Braised Hairtail Fish - Pre-simmering the Radish Completely Eliminates the Fishy Smell

Steps

1. 1

   Scale the hairtail fish, use scissors to remove the guts, black membrane, and fins, then rinse and soak in cold water

2. 2

   Cut the radish into large chunks, slice the potato to 1cm thickness, slice the onion, and cut the green onion diagonally

3. 3

   Add 1L water, 3T dark soy sauce, 10 dried anchovies, and radish to a pan and simmer for 20 minutes until the radish is fully cooked through

4. 4

   While the radish simmers, make the sauce in a bowl: combine 1T gochujang, 2T soup soy sauce, 1T dark soy sauce, 6T red pepper powder, 2T mirin, 2T plum extract, 1T minced garlic, and 0.5T black pepper

5. 5

   Once the radish is done, add potato, hairtail, sauce, and 1T cooking oil in that order; add enough water to cover the fish and braise on high heat; when the liquid has reduced by half, add onion and green onion and continue simmering until done