Braised fish is very popular in Korean cuisine. It’s made with just about any fish. I used cod fish in this recipe. Cod is a white fish that has silky texture and sweet, delicate flavor. Typically, chunks of white radish, onion, and chili peppers are also added. Boil the sauce with the radish and aromatic vegetables until the radish turns soft. Then, add the fish to the thickened sauce that is full of flavors. It’s the perfect sweet and savory combination, with just enough heat from gochujang and chili peppers, that makes this dish so great! 


Ingredients:

2 pieces of cod fish steaks or fillets
200 grams Korean radish (mu)
1/2 small onion
2 plump garlic cloves
2-3 thinly sliced ginger pieces
1-2 green and/or red chili peppers (or jalapenos)
1-2 scallions

Sauce:

5 tablespoons soy sauce
3 tablespoons rice wine
1 tablespoon rice wine (or mirim)
2 teaspoons gochujang (Korean red chili pepper paste)
1 teaspoon gochugaru (Korean red chili pepper flakes)
2 tablespoons sugar
1 teaspoon sesame oil
1-1/2 cup anchovy broth (or water)

Cut the radish into about 1-centimeter thick large chunks. Thinly slice the onion, garlic, and chili peppers. Cut the scallion into 5-centimeter lengths.

Mix all the sauce ingredients in a small bowl.

In a medium pan, add the radish and sauce. Boil over medium-high heat until the sauce is slightly thickened and the radish becomes soft, for about 10 minutes. Add the onion and chili peppers and boil for another 3-4 minutes.

Add the fish, and boil for 4-5 minutes, depending on the thickness of the fish. Carefully flip the fish over, and boil for another 3-4 minutes. Occasionally spoon some sauce over the fish while cooking. Serve with a bowl of rice.

For more recipes, visit www.koreanbapsang.com.

By Ro Hyo-sun