AI-generated imageKorean Spicy Sandfish Stew with Radish and Napa Cabbage (2 Servings)
A home-style winter stew of cleaned sandfish, radish and napa cabbage in anchovy-kelp broth. The source method is simplified for home cooks; cook the fish completely.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Prepare refrigerated cleaned fish; cut radish into 5 mm half-moons, cabbage into 4 cm pieces, and onion into strips.
- 02
Slice green onion and chili diagonally. Keep fish-contact knives and boards separate and wash well.
- 03
Mix pepper flakes, soy sauce, garlic and syrup with 2 tbsp of the measured stock.
- 04
Layer radish, cabbage and onion in the pot, place fish on top, add remaining broth and sauce, and boil.
- 05
Reduce to medium and baste fish with broth. Cook until radish softens and the thickest part of the fish reaches at least 63°C (145°F).
- 06
Add green onion and chili, then simmer briefly. Do not reduce the broth until overly salty.
- 07
Serve carefully, watching out for hot liquid and small fish bones.
Helpful source links
Before you cook
Check fish, soy and wheat allergens. Heat fish to 63°C or above; watch for small bones. Refrigerate promptly at 4°C or below and reheat leftovers to 74°C.
Allergens: 생선 / fish / 魚, 간장 속 대두·밀 확인 / soy & wheat in soy sauce / しょうゆの大豆・小麦
Image & source credits
AI-generated image.
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