Braised Mackerel Jorim
- 100 g Anchovy extract
- 30 g Kombu
- 1 ea. Mackerel or other fatty fish
- Jorim sauce, recipe follows
- Roasted eggplant, pureed
- Pickled yellow and purple carrots, your recipe, sliced
Combine anchovy extract and kombu with 6 liters of water and simmer 30 minutes. Strain.
Add jorim sauce and simmer, covered, for an hour.
Add mackerel and braise until cooked through.
To plate, portion a fillet and serve with puréed eggplant and sliced vegetables.
To make jorim sauce: Combine 600 grams gochujang; 100 grams soy sauce; 200 grams mirin; 240 grams sugar; 30 grams Korean chili flakes; 1,000 grams daikon; 200 grams onion; 100 grams garlic and 10 grams ginger. Top with 2 bunches scallions. Simmer for 1 hour; cool and puree.
Chef/Co-Owner Chunghoon Jeong, Paju, Seattle, WA, from Food Fanatics Magazine®