Korean Braised Pollock (Frozen Pollock with Radish in Spicy Sauce)

Thaw 800 g pollock in the refrigerator, rinse it under running water, and pat it very dry.

Cut oversized pieces into 2-3 portions so the fish cooks evenly and does not break from uneven thickness.

Slice 300 g Korean radish about 1.5 cm thick and cover the bottom of the pot in an even layer.

This layer protects the fish from direct heat and prevents sticking during the braise.

Place the pollock over the radish without overlapping it too tightly, then tuck 200 g bean sprouts around the edges and open spaces. Do not press the sprouts down, so they keep some crunch after cooking.

Mix 2 tbsp red pepper flakes, 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tsp ginger, and 250 ml water until no dry clumps remain.

Pour the sauce evenly over the fish, radish, and sprouts.

Set the pot over medium heat until the sauce begins bubbling, then spoon the hot broth over the top 2-3 times.

Leave the lid slightly open and braise for 18-20 minutes to reduce fishiness.

Turn off the heat when the broth is shallow and the radish looks translucent.

Cover and rest for 3 minutes, then serve with rice once the pollock flesh is white, firm, and still moist.