Korean Braised Cod with Vegetables
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 3 servings
- Ingredients
- 9
About this dish
The cod is patted thoroughly dry first so the sauce clings instead of sliding off.
Read more
It cooks covered on a bed of radish and onion and gets turned just once, gently, at the end so the underside picks up the sauce too.
Ingredients
Instructions
- 1
Pat 600 g cod fillet dry thoroughly with paper towels, then cut into bite-size pieces.
Removing excess moisture helps the seasoning adhere to the fish.
- 2
Slice 200 g radish 1 cm thick and line the pot bottom, then spread 120 g shredded onion on top.
- 3
Combine 1.5 tbsp gochugaru, 1.5 tbsp soy sauce, 1 tbsp garlic, 1 tbsp cooking wine, and 350 ml water in a bowl.
Pour into the pot and bring to a boil.
- 4
Place cod on top of the radish and onion.
Once boiling, reduce to medium heat, cover, and cook for 12 minutes as the broth begins to reduce.
- 5
Add 40 g green onion sliced diagonally, then spoon the broth over the fish and braise 5 more minutes until the sauce thickens and the fish takes on a glaze.
- 6
Use a spatula to flip the cod once gently so the underside absorbs the seasoning, then serve immediately.
Flipping too often breaks the delicate flesh.
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