Korean Braised Skate Wing with Radish
Quick answer
- Total time
- 60 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Skate flesh is threaded with soft cartilage, which gives it a pleasant chew.
Read more
It braises in a gochugaru and soy liquid over heat low enough that the surface barely moves, almost steaming.
Ingredients
Instructions
- 1
Rinse 900g skate under running water, cut it into 4cm to 5cm pieces, and drain thoroughly.
- 2
Slice 250 g Korean radish into 1.5 cm pieces and spread them evenly across the bottom of the pot.
Place the skate on top in a single layer as much as possible so the pieces cook evenly.
- 3
Mix 3 tbsp soy sauce, 2 tbsp red pepper flakes, 1 tbsp minced garlic, 2 tbsp cooking wine, and 300 ml water until the chili is evenly dispersed. Pour the sauce around and over the skate.
- 4
Set the pot over medium heat and cook for 5-6 minutes.
When the liquid bubbles around the edges and the radish starts turning slightly translucent, reduce the heat to medium-low.
- 5
Cover the pot and braise gently for about 20 minutes.
Keep the liquid moving in small, steady bubbles instead of a hard boil, because vigorous heat can break the skate flesh apart.
- 6
During cooking, spoon the sauce over the skate 2-3 times so the seasoning reaches the top pieces.
Add 1 diagonally sliced green onion, cook 3 more minutes, then serve when its aroma rises.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Eomuk-guk (Fish Cake Radish Clear Soup)
Korean radish, green onion
Korean Dried Shrimp Radish Soup
Korean radish, green onion
Korean Dried Pollock Radish Soup
Korean radish, green onion