Spicy Korean Kodari and Soybean Sprout Braise (2 Servings)

Use 450 g cleaned kodari thawed in the refrigerator. Do not rinse raw fish under running water; pat its surface dry with disposable paper. Check for large bones and keep fish utensils separate from vegetables.

Wash 200 g soybean sprouts and the vegetables. Slice 130 g radish about 5 mm thick; thinly slice 70 g onion and diagonally slice 30 g green onion.

Mix 20 g gochujang, 12 g chili flakes, 25 mL soy sauce, 10 g sugar and 12 g garlic with 50 mL taken from the 350 mL water.

Layer radish and onion in a deep pan, then add pollock. Pour in the remaining 300 mL water and sauce; bring to a boil, cover and simmer over medium heat for about 12–18 minutes. Adjust to thickness and verify fish reaches 63°C (145°F) or is opaque and flakes readily with a fork.

Once the fish is cooked through, top with 200 g soybean sprouts and 30 g green onion. Cover and simmer about 5–7 minutes more, until sprouts are fully hot and no longer taste raw.

Mix 6 g potato starch with 20 mL cold water; gradually pour into the simmering sauce. Gently tilt the pan without breaking the fish and cook until the starch is cooked and the sauce thickens.

Serve hot in two portions and check for fish bones before eating. For less heat next time, reduce the chili flakes; flavor and color will change.