Korean Spicy Braised Pufferfish

Use only properly processed, food-safe pufferfish.

Rinse 600 g cleaned fillet briefly under running water, drain in a strainer for about 5 minutes, and rinse the bean sprouts and water dropwort while the fish drains.

In a bowl, combine 2 tbsp gochugaru, 1 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp minced garlic, and 300 ml water.

Stir until the paste loosens fully so the seasoning coats evenly later.

Spread 250 g bean sprouts across the bottom of the pot, then lay the pufferfish on top without crowding it too tightly.

Pour the seasoned liquid evenly, reaching the edges so the fish does not scorch.

Cover and bring it to a simmer over medium heat.

Once it bubbles steadily, lower to medium-low and cook 15 minutes more, until the sprouts soften slightly and the pufferfish turns opaque and firm.

Do not stir through the pot, because the fish can break.

Instead, spoon the bubbling sauce over the top once or twice, and gently shake the pot if the liquid at the bottom reduces too quickly.

Place 80 g water dropwort on top, cover again, and cook 5 minutes more.

When its aroma rises and the stems just begin to wilt, turn off the heat and serve the braised fish while hot.