Braised semi-dried pollock (Kodari-jorim: 코다리조림)

Kodari-jorim (코다리조림) is a savory braised dish made with semi-dried pollock fish and radish. They are simmered in a sweet and salty seasoning sauce until it's reduced and fully absorbed, making them savory and flavorful, and the radish soft and juicy. It's served as a side dish to rice. It's a...

Fermented pollock roe (Myeongnanjeot: 명란젓)

Today I'm going to introduce you to one of the most popular salty fermented seafoods (jeot 젓, or jeotgal 젓갈) in Korea. It's salty, savory fermented pollock roe called myeongnanjeot. Pollock roe (myeongnan 명란) is used in many dishes in Korean cuisine, usually in stew or in jeot. This recipe is...

Spicy cod fillets (Daegusal-jorim: 대구살조림)

Hello seafood lovers! Today's recipe is very simple, fast, and easy, but also very delicious with an amazing texture! It's spicy boneless cod filets (Daegusal-jorim: 대구살조림). I originally developed this recipe for those who are not comfortable eating fish with bones, but it ended up becoming one...

Yak-gochujang (Fried gochujang)

If you're a fan of Korean gochujang, the spicy, sweet, savory, pungent paste that's used so often in Korean cooking, you're going to love yak-gochujang. It's gochujang fried with beef, honey, sesame oil and pine nuts, and will totally knock your socks off! Yak-gochujang looks simple, but it's a...

Braised mackerel with radish (Godeungeo-mujorim)

This is the most popular way of cooking mackerel in Korean cuisine

Stir-fried dried anchovies and peanuts (Myeolchi-bokkeum: 멸치볶음)

Who wouldn't like something sweet, crunchy, & nutty?! Today's recipe, myeolchi-ttangkong-bokkeum is exactly that: stir-fried dried anchovies and peanuts. It tastes like a sweet, salty, crunchy snack. This is one of the most common and popular side dishes for Korean lunch boxes (dosirak), and...

Seasoned pan fried flatfish (Gajami yangnyeom-twigim: 가자미 양념튀김)

Today I'm going to share my delicious seasoned flatfish recipe using fluke. It's crispy fried fish coated in a delicious, sweet, salty, garlicky sauce. I use fluke in my recipe, but you could use any type of flatfish. And I cleaned mine but you can ask your fishmonger to clean it for you, and...

Spicy stir-fried octopus (Nakji-bokkeum)

Spicy stir-fried octopus, called nakji-bokkeum in Korean, is loved by many Koreans. It's also one of my all-time favorite dishes. If you love spicy seafood, this is what you're looking for. The najki (octopus) we use to make it has long thin arms and a small oval head. It's found in the shores...

Dipping sauce for raw fish (Doenjang-banga)

Jovani caught conch! ... and snapper ... and lobster Samuel caught lion fish I had never known conch has eyes! eepy! Ingredients. Soybean paste, hot pepper paste, vinegar, garlic, green onions, toasted sesame oil, roasted sesame seeds, honey (or sugar) Directions. Mix these ingredients on a bowl...

Braised Saury (Kkongchi-jorim)

Hi everybody! Today's recipe is Kkongchi-jorim! I use a can of kkongchi (saury) instead of fresh kkongchi. Enjoy the recipe and let me know how yours turns out! Ingredients. for 4 servings total cooking time: 25 -30 minutes a can of saury 1 cup's worth Korean radish (or daikon) peeled and sliced...