Korean Braised Hairtail Fish

Clean 500 g hairtail, remove the innards, and cut it into 3-4 sections.

Rinse briefly in salted water, then pat it very dry so the seasoning clings and the fishy smell stays controlled.

Slice 250 g Korean radish into 1.5 cm pieces and cut half an onion into thick strips.

Spread the radish first across the bottom of the pot, then add the onion so the fish does not scorch.

Lay the hairtail over the radish without stacking the pieces.

Mix the gochugaru, soy sauce, garlic, ginger juice, and 300 ml water, then pour it around the edges so the fish surface stays intact.

Cover the pot and heat over medium heat until the liquid comes to a steady boil.

Once boiling, lower to medium-low and braise for 18-20 minutes, keeping the simmer gentle so the fish does not break.

During cooking, gently shake the pot instead of stirring with a spoon so the seasoning moves underneath.

The fish is nearly done when the flesh loosens from the bone and the radish accepts a chopstick.

Uncover and spoon the braising liquid over the hairtail 2-3 times.

Reduce for 7-8 more minutes until only a shallow sauce remains and the fish looks glossy, then serve with the remaining sauce over rice.