Instructions

1. 1

   Trim fins, cut the hairtail into sections, rinse lightly in salted water, and pat dry with paper towels.

2. 2

   Slice radish into 1.5 cm half-moons, thick-slice onion, and diagonally slice green onion and chili.

3. 3

   Mix chili flakes, gochujang, soy sauce, minced garlic, cooking wine, and sugar to make the braising sauce.

4. 4

   Lay radish on the bottom of a pot, add 500 ml water, and simmer over medium heat for 10 minutes until half-cooked.

5. 5

   Place hairtail and onion over radish, spoon over two-thirds of the sauce, and braise on medium-low heat for 12 minutes.

6. 6

   Add remaining sauce and chili, then baste repeatedly and braise 6-8 more minutes until flavors penetrate.

7. 7

   Add green onion, simmer 1 more minute, turn off heat, and rest for 2 minutes before serving.

Tips

Nutrition (per serving)