Korean Soy-Braised Rockfish

Clean the 550 g rockfish by removing scales and innards, then rinse it well and pat it very dry.

Spread the 250 g Korean radish evenly across the bottom of the pot so it cooks first.

Add 300 ml water, 3.5 tablespoons soy sauce, 1 tablespoon rice wine, minced garlic, and 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, lower the heat a little to prevent scorching.

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 the green onion and braise for 3 more minutes to release its aroma.

Turn off the heat when the radish tastes savory and slightly sweet, then serve the fish with the braising liquid spooned over it.