AI-generated imageBraised Semi-Dried Flatfish and Radish (3 servings)
A Korean west-coast-style flatfish braise with radish and mild chili-soy seasoning.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Refrigerator-thaw cleaned semi-dried fish, check preparation, slice radish 1 cm thick and chop onion/scallion.
- 02
Mix soy sauce, chili, garlic, ginger and sugar into a sauce.
- 03
Simmer radish in 400 mL water over medium heat about 12 minutes until partly tender.
- 04
Layer fish, onion and scallion over radish; spoon on sauce and braise 18–22 minutes over medium-low heat, basting.
- 05
Confirm fish reaches 63°C (145°F) in the thickest part or is opaque and flakes easily. Watch for bones.
Helpful source links
Before you cook
Thaw fish in the fridge; separate raw utensils and heat the fish to at least 63°C (145°F). Watch for fine bones.
Allergens: fish / 생선 / 魚, soy,wheat possible
Image & source credits
AI-generated image.
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