March 2, 2026

Braised Cutlassfish, Boiling Radish in Soy Broth First Keeps the Fish Intact

Name: Braised Cutlassfish, Boiling Radish in Soy Broth First Keeps the Fish Intact
Total time: 60 min
Yield: 4
Cuisine: Korean
Ingredients: 1 Cutlassfish; 1 Korean radish; 1 Potato; 1 Onion; 2 Green onion; 1 한줌 Radish greens; 2 L Water; 200 ml Dark soy sauce; 1 T Sugar; 2 T Red pepper flakes; 10 Dried anchovies; 3 T Soup soy sauce; 2 T Dark soy sauce; 6 T Red pepper flakes; 1 T Sugar; 1 T Minced garlic; 0.5 T Minced ginger; 6 T Mirin; 2 T Cooking oil; 600 ml Radish cooking water; 1 L Water

Profile요리왕비룡 Korean Food CookingViews: 25

Cook time: 60 min
Difficulty: 2 out of 5 stars
Servings: Serves 4

Ingredients

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Serves 4

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Steps

In a pot, add 2L water, 200ml dark soy sauce, 1T sugar, 2T red pepper flakes, 10 dried anchovies, and radish cut into 3cm pieces, then boil
Cut cutlassfish into sections and remove fins, guts, and black membrane, then rinse under running water
Prepare potato, onion, and green onion
In a bowl, mix 3T soup soy sauce, 2T dark soy sauce, 6T red pepper flakes, 1T sugar, 1T minced garlic, 0.5T minced ginger, and 6T mirin to make the sauce
In a braising pot, add the cooked radish, potato, onion, radish greens, fish, sauce, 600ml radish cooking water, 1L water, and 2T cooking oil; boil vigorously over high heat, then add green onion

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