Ingredients with Measurements:
- 1 pound of white fish fillets (such as cod or halibut)
- 1 cup of soy sauce
- 1 cup of water
- 1/2 cup of sugar
- 1/2 cup of rice wine
- 1 onion, sliced
- 4 cloves of garlic, minced
- 1 tablespoon of sesame oil
- 1 tablespoon of sesame seeds
- 2 green onions, sliced
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowl
- Serving dish
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels. Cut them into bite-sized pieces and set aside.
2. In a mixing bowl, combine the soy sauce, water, sugar, and rice wine. Stir until the sugar is dissolved.
3. In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the sliced onion and minced garlic, and sauté for 2-3 minutes until fragrant.
4. Add the fish pieces to the pot and pour the soy sauce mixture over them. Bring the mixture to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes until the fish is cooked through and the sauce has thickened.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Transfer the fish and sauce to a serving dish and garnish with sesame seeds and sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 300
Fat: 5g
Protein: 30g
Carbohydrates: 35g
Sodium: 2400mg
Substitutions for ingredients:
- Instead of white fish, you can use salmon or tuna.
- Instead of rice wine, you can use dry sherry or white wine.
- Instead of sesame oil, you can use vegetable oil.
Variations:
- Add sliced carrots and potatoes to the pot for a heartier meal.
- Use chicken or beef instead of fish for a different flavor.
- Add chili flakes or hot sauce for a spicy version.
Tips and tricks:
- Make sure to pat the fish dry before cooking to prevent it from becoming too watery.
- Use a non-stick pot or Dutch oven to prevent the fish from sticking to the bottom.
- If the sauce is too salty, add a bit of water to dilute it.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the jangjorim in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the jangjorim in a shallow bowl or on a platter with the sauce poured over the fish.
Garnishes:
Garnish with sesame seeds and sliced green onions.
Pairings:
Serve with steamed rice and kimchi for a complete meal.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
- Korean-style pickled vegetables
- Steamed dumplings or mandu
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the fish is overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Jangjorim is a traditional Korean dish that is often served as a side dish or banchan. It is made by braising meat or fish in a soy sauce-based broth.
Flavor profiles:
Jangjorim has a savory and slightly sweet flavor from the soy sauce and sugar. The sesame oil and sesame seeds add a nutty flavor, while the garlic and green onions add a bit of freshness.
Serving suggestions:
Serve the jangjorim as a side dish or banchan with other Korean dishes. It can also be served as a main dish with rice and vegetables.
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Region: Korean