Korean Spicy Braised Hairtail
Quick answer
- Total time
- 37 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
The hairtail pieces sit in lightly salted water for five minutes and are then patted completely dry.
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A dry surface is what lets the chili and soy sauce sink into the fish.
Ingredients
Instructions
- 1
Cut 500g hairtail into 5cm pieces, soak in 1% salted water for 5 minutes, then pat completely dry with paper towels.
Dry surface helps sauce penetrate.
- 2
Slice 220g radish into 1.5cm thick rounds, cut 100g onion into 2cm chunks, and slice cheongyang chili diagonally.
Thick radish holds up during braising without breaking apart.
- 3
Spread the radish over the pot bottom, pour in 350ml water, and simmer over medium heat until the edges turn translucent.
- 4
Mix 2 tbsp soy sauce, 1.5 tbsp gochugaru, 1 tbsp minced garlic, 0.5 tsp ginger, and 1 tsp sugar until the sugar dissolves.
- 5
Arrange hairtail and onion over radish, pour sauce evenly, cover and braise over medium heat for 10 minutes.
Open once halfway to spoon broth over fish.
- 6
Add chili, remove the lid, and spoon the thickening sauce over fish every minute for 4-5 more minutes.
When broth reduces to a glossy coat, it is done.
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