Yuja Daegu-jorim is a refined, restaurant-style banchan that dresses up plain white cod with the bright, floral sweetness of yuja cheong (Korean citron marmalade). Instead of the more common spicy braised fish stew, this version rolls thin fillets of cod around colorful bell peppers, golden enoki mushrooms, and minari, then steams the bundles and finishes them with a glossy balsamic-citron sauce. The result looks like something from a hanjeongsik table setting, but it comes together with everyday pantry staples.
This dish is often served at special home dinners or on tables meant to impress guests, since the citrus sauce and colorful vegetable filling make a simple fish fillet feel festive. It’s also a nice option for anyone who wants a lighter, non-spicy Korean seafood dish that still has plenty of flavor and visual appeal.
Because the cod is steamed rather than fried, it stays tender and mild, while the tangy-sweet sauce made from balsamic vinegar, white wine, and yuja cheong ties everything together. It’s a great make-ahead appetizer or a light main course served with steamed rice.
Ingredients
- Cod fillet 120g (about 4.2 oz)
- Red bell pepper 10g (1/10 pepper)
- Yellow bell pepper 10g (1/10 pepper)
- Green bell pepper 10g (1/10 pepper)
- Golden enoki mushrooms 10g (about 1/3 oz)
- Minari (water dropwort) 20g (about 3/4 oz)
- Flour 25g (2 tablespoons)
- Yuja cheong (citron honey tea) 20g (1⅓ tablespoons)
- Balsamic vinegar 10g (2 teaspoons)
- White wine 10g (2 teaspoons)
- Green onion 30g (1 stalk)
Instructions
- Combine the balsamic vinegar, white wine, and finely chopped yuja cheong pulp in a pan and simmer down to make the sauce; trim the cod and slice it into thin fillets.
- Cut the green onion, green bell pepper, red bell pepper, and yellow bell pepper into thin strips.
- Dust the cod fillets with flour, place the green, red, and yellow bell pepper strips and golden enoki mushrooms on top, roll them up, and tie each roll with a strand of minari; steam the rolls, then drizzle with the sauce and top with the sliced green onion to finish.
Tips & Variations
Notes for cooks outside Korea:
- Yuja cheong (citron marmalade/tea) is sold in jars at Korean grocery stores or online; if unavailable, substitute a mix of lemon or grapefruit marmalade with a touch of honey for similar citrus sweetness.
- Minari can be found at Korean or Asian markets; if you can’t get it, blanched chives or thin scallion greens work as a tie for the rolls, though the flavor will be milder.
- Use a firm white fish like cod, halibut, or pollock — the fillets need to be thin enough to roll without breaking.
- Steam the rolls gently over medium heat; overcooking will make the fish dry and cause the rolls to fall apart.
- Reduce the sauce until it lightly coats the back of a spoon — too thin and it won’t cling to the fish, too thick and it will taste overly sweet.
Nutrition
- Calories: 84 kcal
- Carbohydrates: 10.6 g
- Protein: 9.6 g
- Fat: 0.4 g
- Sodium: 109.7 mg