Korean Spicy Braised Beltfish and Radish (Galchi Jorim), 3 Servings

Thaw frozen fish in the refrigerator and check that it is cleaned. Cut radish into 6 mm half-moons and onion thickly; slice scallion and chili diagonally. Separate fish-contact utensils.

Mix garlic, ginger, soy sauce, chili flakes and pepper to form the sauce.

Layer radish, onion and fish in a wide pan. Spoon sauce over the fish and add 480 mL of water around the edge.

Cover and braise at medium-high for about 15 minutes after boiling starts. Add scallion and optional chili, reduce to medium and cook another 15 minutes while spooning broth over the fish.

Simmer about 5 minutes more over low heat until radish is tender and the thickest fish portion reaches at least 63°C. Check for bones before serving with rice.