Spicy Braised Cutlassfish with Radish
Spicy Cutlassfish Stew with Plenty of Radish: A Flavorful Dish with a Deliciously Savory Broth!
Make a hearty, spicy, and savory cutlassfish stew at home that will whet your appetite. The tender cutlassfish, thoroughly cooked radish, and flavorful broth come together to create a dish that will have you reaching for a second bowl of rice.
Main Ingredients
- Cutlassfish 1 section (cut into appropriate sizes)
- Radish 1/4 (sliced into 1-2cm thick pieces)
- Onion 1/2 (sliced thinly)
- Green chili pepper 1 (sliced diagonally)
- Red chili pepper 1 (sliced diagonally)
- Green onion 1/2 stalk (sliced diagonally)
Braising Sauce Ingredients
- Anchovy-Kelp Broth 3 cups
- Gochugaru (Korean chili flakes) 4 Tbsp (5 Tbsp for spicier taste)
- Gochujang (Korean chili paste) 1 Tbsp
- Minced garlic 1 Tbsp
- Plum extract 1 Tbsp
- Ginger powder 1/2 tsp (or 1/2 tsp minced ginger)
- Mirin (or cooking wine) 1 Tbsp
- Black pepper a pinch
- Gukganjang (Korean soup soy sauce) 1 Tbsp
- Jin Ganjang (Korean soy sauce) 1 Tbsp
- Salt a pinch (for final seasoning)
- Anchovy-Kelp Broth 3 cups
- Gochugaru (Korean chili flakes) 4 Tbsp (5 Tbsp for spicier taste)
- Gochujang (Korean chili paste) 1 Tbsp
- Minced garlic 1 Tbsp
- Plum extract 1 Tbsp
- Ginger powder 1/2 tsp (or 1/2 tsp minced ginger)
- Mirin (or cooking wine) 1 Tbsp
- Black pepper a pinch
- Gukganjang (Korean soup soy sauce) 1 Tbsp
- Jin Ganjang (Korean soy sauce) 1 Tbsp
- Salt a pinch (for final seasoning)
Cooking Instructions
Step 1
First, prepare a delicious broth by boiling anchovies and kelp. Once the broth boils, remove the kelp. Let the anchovies simmer for about 10 minutes more, then remove them. Arrange the sliced radish at the bottom of the pot, pour in 1 cup of the broth, and cook over medium heat for about 10 minutes until the radish becomes translucent. Cooking the radish thoroughly will allow it to absorb the seasoning well and become tender.
Step 2
While the radish is cooking, prepare the flavorful braising sauce. In 2 cups of the prepared anchovy-kelp broth, combine gochugaru, gochujang, minced garlic, plum extract, ginger powder (or minced ginger), mirin, black pepper, gukganjang, and jin ganjang. Mix them well. If you want a spicier taste, increase the amount of gochugaru, or for a deeper, richer spicy flavor, adjust the ratio of gochugaru to gochujang (e.g., 2:1 or 1:1). It’s best to season slightly lightly at this stage, as you will adjust the final saltiness later.
Step 3
Once the radish is half-cooked and translucent, place the cleaned cutlassfish pieces attractively in the pot. Evenly ladle the prepared braising sauce over the cutlassfish and radish. It’s important to spread the sauce evenly to avoid clumping.
Step 4
Cover the pot and simmer over medium-low heat for about 10-15 minutes. Periodically, scoop some of the broth from the pot and pour it over the cutlassfish and radish. This will help the seasoning penetrate evenly and create a deeper flavor. Spooning the broth over the fish as it simmers ensures the cutlassfish meat absorbs the seasoning well, making it much more delicious.
Step 5
Check if the broth has reduced to a desired consistency and if the cutlassfish and radish have absorbed the seasoning well. Finally, arrange the diagonally sliced green and red chili peppers, and the green onion attractively on top. Simmer for another minute or so, then turn off the heat. The addition of fresh chili and green onion aromas will complete your delicious cutlassfish stew.
