Bungeo Jorim

Clean the Carp thoroughly, removing scales and internal organs. Make several diagonal scores on both sides of the Carp.

Peel and slice the Korean Radish into 1.5 cm thick rounds. Roughly chop the Green Onions into 5 cm lengths. Mince the Garlic and Ginger finely.

In a bowl, combine Gochugaru, Gochujang, Doenjang, Soy Sauce, Mirim, minced Garlic, minced Ginger, and Black Pepper to create the braising sauce.