Korean spicy braised fish
Spicy, sweet, and flavorful stewed fish dish great to enjoy with a bowl of rice
Ingredients
- 1-2 lbs Belt fish or mackerel (meatier) Asian markets sell them fresh or frozen. Ask the butcher to cut it in 4-5" slices.
- 1/2 lb Korean radish
- 3 Green onions
- 1/2 Onion
- 3 cups water
Seasoning Paste
- 1/3 cup soy sauce
- 1 1/2 tsp brown sugar add more if you want it sweeter
- 1 tbsp Korean cooking wine
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 2 tbsp gochugaru or Korean red pepper flakes
- 2 tbsp gochujang or Korean red pepper paste
- 1 jalapeno (optional)
Instructions
- Rinsh and peel the radish. Cut into 2-3" thick half-moon slices1/2 lb Korean radish
- On a shallow pot, layer the radish
- Pour water over it and bring it to a boil3 cups water
- Cut the fish into 4-5" slices. I ask the butcher to cut it for me at the Korean market to save time.1-2 lbs Belt fish or mackerel (meatier)
- Rinse the fish under cold water, removing any guts and drain
- Rinse and chop green onions into 2-3" long slices3 Green onions
- Chop an onion1/2 Onion
- Combine the seasoning paste ingredients and set it aside1/3 cup soy sauce, 1 1/2 tsp brown sugar, 1 tbsp Korean cooking wine, 1 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp gochugaru or Korean red pepper flakes, 2 tbsp gochujang or Korean red pepper paste
- When the radish broth boils, add the fish, green onions, and onions
- Add the sauce and gently stir to combine
- Cook on medium heat for 15 minutes, pot uncovered
- Taste to broth and season it accordingly. Add jalapeno1 jalapeno (optional)
- Cook for another 10-20 minutes until quarter of the liquid has evaporated. Spoon the sauce over the fish. Pot uncovered.