Spicy and Refreshing Braised Cutlassfish (Baek Jong-won Style)
Restaurant-Quality at Home: Spicy and Refreshing Braised Cutlassfish Recipe (Great Dinner Idea!)
This recipe for braised cutlassfish, inspired by Baek Jong-won’s methods with a personal touch, results in a dish that is wonderfully flavorful and free from any fishy odor. If you’ve found yourself wishing for more cutlassfish or a less expensive meal when dining out, this homemade version is the perfect dinner recommendation! Enjoy a delightful home-cooked meal that rivals restaurant quality.
Main Ingredients- 1 cutlassfish, cleaned and cut into pieces
- 300g Korean radish (about 1/3 medium size)
- 1 zucchini
- 1 small onion
- 1 stalk green onion
- 600ml Water or anchovy-kelp broth
- 1-2 dried anchovy-kelp broth packs (or store-bought broth base)
Seasoning Sauce- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Cheongju (rice wine) or cooking wine
- 1 Tbsp minced garlic
- 4 Tbsp Soy sauce (for soup)
- 1 Tbsp Fish sauce (anchovy, sand lance, or tuna extract)
- 1 Tbsp Allulose (or sugar, honey)
- Pinch of black pepper
- 1/4 tsp Ginger powder (optional)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Cheongju (rice wine) or cooking wine
- 1 Tbsp minced garlic
- 4 Tbsp Soy sauce (for soup)
- 1 Tbsp Fish sauce (anchovy, sand lance, or tuna extract)
- 1 Tbsp Allulose (or sugar, honey)
- Pinch of black pepper
- 1/4 tsp Ginger powder (optional)
Cooking Instructions
Step 1
First, prepare the Korean radish, which forms the delicious base of the braised dish. Slice the radish into thick pieces, about 1.5cm thick. Slicing them too thinly can cause them to break apart easily, so a bit of thickness is recommended.
Step 2
In a pot, bring 600ml of water and the broth pack (or dried kelp/anchovies) to a rolling boil for about 20 minutes to create a rich broth. This broth will add depth to your braised cutlassfish.
Step 3
While the broth is simmering, take this time to prepare the cutlassfish and mix the seasoning sauce. Having these steps done in advance will make the cooking process much smoother.
Step 4
Rinse the cutlassfish thoroughly under running water. It’s especially important to clean the abdominal cavity where the internal organs were located to prevent any fishy odor. Using scissors to make a cut along the side of the fish will make it easier to remove any remaining bits of organs or membranes.
Step 5
Gently scrape off the scales using a knife held at a right angle to the fish’s skin. Scales can contribute to a fishy taste, so be sure to remove them meticulously.
Step 6
In a small bowl, combine the gochugaru, cheongju, minced garlic, soy sauce, fish sauce, allulose, black pepper, and ginger powder. Mix well to create your flavorful seasoning sauce.
Step 7
Add the sliced radish to the simmering broth and cook for about 10 minutes. Check by piercing the radish with a chopstick; it should be tender but still slightly firm (‘salkang’ state). Avoid cooking it until completely soft. Remove any broth ingredients like the broth pack from the pot.
Step 8
Arrange the par-cooked radish at the bottom of the pot. This allows the radish to absorb the broth’s flavor and helps prevent the fish from sticking to the bottom of the pot.
Step 9
Slice the zucchini into similar thicknesses as the radish and arrange them around the radish. This adds a nice color and texture to the dish.
Step 10
Place the prepared cutlassfish pieces on top of the zucchini. Try not to overlap the pieces too much, ensuring the seasoning can coat them evenly.
Step 11
Slice the small onion into about 1cm thick pieces and place them over the cutlassfish. The natural sweetness from the onion will enhance the overall flavor of the braised dish.
Step 12
Spoon the prepared seasoning sauce evenly over the cutlassfish and vegetables. Gently spread the sauce onto the ingredients with the back of a spoon to help it adhere and absorb better.
Step 13
Pour in the prepared broth (about 600ml) until the ingredients are just submerged. Bring to a simmer uncovered over medium heat for 5 minutes to allow the ingredients to warm through.
Step 14
Cover the pot with a lid and continue to simmer for about 15 minutes. This step allows the flavors of the seasoning to deeply penetrate the cutlassfish and vegetables. If the sauce reduces too much during this time, you can add a little more broth.
Step 15
Once all ingredients are cooked through, remove the lid. Use a spoon to ladle the simmering sauce over the fish and vegetables repeatedly. This process helps to thicken the sauce and give the ingredients a beautiful glaze.
Step 16
When the sauce has thickened to your liking, add the sliced green onions on top. Taste the dish and adjust seasoning if needed with a little more soy sauce or fish sauce.
Step 17
Optional step: If you desire an even deeper flavor infused into the radish, turn off the heat, cover the pot, and let it sit for 30 minutes to an hour before gently reheating. The radish will absorb the sauce beautifully, becoming incredibly tender and delicious!
