Korean Hairtail Braised with Dried Greens

Cut 800 g hairtail into serving pieces, soak it in lightly salted water for 5 minutes, then rinse and pat dry.

Squeeze excess water from 300 g boiled dried radish greens and rub in 1 teaspoon doenjang lightly.

Slice 250 g Korean radish thickly and spread it across the bottom of the pot.

Add the seasoned greens and 120 g onion on top so the hairtail will not sit directly against the hot base.

Whisk 4 tablespoons soy sauce, 2 tablespoons gochugaru, 1 tablespoon gochujang, minced garlic, ginger juice, and 500 ml anchovy stock until smooth. Break up any paste clumps so the seasoning spreads evenly while braising.

Lay the hairtail in one layer over the vegetables and pour the sauce around the edges.

Bring it to a boil over high heat, skim foam, cover, then braise over medium-low heat for 20 minutes.

Do not flip the hairtail; each time you lift the lid, spoon the braising liquid over the fish.

Continue braising about 10 minutes, until the radish turns translucent and the greens look fully moistened.

Add 1 sliced hot green chili and simmer 2 more minutes to release its aroma.

When the sauce is slightly thickened and the hairtail flesh has turned opaque white, turn off the heat and serve carefully.