Korean Hairtail & Fernbrake Stew
Hairtail fish and boiled fernbrake (gosari) are the defining pair in this spicy Korean jjigae. The hairtail breaks into tender flakes as it simmers in anchovy-kelp stock seasoned with gochugaru and soup soy sauce, enriching the broth with its oils. Korean radish and onion add a clean sweetness that balances the heat. The fernbrake brings a chewy, almost meaty texture that holds up well in the broth, making this a regional favorite from Korea's southern coastal areas.
Adjust Servings
Instructions
- 1
Cut hairtail into pieces, season lightly with salt for 10 minutes, then pat dry.
- 2
Add stock and sliced radish to a pot, then simmer over medium heat for 8 minutes.
- 3
Add fernbrake, onion, chili flakes, soup soy sauce, and minced garlic; cook 5 more minutes.
- 4
Place hairtail on top and simmer on low heat for 10 minutes, basting occasionally.
- 5
Add green onion, simmer 2 more minutes, then adjust seasoning and finish.
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