Braised Beltfish with Radish
A Hearty Dinner Side Dish: Beltfish Stew Abundant with Daikon Radish
The season is perfect for plump and delicious Jeju beltfish, which are abundant right now! Make this incredibly flavorful braised beltfish stew, a true ‘rice thief,’ that’s both affordable and tasty.
Main Ingredients- 2 whole beltfish
- 1/4 daikon radish (about 300g)
- 1 onion
- 1 stalk green onion
- 4 cheongyang chili peppers
- 3 cloves garlic, minced
Seasoning Sauce- 1 cup soy sauce (200ml)
- 5 Tbsp gochugaru (Korean chili flakes)
- Pinch of black pepper
- 1 cup anchovy-kelp broth (200ml)
- 1/4 cup soju (50ml)
- 1 cup soy sauce (200ml)
- 5 Tbsp gochugaru (Korean chili flakes)
- Pinch of black pepper
- 1 cup anchovy-kelp broth (200ml)
- 1/4 cup soju (50ml)
Cooking Instructions
Step 1
First, thinly slice the daikon radish into bite-sized pieces. Arrange the sliced radish at the bottom of a pot, pour in 1 cup of broth, and bring to a simmer over medium heat. Cook for about 10 minutes until the radish becomes translucent and tender. Cooking the radish first will make the broth refreshingly clean and harmonize beautifully with the fish.
Step 2
Once the radish is partially cooked, carefully place the cleaned beltfish pieces neatly on top. To effectively remove any fishy odor, evenly drizzle 1/4 cup of soju over the fish. Cover the pot with a lid and simmer for about 5 minutes over medium heat.
Step 3
Mince the garlic finely by first pressing it with the side of your knife and then chopping it with the blade. Mincing the garlic this way will release a stronger aroma and flavor, enhancing the overall taste of the sauce.
Step 4
In a small bowl, combine the gochugaru, black pepper, and the finely minced garlic.
Step 5
Pour in 1 cup of soy sauce and stir everything together to create a delicious seasoning sauce. Feel free to adjust the amount of soy sauce according to your preference.
Step 6
Pour the prepared seasoning sauce evenly over the simmering fish and radish. Once the sauce comes to a boil, reduce the heat slightly, cover the pot, and continue to simmer for about 10 more minutes to allow the flavors to fully penetrate the fish.
Step 7
When the fish is well-cooked and tender in the sauce, add the thickly sliced onion, diagonally sliced green onion, and thinly sliced cheongyang chili peppers decoratively. Simmer for another 2-3 minutes, just until the vegetables are tender. The fresh taste and aroma of the vegetables will make the dish even more delicious.
Step 8
Tip: If you have any mushrooms or other vegetables in your refrigerator, feel free to add them to the stew. Mushrooms, with their chewy texture, pair wonderfully with braised beltfish. Enjoy your meal!