Korean Braised Yellow Croaker

Name: Korean Braised Yellow Croaker
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Cuisine: Korean
Ingredients: yellow croaker 380 g; korean radish 220 g; onion 80 g; soy sauce 2.5 tbsp; gochugaru 1 tbsp; minced garlic 1 tbsp; green chili 1 ea; water 280 ml

Quick answer

Total time: 37 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Soft, mild yellow croaker with little fishiness needs nothing more than a simple sauce of soy, gochugaru and garlic.

Some croaker is sold already salted and needs less soy sauce. Taste before adding the full amount. Sliced radish under the fish keeps it from sticking and turns sweet and tender in the liquid. Korean families often put this on holiday tables, and the saucy braising liquid is meant to be spooned over rice.

Ingredients

servings

IngredientAmount

green chili1 ea

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Instructions

6 steps

1

Clean 380 g yellow croaker by removing scales and innards, then rinse under running water and pat dry.

If the fish is already salted, reduce the soy sauce slightly so the finished braise does not turn overly salty.
2

Slice 220 g Korean radish thickly and line the bottom of the pot with as few gaps as possible.

This lifts the fish away from direct heat, helping prevent sticking, scorching, and breakage during braising.
3

Mix 2.5 tablespoons soy sauce, 1 tablespoon gochugaru, 1 tablespoon minced garlic, and 280 ml water in a bowl.

Stir until the gochugaru disperses evenly, because dry clumps can taste harsh and color the sauce unevenly.
4

Place the croaker over the radish, scatter 80 g onion on top, and pour the seasoning liquid evenly over everything.

Keep the lid slightly open over medium heat until the liquid comes to a boil and the fish edges turn opaque.
5

Once boiling starts, lower to medium-low heat and braise for about 15 minutes.

Spoon the bubbling sauce over the fish instead of turning it, and check that the radish becomes translucent and tender without the sauce drying out.
6

Add 1 sliced green chili and simmer for 3-4 more minutes.

Stop when the sauce is glossy and moderately reduced, with enough liquid left to spoon over rice, then serve carefully so the tender fish stays intact.