Quick-Braising Is Underrated and This Fish Jorim Proves It

The only thing better than a good recipe? When something’s so easy to make you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.

A quick braise is often overlooked and underrated. Dinner in less than 30 minutes? I’m sold. A meal where you throw a bunch of ingredients in a pan and let it bubble away? Absolutely yes. When it’s the middle of the week and I’m in the mood for a quick dinner with minimal effort, I go for this soy-braised fish over rice.

This recipe is inspired by jorim, a traditional Korean dish: meat, fish, tofu, or vegetables get simmered in a soy-based broth with aromatics and spices like gochugaru. Comforting and wonderfully umami, it’s a cooking method that’s not only simple but versatile. You can “jorim” a variety of food items, like potatoes, firm tofu, and chicken—the world is your oyster. For this dish I chose skinless, boneless cod, knowing this braising method is gentle enough for a delicate, flaky fish.

Taekyung Gochugaru

$9.00, Amazon

It’s truly a joy to cook something so flavorful with such little effort, so next time you’re wondering what’s for dinner, try this quick braise.

Here’s how to make soy-braised cod:

Slice 3 garlic cloves, 1 jalapeño, ½ onion, and a few thin coins of fresh ginger and add to a medium skillet. Top with 1½ cups water, ¼ cup soy sauce, 3 Tbsp. mirin, 2 tsp. gochugaru, 2 tsp. brown sugar, and a drizzle of sesame oil.

Let that simmer over medium heat until it bubbles—this should take about 2 minutes. Add in a few fillets (about 1 lb.) of skinless, boneless cod, or other white fish such as halibut, snapper, or sole. Cook for 2–3 minutes, then flip the fillets and cook for another 2–3 minutes until they’re cooked through. Serve over rice with a few spoonfuls of the braising liquid. Top with a shower of chopped scallions, sit back, and enjoy the easiest dinner you’ve cooked in a while.