and salmon work best here, as they seem almost to melt into rich silkiness, but you could use whatever fatty fish and cut you like. The whole red radishes in this recipe, replacing the more typical Korean radish slabs, gently boil in the salty-sweet liquid until tender, lending their vegetal sweetness to the velvety broth. A barely steamed, basically raw relish of scallions, red onion and jalapeño adds freshness and crunch.
Provided by Eric Kim
Categories dinner, weeknight, seafood, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large, wide pot or Dutch oven, place the radishes, soy sauce, sesame oil, garlic, ginger, sugar and gochugaru. Add 1 1/2 cups cold tap water and bring to a boil over high, stirring once or twice, then lower the heat to maintain a gentle boil. Cover the pot and cook until the radishes start to get tender but are still slightly firm in the center, 5 to 7 minutes.
- Gently nestle the fish pieces into the pot, using a spoon to baste the tops with some of the braising liquid. Bring the mixture back to a boil, then reduce the heat to maintain a simmer and cook, uncovered, until the radishes are meltingly tender and the fish is just cooked through or opaque in the center, 9 to 12 minutes.
- Evenly top the fish with the scallions, red onion and jalapeño. Turn off the heat, cover and let the vegetables steam until slightly less raw but still fresh and crunchy, 1 to 2 minutes. Serve the pot in the center of the table, family-style, with a ladle and bowls of fresh white rice.
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