Braised Hairtail Fish, Pre-Boiling the Radish Completely Changed the Broth

Steps

1. 1

   Remove the scales from the hairtail fish, cut off the fins and remove the intestines and black membrane with scissors, wash, and soak in cold water.

2. 2

   Cut the radish into large chunks, slice the potato 1cm thick, slice the onion, and diagonally slice the green onion.

3. 3

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

4. 4

   While the radish is cooking, mix 1T gochujang, 2T light soy sauce, 1T dark soy sauce, 6T red pepper powder, 2T mirin, 2T plum extract, 1T minced garlic, and 0.5T black pepper in a bowl to make the sauce.

5. 5

   When the radish is done, add potato, hairtail fish, sauce, and 1T cooking oil, add enough water to cover the fish, and simmer on high heat. When reduced by half, add onion and green onion and continue to simmer to finish.