Korean Spicy Braised Cod with Radish

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.

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.

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.

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.

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.

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.