Korean Spicy Braised Cod with Radish
Tender cod fillets braised in a spicy gochujang-soy sauce with daikon radish that soaks up every drop of flavor. Cod is a lean fish with a clean, neutral flavor, and the bold seasoning soaks into the flesh to add depth. Daikon radish cooks alongside the fish and absorbs the braising liquid, becoming just as flavorful. Onion melts down during cooking, contributing natural sweetness to the sauce. The flesh is soft and separates easily from the bone, making it approachable for all ages.
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Instructions
- 1
Rinse cod lightly in salted water to reduce fishy odor.
- 2
Boil radish with water, soy sauce, gochujang, gochugaru, and garlic.
- 3
Add cod and onion when radish is half-cooked.
- 4
Braise over medium-low heat for 12 minutes, basting often.
- 5
Turn off heat when sauce thickens and rest for 2 minutes.
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