Chongjin Steamed Pollock / Cod with Spicy Radish & Scallion Braise (Myeongtae Jorim) – Authentic North Korea Recipe

East Sea coast specialty where sweet daikon radish absorbs the savory, spicy fish and garlic broth.

Country of Origin
🇰🇵 North Korea (East Asia, Asia)
Dietary Profile
pescatarian
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Thick white cod or pollock fillets, Thick rounds of sweet daikon radish, Scallions and tofu, Korean chili flakes (gochugaru), Soy sauce

Ingredients for Chongjin Steamed Pollock / Cod with Spicy Radish & Scallion Braise (Myeongtae Jorim) (4 Servings)

  • 1.25 lbs (or 2.5 cups) thick white cod or pollock fillets, prepped into bite-sized pieces
  • 1.5 cups thick rounds of sweet daikon radish, washed and trimmed
  • 1 cup scallions and tofu
  • 1 medium onion and 3 cloves garlic, finely minced with Korean chili flakes (gochugaru)
  • 1.5 tbsp traditional North Korea seasoning (soy sauce, garlic, ginger, sesame oil)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown thick white cod or pollock fillets for 5 minutes.
  2. Add minced onion, garlic, Korean chili flakes (gochugaru), and soy sauce, garlic, ginger, sesame oil, stirring for 2 minutes until deeply aromatic.
  3. Add thick rounds of sweet daikon radish and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in scallions and tofu right before serving warm.

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