Braised Flounder and Radish with Green Chili
Quick answer
- Total time
- 48 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Gochugaru and fresh cheongyang chili together make the broth properly hot.
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The radish is already half cooked when the flounder goes on top, and it ends up absorbing the fat that seeps from the fish as well as the seasoning.
Ingredients
Instructions
- 1
Clean 700g flounder, rinse away blood under running water, and pat the outside and cavity dry with paper towels.
- 2
Slice 350 g radish into 1 cm half-moons, then cut 60 g green onion and 1 hot green chili diagonally.
- 3
Lay radish on the pot bottom, pour in 450 ml water, and simmer over medium heat for 8 minutes until the radish starts to turn translucent.
- 4
Place the flounder on top and pour over the sauce mixed from 4 tbsp soy sauce, 1.5 tbsp gochugaru, 1.5 tbsp cooking wine, 1 tbsp garlic, and 1 tsp sugar.
- 5
Cover and braise over medium-low heat for 15 minutes, then add green onion and chili.
The fish is braised when the flesh starts to pull away from the bone.
- 6
Spoon the braising liquid over the fish 2-3 times and reduce for 5 more minutes to finish.
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