Korean Braised Skate Wing with Radish
Tender, cartilaginous skate wing braised low and slow with radish in a spicy soy-gochugaru sauce -- the bold flavors make this a perfect rice companion. Skate has a distinctive cartilaginous texture that turns pleasantly chewy when braised, and the bold seasoning of garlic, chili flakes, and cooking wine complements it well. The radish pieces soften and soak up the braising liquid, adding bulk and sweetness to each serving. Green onion garnish finishes the dish, and the remaining sauce is traditionally drizzled over rice.
Adjust Servings
Instructions
- 1
Rinse the skate thoroughly and cut into serving pieces.
- 2
Layer radish at the bottom of a pot and place the skate on top.
- 3
Combine soy sauce, chili flakes, garlic, wine, and water, then pour into the pot.
- 4
Braise on medium-low heat for 25 minutes, spooning sauce over the fish.
- 5
Add green onion and cook 3 more minutes for aroma.
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