← Nouns Cooking · Korean

Ingredients

• 500 g cod steaks or thick fillets, cut into large pieces
• 250 g Korean radish or daikon, cut into 1.5 cm thick slices
• 300 ml water or anchovy stock
• 4 tbsp Soy sauce
• 3 tbsp mirin or rice wine
• 1 tbsp Gochujang
• 1½ tbsp Gochugaru (Korean chilli flakes)
• 1 tbsp Sugar
• 4 cloves Garlic, minced
• 2 cm piece Ginger, thinly sliced
• 1 tsp Toasted sesame oil
• ½ Onion, sliced
• 2 Green chilli, sliced
• 2 Spring onion, cut into 5 cm lengths

Method

1. Stir the sauce ingredients together. Pat the fish dry and sprinkle lightly with salt.
2. Lay the radish slices in a wide, shallow pan, pour in the water and half the sauce, and bring to the boil. Cover and simmer over medium heat for 10 min, until the radish starts to turn translucent.
3. Place the fish on top of the radish and spoon the rest of the sauce over it. Cover and simmer for 10–12 min, spooning the sauce over the fish every few minutes, until it flakes easily.
4. Scatter over the onion, chilli and spring onion, cover and cook for 2–3 min more.
5. Serve straight from the pan with rice, making sure everyone gets some of the sauce-soaked radish.

Tips

• Do not stir once the fish is in: tilt the pan and baste instead, so the pieces stay whole.
• Black cod, hake or mackerel all work; adjust the cooking time to the thickness of the fish.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Seonkyoung Longest