Korean Hairtail & Fernbrake Stew
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Boiled bracken goes in first and the hairtail pieces are laid over it without overlapping.
Read more
The fish is never turned; spooning broth over it keeps the flesh from breaking. Only a shallow layer of broth is left at the end.
Ingredients
Instructions
- 1
Cut the 500 g hairtail into 5 to 6 cm pieces and blot the surface moisture with paper towels to reduce fishy odors.
- 2
Rinse 200 g boiled fernbrake once more and drain well to soften bitterness.
- 3
Slice the radish about 0.5 cm thick, then cut the onion and green onion into pieces that will cook evenly in the broth.
- 4
Put 900 ml anchovy-kelp stock and 250 g radish in a pot, then bring to a boil over medium heat.
Simmer about 8 minutes, until the radish edges turn translucent and the broth tastes lightly sweet.
- 5
Add the fernbrake and 120 g onion, then stir in 2 tablespoons chili flakes, 1.5 tablespoons soup soy sauce, and 1 tablespoon minced garlic. Simmer 5 minutes so the seasoning blooms and loses its raw edge.
- 6
Lay the hairtail over the fernbrake without stacking the pieces, then reduce to low heat and simmer for 10 minutes.
Do not flip the fish. Spoon hot broth over it to cook gently without breaking it.
- 7
Add 50 g green onion and simmer for 2 more minutes.
- 8
Turn off the heat and serve once the broth has reduced slightly and the hairtail is moist and cooked through.
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