Korean Braised Monkfish in Spicy Soy Sauce

Rinse 700g of monkfish under cold water and drain.

Slice 300g of radish into thick 1cm rounds, which will serve as a buffer to prevent the fish from sticking to the pot.

Arrange the radish slices in a single layer at the bottom of a wide pot.

Add 350ml water, 4 tbsp soy sauce, 2 tbsp gochugaru, and 1 tbsp minced garlic, then bring to a boil.

When the radish becomes slightly translucent, place the monkfish pieces on top.

Reduce the heat to medium so the collagen-rich flesh stays tender and gelatinous while absorbing the savory braising liquid.

Add 150g of sliced onion and simmer uncovered for 12 minutes.

This allows the steam to carry away fishy scents while the sauce concentrates into a deep amber lacquer on the ingredients.

As the liquid reduces significantly, add one sliced green onion to the pot.

Continue cooking for another 2 minutes until the scallions soften and release their aromatic oils into the thick sauce.

Check the balance of salt and sweetness in the concentrated sauce.

Turn off the heat and let the dish rest for a minute to allow the flavors to settle before serving over rice.