Dorumuk Jjigae

About the dish

The sandfish carries a story in its name: a king in wartime refuge tasted it and grandly named it euneo, the 'silver fish,' but back at the palace it fell flat, and he ordered it be called muk again — hence dorumuk. Simmered down in a spicy broth when its roe is at its fullest, winter sandfish stew remains a hometown delicacy of the East Coast.

Key ingredient

Sandfish (dorumuk) — a winter catch that arrives packed with roe and protein, with unsaturated fatty acids for the blood vessels and calcium and phosphorus for the bones. In season in winter, mainly from the East Coast.

Ingredients

Main: sandfish, Korean radish, onion, scallion, green chili · Seasoning: gochugaru, gochujang, minced garlic, soup soy sauce

Simple recipe

1. Clean and rinse the roe-filled sandfish.
2. Line a pot with radish and pour in the gochugaru seasoning and water.
3. Add the sandfish and simmer as if braising.
4. Add the minced garlic and scallion.
5. Cook until the broth turns rich and shallow, then serve.

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A Glass · Traditional pairing