Korean Soy-Braised Dotted Gizzard Shad with Radish
Line the bottom of the pot tightly with 1.5 cm radish half-moons so the fish does not stick, then alternate layers of shad and onion on top and pour the sauce evenly over them. Cover and boil over medium heat for 20 minutes, uncover and baste while reducing for 10 more minutes, then add the green onion and cook 3 more minutes, until the radish is translucent and the broth is down to a thin layer.
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Dotted gizzard shad (baendaengi) has fine, soft bones that soften further in the braise, so the fish is eaten bones and all.
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It is layered with onion over a bed of radish and braised in a gochujang and soy sauce for close to half an hour.
Ingredients
Instructions
- 1
Scale and gut 800 g dotted gizzard shad, rinse thoroughly under running water, then drain well.
- 2
Slice 500 g radish into 1.5 cm thick half-moons, shred 150 g onion into thick strips, and cut 40 g green onion into diagonal slices.
- 3
Cover the pot bottom tightly with radish slices, then alternate layers of shad and onion on top.
- 4
Mix 1.5 tbsp gochujang, 1 tbsp gochugaru, 3 tbsp soy sauce, 1 tbsp garlic, 2 tbsp cooking wine, and 350 ml water into a sauce, then pour evenly over the layers.
- 5
Cover and boil over medium heat for 20 minutes, then remove the lid and baste with the broth while reducing for 10 more minutes.
- 6
Add green onion and cook 3 more minutes.
When the radish turns translucent and the broth has reduced to a thin layer at the bottom, it is ready.
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