Korean Soy-Braised Rockfish

Clean the 550 g rockfish by removing scales and innards, rinse it well, pat dry, and make shallow cuts in the thick parts.

Slice 250 g Korean radish 1.5 cm thick and lay the pieces on the bottom of the pot without overlapping.

Add 300 ml water, 3.5 tablespoons soy sauce, 1 tablespoon rice wine, 1 tablespoon minced garlic, and 1 tablespoon gochugaru over the radish. Bring it to a steady boil over high heat so the seasoning dissolves before the fish goes in.

When the liquid boils, reduce to medium heat and cook the radish first until it begins to turn slightly translucent and soften.

If the liquid reduces too quickly, add a little hot water.

Once the radish has softened, place the rockfish on top and spoon the hot braising liquid over it.

Do not flip the fish, since the flesh can break apart; baste it instead as it cooks.

Braise over medium heat for about 10 minutes, spooning the sauce over the fish every minute.

The fish is cooked when the flesh turns opaque white and separates into soft flakes near the thickest part.

Add 1 diagonally sliced green onion and braise for 3 more minutes.

When the radish is tender and a shallow amount of braising liquid remains, turn off the heat and serve the fish and radish with the liquid spooned over them.