Korean Steamed Rockfish (Spicy Gochugaru Radish Braise)
Quick answer
- Total time
- 48 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
A whole rockfish cooks in a broth of soy sauce and gochugaru (Korean chili flakes), and each spoonful takes some of the spicy liquid, the white flesh and a piece of radish that has soaked up both.
Ingredients
Instructions
- 1
Clean 900 g rockfish, removing scales and innards, then score each side in 2 to 3 places.
Sprinkle with 1 tbsp rice wine, rest for 5 minutes, and lightly blot surface moisture so the seasoning clings better.
- 2
Cut 250 g Korean radish into thick slices about 1.5 cm wide and spread them across the pot bottom without stacking too much.
Add part of the 400 ml water and start over medium heat to draw out sweetness.
- 3
When the radish edges start turning translucent, place the rockfish on top.
Add 2 tbsp soy sauce, 1 tbsp minced garlic, 1.5 tbsp gochugaru, and the remaining water evenly around the fish instead of pouring everything on one spot.
- 4
Once the liquid begins bubbling, cover and cook over medium heat for about 15 minutes.
Spoon the broth over the fish once or twice so the chili soy seasoning reaches into the scored cuts without breaking the flesh.
- 5
When the fish flesh turns opaque and a chopstick slides into the radish with little resistance, add 70 g green onion.
Leave the lid slightly ajar and cook 5 more minutes to keep the onion aroma fresh.
- 6
Turn off the heat when the sauce has reduced to a shallow, spicy-salty broth.
Do not flip the fish at the end, because the firm flesh can still break. Serve pieces with radish and spoon the sauce over rice.
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