Step 1

[Prepare Ingredients] Rinse the fresh Jeju Beltfish thoroughly under running water. Carefully remove the innards and rinse again. Lightly pat dry. Trim and wash the green onion. Peel and wash the onion. Peel the garlic cloves. Remove the stems from the Korean chili pepper and wash it.

Step 2

[Marinate Beltfish] Cut the prepared beltfish into appropriate pieces. Place them in a bowl. Drizzle 1 tablespoon of soy sauce evenly over the fish. Then, pour 1 tablespoon of honey over the beltfish. Let it marinate for 10 minutes to allow the flavors to penetrate.

Step 3

[Chop Vegetables] While the beltfish is marinating, prepare the vegetables for braising. Cut the green onion into approximately 4cm lengths. Thinly slice the onion. Slice the garlic cloves thinly into slivers (mince). Finely slice the Korean chili pepper into rounds about 0.3cm thick. Having the vegetables prepped will make the cooking process much smoother.

Step 4

[Layer Ingredients in Pot] Choose a pot with a thick bottom. Start by layering the radish from the aged kimchi and the sliced onion at the bottom of the pot. This prevents the beltfish from sticking and allows the vegetables’ flavors to infuse into the fish, creating a deeper taste. Arrange the marinated beltfish pieces attractively over the onion and radish. Top generously with the prepared green onions and garlic slices.

Step 5

[Add Braising Liquid] Gently pour 2/3 cup (about 130ml) of water into the pot, around the edges. Use the remaining 1/3 cup (about 70ml) of water to rinse out any remaining marinade from the bowl the beltfish was in, and pour this into the pot as well. All these flavorful elements will combine to create a delicious braise. Your pot is now ready for the braising process.

Step 6

[Braise on Medium-Low Heat] Begin by heating the pot over medium heat. Let it simmer until the liquid comes to a rolling boil. Once boiling, reduce the heat to low. Sprinkle the finely sliced Korean chili peppers, rich in capsaicin, over the beltfish. Cover the pot and let it simmer slowly on low heat until the kimchi radish is completely tender and all the flavors have melded beautifully. Basting the fish with the simmering liquid occasionally will enhance the taste.

Step 7

[Serve and Plate] Your Braised Beltfish with Kimchi Radish is ready, filling your kitchen with an appetite-whetting aroma! Transfer the dish to a modern serving plate for an appealing presentation. Enjoy this flavorful meal with a bowl of hot rice and savor the rich tastes and aromas that fill your mouth.