Korean Braised Beltfish with Potatoes
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Giving the potatoes a 5-minute head start in plain water lines up their timing with the beltfish, and the starch they release thickens the sauce.
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Since beltfish breaks apart if handled often, the broth is ladled over rather than the pieces moved, and the reduced sauce is spooned onto rice with the fish.
Ingredients
Instructions
- 1
Remove the innards from 500 g of hairtail, cut into 5 cm pieces, and rinse gently under cold running water.
Pat dry, then score both sides twice to help the sauce penetrate.
- 2
Slice 220 g of potato into thick pieces, shred 100 g of onion into thick strips, and diagonally slice 1 scallion stalk and 1 cheongyang chili.
- 3
Add potato and 300 ml of water to a pot and boil for 5 minutes first to build the base.
Pre-cooking potato ensures it finishes at the same time as the hairtail.
- 4
Add a sauce made of 2 tablespoons of soy sauce, 1 tablespoon of red pepper flakes, 1 tablespoon of minced garlic, and 1 teaspoon of sugar, then place the hairtail on top. Adding fish to boiling liquid firms the flesh.
- 5
Braise over medium heat for 10 minutes, continuously spooning the sauce over the hairtail.
Continue to the next step when the fish flesh turns opaque and the sauce deepens in color.
- 6
Add shredded onion and cheongyang chili and braise 5 more minutes, then add diagonally sliced scallion to finish.
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