Gochugaru-Braised Flounder with Radish

Clean 500 g flounder by removing the innards and scales, then rinse under cold running water and pat dry.

Make 2 to 3 shallow cuts on each side so the seasoning can reach the flesh without tearing it.

Slice 220 g Korean radish into flat pieces and spread them evenly across the bottom of a pot.

Add 280 ml water, soy sauce, gochugaru, and minced garlic, then bring the liquid to a full boil over high heat.

When the radish edges look translucent and the broth is bubbling, place the flounder on top.

Adding the fish to boiling liquid helps the flesh firm quickly, which reduces breakage during braising.

Lower the heat to medium and braise for about 10 minutes, spooning the hot liquid over the fish often.

Do not flip the flounder; cook until the top looks glossy and the sauce color deepens.

Add 1 diagonally sliced hot chili and 0.5 green onion, then simmer for 3 more minutes.

Once their aroma rises into the broth, reduce the heat slightly if the sauce splashes or boils too hard.

Check that the liquid has reduced by at least half and a chopstick enters the radish easily.

Finish when the thickest fish flesh is opaque and flakes easily, or reaches 63°C (145°F). Serve immediately with the radish and sauce.