← Nouns Cooking · Korean

Ingredients

• 500 g Hairtail (beltfish, galchi), cut into 8–10 cm pieces
• 300 g Korean radish (mu) or daikon, cut into 1 cm half-moons
• 1 Potato, cut into thick slices
• ½ Onion, sliced
• 2 Spring onion, sliced on an angle
• 1 Green chilli, sliced
• 400 ml water, anchovy stock or rice-rinsing water
• 2 tbsp Gochugaru (Korean chilli flakes)
• 1 tbsp Gochujang
• 3 tbsp Soy sauce
• 2 tsp Fish sauce
• 2 tsp Sugar
• 2 tbsp Mirin
• 4 cloves Garlic, minced
• 1 tsp Ginger, grated

Method

1. Rinse the fish, scrape off the silvery coating with the back of a knife and snip off the fins with scissors. Pat dry.
2. Lay the radish and potato in the bottom of a wide, shallow pot, pour in the water and bring to the boil. Cover and simmer for 8–10 min, until the radish begins to soften.
3. Stir all the sauce ingredients together.
4. Arrange the fish on top of the vegetables with the onion, then spoon the sauce over everything. Cover and simmer over medium heat for 12–15 min, basting the fish with the sauce a few times, until the flesh is white and flakes easily.
5. Scatter over the chilli and spring onion and cook uncovered for 2–3 min to thicken the sauce a little. Serve with rice, lifting the flesh off the central bone as you eat.

Tips

• No hairtail? Mackerel, cod or any firm white fish works with the same sauce.
• Don’t stir once the fish is in, or it will break up; shake the pot gently and baste instead.

Sources

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

FutureDish Seonkyoung Longest