Spicy and Sweet Savory Braised Beltfish with Potatoes
The Ultimate Rice Thief Dish: Delicious Braised Beltfish with Potatoes
Experience the tender, flaky texture of beltfish infused with a spicy, sweet, and savory sauce, making it an irresistible side dish that’s perfect for a hearty bowl of rice. The addition of fluffy potatoes adds another layer of charm, ensuring a meal that disappears in an instant. (Recipe inspired by Alto-ran.)
Main Ingredients- 2 cleaned beltfish
- 3 medium potatoes
- 1/2 stalk green onion
- 2 Korean chili peppers (cheongyang)
- 1 red chili pepper
- 2 Tbsp lemon juice
- A pinch of toasted sesame seeds
Refreshing Broth Base- 150g Korean radish (mu)
- 100g onion
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp minced ginger
- 100cc water (approx. 1/2 cup)
Spicy & Sweet Sauce- 6 Tbsp soy sauce
- 4 Tbsp sugar
- 3 Tbsp red chili powder (gochugaru)
- 1/3 Tbsp red chili paste (gochujang, approx. 1.5 tsp)
- 6 Tbsp rice wine (cheongju)
- 2 Tbsp minced garlic
- 2/3 Tbsp sesame oil (approx. 2 tsp)
- 1/3 tsp black pepper
- 150g Korean radish (mu)
- 100g onion
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp minced ginger
- 100cc water (approx. 1/2 cup)
Spicy & Sweet Sauce- 6 Tbsp soy sauce
- 4 Tbsp sugar
- 3 Tbsp red chili powder (gochugaru)
- 1/3 Tbsp red chili paste (gochujang, approx. 1.5 tsp)
- 6 Tbsp rice wine (cheongju)
- 2 Tbsp minced garlic
- 2/3 Tbsp sesame oil (approx. 2 tsp)
- 1/3 tsp black pepper
Cooking Instructions
Step 1
Rinse the cleaned beltfish under running water. Using a knife, carefully scrape off all the scales from the surface of the fish.
Step 2
Trim off all visible fins (dorsal, ventral, tail fins) with scissors. This helps reduce any fishy odor and makes the dish easier to eat.
Step 3
After rinsing the fish again, make shallow cross-shaped incisions about 2-3 cm apart on one side of the fish. Drizzle 2 tablespoons of lemon juice evenly over the fish and let it marinate for 10 minutes. (Lemon juice helps tenderize the fish and remove any unpleasant smell.)
Step 4
Peel the potatoes and cut them into thick half-moon shapes, about 1 cm thick. Remove the stems from the Korean chili peppers and red chili peppers, then slice them diagonally about 0.5 cm thick. Slice the green onion diagonally into 5 cm lengths.
Step 5
Now, let’s make the flavorful broth base. In a blender, combine the Korean radish, onion, minced ginger, and 100cc of water. Blend until as smooth as possible. The smoother the vegetables are blended, the clearer and cleaner the broth will be.
Step 6
Pour the blended vegetable mixture into a fine-mesh sieve set over a bowl. Strain to extract only the smooth liquid. Discard the pulp remaining in the sieve.
Step 7
To the strained broth, add 3 tablespoons of soy sauce and 2 tablespoons of sugar. Stir well until combined. This creates your refreshing and savory broth base.
Step 8
Next, prepare the sauce. In a bowl, combine all the sauce ingredients: 6 Tbsp soy sauce, 4 Tbsp sugar, 3 Tbsp red chili powder, 1/3 Tbsp red chili paste, 6 Tbsp rice wine, 2 Tbsp minced garlic, 2/3 Tbsp sesame oil, and 1/3 tsp black pepper. Mix thoroughly until no lumps remain. Your spicy and sweet sauce is now ready.
Step 9
In a wide, heavy-bottomed pot, place the sliced potatoes first. Pour the prepared broth base over the potatoes. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 5 minutes until the potatoes are slightly tender.
Step 10
After 5 minutes, remove the lid. Spread half of the prepared sauce evenly over the potatoes. Arrange the marinated beltfish on top of the potatoes, and then drizzle the remaining sauce over the beltfish.
Step 11
Bring the pot back to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and braise for about 20 minutes, allowing the beltfish to become tender and the sauce to fully permeate. If the sauce reduces too much during cooking, you can add a little water.
Step 12
When the beltfish is almost cooked, add the sliced green onions, Korean chili peppers, and red chili peppers to the pot. Cook uncovered for another 3 minutes. This allows the flavors of the vegetables to meld with the braising liquid.
Step 13
Finally, turn off the heat. Sprinkle a pinch of toasted sesame seeds over the finished braised beltfish. Your delicious and irresistible braised beltfish with potatoes, the perfect rice thief, is ready! Enjoy it with a warm bowl of rice.
