Korean Braised Butterfish

Clean 400 g of butterfish by removing scales and innards, then pat it very dry.

Score both sides with 2 to 3 shallow cuts about 1 cm apart so the seasoning can reach the center without tearing the flesh.

Slice 180 g of Korean radish into flat pieces and spread them across the bottom of the pot in an even layer.

This radish bed cushions the butterfish, reduces sticking, and later absorbs the savory braising liquid.

Add 250 ml water, 3 tablespoons soy sauce, 1 tablespoon minced garlic, 8 g ginger, and 0.5 tablespoon gochugaru.

Bring it to a strong boil over high heat, then stir gently around the radish to dissolve the seasoning evenly.

When the liquid is boiling, place the butterfish on top of the radish and reduce the heat to medium.

Adding it to hot liquid helps the outside set quickly, so the delicate flesh holds together during braising.

Braise over medium heat for about 12 minutes without flipping the fish.

Every 2 to 3 minutes, spoon the liquid over the top so the upper surface stays moist, seasons evenly, and turns glossy as the sauce reduces.

When the liquid darkens and a chopstick slides easily into the radish, add 40 g of diagonally sliced scallion.

Simmer for 2 more minutes, then turn off the heat as soon as the scallion aroma rises and plate carefully.