Korean Spicy Braised Cod with Radish
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Cod fillets are braised in a seasoning sauce of soy sauce, gochujang, and gochugaru until the liquid reduces and the flavors soak into the flesh.
Read more
Cod is a lean fish with a clean, neutral character, and the bold seasoning penetrates the meat to add depth without overwhelming it. Daikon radish placed alongside the fish absorbs the braising liquid as it cooks, becoming as flavorful as the fish itself. Onion slowly softens and releases natural sweetness into the sauce during the simmer. The flesh flakes easily and separates cleanly from the bone, making this dish accessible for all ages. Keeping the lid on over medium heat during braising prevents the sauce from reducing too fast and ensures the fish cooks through evenly.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Rinse 800 g of cod pieces briefly in 3% salted water, moving them gently instead of rubbing.
Pat every surface dry so the fish smells cleaner and is less likely to break apart during braising.
- 2Heat
Slice 250 g of Korean radish flat and spread it across the bottom of the pot, then slice 120 g of onion.
The radish forms a base under the cod, so the fish cooks more gently and stays intact.
- 3Control
Add 320 ml water, 4 tablespoons soy sauce, 1 tablespoon gochujang, 1.5 tablespoons gochugaru, and 1 tablespoon minced garlic.
Bring it to a boil over high heat, stirring the sauce so the paste dissolves before the fish goes in.
- 4Heat
When the radish turns partly translucent and a chopstick starts to enter with slight resistance, place the cod and onion on top.
Add the fish to boiling liquid so the surface sets quickly and the pieces hold their shape.
- 5Control
Lower to medium heat, cover, and braise for about 8 minutes.
Instead of turning the cod, gently shake the pot and spoon the hot sauce over the top so the seasoning coats it without breaking the flesh.
- 6Control
Uncover and reduce for 3 to 4 more minutes, until the sauce looks thicker and glossy on the fish.
Turn off the heat, rest covered for 2 minutes, then check that the radish is tender before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Lean cod fillets braised with gochujang and chili powder until the flavors penetrate deep.
- Finish cue
- Turn off the heat, rest covered for 2 minutes, then check that the radish is tender before serving.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
Official cooking and safety guidance
-
Safe temperature
Check that the thickest part of the fish reaches 63°C. Without a thermometer, the flesh should no longer look translucent and should separate easily with a fork.
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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