AI-generated imageGangwon-Style Yangmiri Fish and Radish Doenjang Braise (2 Servings)
A Korean east-coast home-style braise of semi-dried yangmiri fish, radish and potato in doenjang and chili broth, distinct from salt grilling.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Prepare cleaned semi-dried yangmiri according to its label. Discard fish with an off smell; briefly rinse and drain if needed.
- 02
Slice radish and potato 5 mm thick, onion into strips and scallion diagonally.
- 03
Mix doenjang, chili flakes, soup soy sauce, garlic, ginger and perilla oil into 400 mL water.
- 04
Arrange radish and potato in a deep pan, layer fish on top, then add onion and the seasoned liquid.
- 05
Bring to a boil over medium heat, reduce to low, cover and simmer until radish and potato soften; spoon liquid over the fish.
- 06
Add scallion and continue cooking until the thickest fish portion reaches at least 63°C (145°F). Watch for bones when eating.
Helpful source links
Before you cook
Follow chilled-storage instructions for semi-dried fish and prevent raw fish cross-contamination. Cook fish to at least 63°C/145°F, check bones and soy/wheat allergens, and refrigerate leftovers within 2 hours.
Allergens: FISH, SOY, WHEAT_POSSIBLE_IN_DOENJANG_AND_SOY_SAUCE
Image & source credits
AI-generated image.
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