Spicy Korean Soft Tofu Stew (Soondubuchigae)

 Like many Korean stews, soondubuchigae can be adjusted for very different spice levels and flavor preferences. Many Korean people like their soondubu with pork and kimchi, and I do admit that it's a delicious combination. But most of the time I crave it with clams, kimchi, and an anchovy base. I used shrimp, clams, and pork in the version in the photograph, and added enoki mushrooms at the end. In restaurants, soondubuchigae is served in traditional earthenware bowls while bubbling hot. Raw egg is added to the stew and folded into the contents to cook from the heat within the bowl.

 Ingredients:

•3 Tbsp sesame oil

•1/2 lb or 1 cup beef or pork (thinly sliced)

•½ Tbsp garlic, finely chopped

•2 Tbsp red pepper powder (kochukaru)*

•2 cups anchovy stock, beef stock, or water

•3 cups soft tofu**

•2 Tbsp soy sauce

•1 lb unshucked clams or 1 cup shucked clams, rinsed

•2 scallions, sliced

•Eggs (optional)

Preparation:

1.In a soup pot, stir-fry the beef, garlic, and kochukaru in the sesame oil for about five minutes.

2.Add anchovy or beef stock or water and soy sauce to the pot.

3.Bring to a simmer.
4.Add soft tofu and return to simmer.
5.Add clams and simmer until the clams are cooked, about 10 minutes, until they shrink, or until the shells open (if using unshucked).
6.Add scallions and take off heat.

(Serves 4).

* This tofu stew can be made completely mild to very spicy. I've listed a medium amount in this recipe, about what I would consider to be the standard spiciness. Soft tofu stew with no spice is referred to as 'white' in Korean restaurants (for the color of the stew, not the people who eat it).

**Uncoagulated tofu is usually sold in tubes, but you can use silken tofu if you can't find the really soft stuff. Just slice it into small cubes and cook as directed.

Korean Cabbage Soup Recipe (Baechu Gook)

This cabbage soup is not often found in restaurants but is a staple in Korean households. Healthy, low-fat, and rich in nutrients and vitamins, Baechu Gook is Korean comfort food and is especially popular in the winter months.

Ingredients:


•1 head Napa cabbage, chopped
•4 cups beef broth*
•4 Tbsp Korean soybean paste (daenjang)
•2 tsp minced garlic
•2 tsp black pepper**
•2 scallions, chopped

Preparation:

1.In a large pot, bring beef broth up to a boil.
2.Add soybean paste when the soup is very hot, stirring to dissolve.
3.When it begins to boil, reduce to a simmer and add cabbage and garlic.
4.Cook until cabbage is very tender, about 20 minutes.
5.Turn off heat and add black pepper and chopped scallions.

(Serves 4)

*You can use store-bought beef broth for this soup if you don't have time to make your own.

**I like my baechu gook very pepper-y, but you can also replace this with red pepper powder (kochukaru) if you want that type of spiciness instead.

The Baechu Gook recipe has an average rating of 5.0, based on 1 reviews.

Recipe for Budaechigae (Korean Army Base Stew)

Budae Chigae was invented during the famine years of the Korean war and post-war period. Koreans managed to use leftover meat discarded or handed-out from the U.S. army bases to make this dish ("Budae" means military base and "Chigae" means stew in Korean). It's a recent invention with a thousand variations, but it's mostly a lip-smacking mixture of Western meat, ramen noodles, vegetables, and spices.

There is no exact recipe for Budaechigae, but popular meats for the stew are Spam, hot dogs, ground beef, and sausages; popular vegetables are sprouts, scallions, onions, and sookat (chrysanthemum leaves).

 
Ingredients:


•1 1/2 cups meat in small chunks (Spam, hot dogs, ham, small meatballs, or a combination)
•1 1/2 cups sliced vegetables (combination of any: mushrooms, bean sprouts, chrysanthemum leaves)
•1/2 an onion, sliced
•3 Tbsp kochujang (Korean hot pepper paste)
•1 package ramen noodles (just noodles, not spice packets)
•Kimchi (optional)
•Sliced rice cakes (optional)
•Canned baked beans (optional topping)
•Sliced American cheese (optional topping)

Preparation:

1.Put all ingredients into a large pot.
2.Cover with enough water to just cover ingredients.
3.Bring to a rapid boil.
4.Reduce to simmer for 20 minutes.
5.Enjoy with white rice.

Korean Ox Bone Soup (Seollangtang) Recipe

A milky white soup made of long-simmered ox leg bones, seollangtang is a Korean soup that is easy to make but requires a lot of time. I usually simmer my seollangtang for at least 8 hours, but it's thick and best if you can simmer it for 10 hours. The aroma of seollangtang (or sulung tang) is rich and meaty, and the broth sticks to the roof of your mouth.

You can just serve it with rice and kimchi, or you can make it with radish and add sliced brisket meat and noodles. Seollangtang is usually served almost bland, so that each person can add their own amount of salt, pepper, and scallions.

Ingredients:


•2 lbs ox bones and any attached meat (leg and knuckle bones)
•4-5 cloves garlic, chopped
•1/2 inch ginger, thinly sliced
•Korean Sweet Potato Noodles or Korean thin Wheat Noodles (dangmyun, cellophane, gooksu)
•1 large Korean radish, peeled, halved and sliced (optional)
•brisket meat, cooked and thinly sliced (optional)
•For serving: chopped scallions, sea salt, freshly ground pepper

Preparation:

1.Rinse and soak the bones for two hours in cold water. Discard the water.
2.Bring a large pot half-full of water to boil. Boil the bones for five minutes, remove from pot, and discard water again.
3.Put ox bones in the large pot and cover with a lot of water (~30 cups, 1.5 gallons, 8 qts).
4.Bring to a boil.
5.Reduce heat to a hard simmer, and cook for 1 hour.
6.Reduce heat to medium and a lower simmer and cook for 4-6 hours, skimming fat, foam, and anything else off the surface.
7.Add ginger and garlic (and radish, if using) and simmer for another 1-2 hours.
8.Remove bones and seasonings (and radish, if using) and skim fats again before serving.
9.For a perfectly smooth broth, cool soup and skim fats when they rise.
10.Serve with rice (and noodles and meat, if using) and small bowls of sea salt, pepper, and chopped scallions for seasoning.

Kimchi Fried Rice (Kimchi Bokumbap) Recipe

Kimchi Fried Rice (Bokumbap) is humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. At home, it's a great way to use leftover kimchi that's a bit past its prime. I almost always make it if we have leftover rice and/or kimchi, and usually use Canadian bacon as a protein if I have it. Quick, easy, and cheap to make, kimchi bokumbap is simple Korean homecooking at its best.

Ingredients:

•1 cup kimchi, drained and chopped (preferably the kind made with Napa cabbage)

•1/2 sweet onion, chopped

•1 Tbsp finely chopped garlic

•1 Tbsp soy sauce

•1 Tbsp butter

•1/3 cup thinly sliced beef, spam, pork, bacon, or ham

•3 cups cooked rice

•Salt to taste

•1 Fried egg for each serving

Preparation:

1.If using American bacon, saute briefly on an ungreased large pan and omit oil from next step. With any other meat or a vegetarian version, start with step #2.
2.Saute kimchi and onion in a lightly greased large pan over medium heat for a few minutes.
3.When vegetables begin to look transparent, add ½ Tbsp of butter, garlic, and soy sauce and saute for another 2-3 minutes.
4.Add meat or pork and continue to saute until meat is cooked.
5.Turn heat off but keep pan on burner.
6.Add rice and rest of butter, mixing to combine.
7.Salt to taste and top with fried egg to serve.

(Serves 4)

The Kimchibokumbap recipe has an average rating of 4.0, based on 1 reviews.

Korean Mixed Rice with Sashimi (Hwe Dub Bap) Recipe

Hwe Dub Bap combines three things that Koreans love: raw seafood, rice, and spicy sauces. This big bowl of sushi-grade raw fish, vegetables, and rice is served with a spicy-sweet sauce on the side, so that everyone can mix it to their personal spice levels.

Like many Korean dishes, you can change the fish and vegetables you use to your own mood, personal taste, and the contents of your fridge. I usually like to use tuna, yellowtail, and red snapper, but I know some people really like salmon in their hwe dub bap. This is a dish I never get tired of eating or making, and I always have fun with different combinations.

 
Ingredients:

•2 lbs sushi-grade fish, cut into 1/2 in. X 1 in. pieces (red snapper, yellowtail, tuna, striped bass, etc)

•1 head red leaf lettuce, chopped

•1 small cucumber, sliced thinly

•1 Asian pear, sliced thinly

•1 small carrot, julienned

•7 or 8 perilla leaves, sliced thinly

•5 cups cooked rice

•1 cup cho kochujang (seasoned chili pepper paste)

•thin slices of roasted seaweed, for garnish (optional)

•sesame seeds, for garnish (optional)

Preparation:

1.Divide rice into 4 bowls.
2.Arrange vegetables, raw fish, and sliced pear on top of rice.
3.If using garnish, dust with sesame seeds and/or sliced seaweed.
4.Serve with small bowl of cho kochujang on the side.

The Hwe Dub Bap recipe has an average rating of 5.0, based on 1 reviews.

White Kimchi Cold Noodle Soup (Dongchimi Gooksu)

This recipe for dongchimi noodles (dongchimi gooksu) can take between 10 minutes and 3 days to prepare. If you buy the dongchimi (the best way I can describe it clearly is to call it white radish water kimchi) ready-made or you already have it in your fridge, then this recipe takes about 10 minutes. If you are starting from scratch, then it takes about 3 days for the dongchimi to reach the correct flavor. It's worth it though, as the end result is a tart, refreshing bowl of cold noodles.

Ingredients:

•20 oz Dongchimi kimchi and broth

•10 oz wheat flour Asian noodles (somen)

Preparation:

1.Boil noodles according to package directions.
2.Cool noodles under cold running water.
3.Ladle dongchimi kimchi into individual bowls, making sure to use a generous amount of liquid.
4.Add noodles to individual bowls.

Korean Spicy Cold Noodles Recipe (Bibim Gooksu)

Bibim Gooksu is the noodle version of bibimbap. These spicy cold mixed noodles are wonderful in the summer when you don't want to spend a lot of time in front of the stove and you don't feel like eating hot, heavy dishes. It's easy to make but full of spice, flavor, and texture, so it's still feels like a complete and satisfying meal. I like to make Bibim Gooksu with buckwheat noodles (memil gooksu or soba) since it's so delicious and healthy, but you can substitute other thin noodles if you don't have any soba at home.

Ingredients:

•10 ounces buckwheat noodles (memil gooksu, soba, about 3 bundles)

•1 small cucumber, julienned

•1/2 carrot, julienned

•5 or 6 large leaves of red leaf and/or green leaf lettuce, cut into thin strips

•2 or 3 hard boiled eggs, sliced

•Asian pear, thinly sliced (optional topping)

•Thin strips of Korean pickled radish (optional topping)

•Korean chives or scallions (optional topping)

•Bean or snow pea sprouts, blanched (optional topping)

•FOR SAUCE:

•3 Tbsp Kochujang

•1 Tbsp soy sauce
•3 Tbsp rice vinegar
•1.5 Tbsp sesame oil
•2 Tbsp honey
•1 Tbsp brown sugar
•1 tsp Kochukaru
•1 Tbsp toasted sesame seeds

Preparation:

1.Boil water and cook buckwheat noodles according to package directions, about 5-6 minutes until just drain.
2.Drain and thoroughly rinse in cold water, making sure all noodles are cool to the touch.

3.Place noodles in individual bowls, splitting toppings equally.

4.Add a dollop of sauce or leave on the side.

Korean Bean Sprout Soup (Kongnamul Gook) Recipe

Korean bean sprout soup, which is both cheap and easy to make, has a light and refreshing flavor. Healthy, full of vitamin C, and low in calories, it's also supposed to be good for hangovers. Add a splash of red pepper flakes (kochukaru) and it's great for colds as well.

Ingredients:

•3 cups soybean sprouts, washed and if desired, roots trimmed
•6 cups water or broth
•2 cloves garlic, minced
•2 Tbsp soy sauce
•1 Tbsp sesame oil
•1 tsp salt
•1 scallion or bunch of chives (optional garnish)
•1 Tbsp Korean red pepper powder (kochukaru) (optional)

Preparation:

1.In a medium-sized pot, saute garlic in soy sauce and sesame oil over medium heat for 2-3 minutes.
2.Add water and bean sprouts and bring to a boil over high heat.
3.Reduce to low heat and simmer for 25-30 minutes, or until you can smell the strong odor of bean sprouts
cooking.
4.If you're making the spicy version, add the red pepper powder 5 minutes before turning off the heat.
5.If you're using scallions or chives to garnish, add to the pot at the end and then immediately take off heat.
(Serves 4)

Roasted Corn Tea Recipe (Oksoosoo Cha)

Korean Roasted Corn Tea (Oksoosoo Cha or Oksusu Cha) is a mild, light tea that can be enjoyed with meals or by itself. It's good for digestion and intestinal health.

Ingredients:

•1/4 cup roasted corn *

•5 cups water

Preparation:

1.In a medium pot, bring corn and water to a boil.

2.Reduce heat and simmer for 15-20 minutes.
3.Strain tea to remove corn.

4.Serve hot, warm, or cold.

*Can be found in Korean and many Asian groceries. Package may read 'corn tea' on the label, but will be just plain roasted corn inside.

Korean Spicy Pickled Cabbage (Baechu Kimchi) Recipe

This pickled and fermented Napa cabbage is the most popular and recognizable form of kimchi. Baechu kimchi is not only good as a side dish to almost every Korean meal, but it is also the foundation for many soups, stews, stir fries, and rice dishes.

Ingredients:


•10 cups of water
•2 Napa cabbages, washed and cut into 2-inch squares
•1 cup coarse salt (or kosher or sea salt)
•1 Tbsp finely chopped garlic
•1 Tbsp chopped ginger
•½ cup red pepper flakes (kochukaru)
•2 Tbsp sugar
•5 scallions, cut into 1/2 inch pieces

Preparation:

1.In large nonreactive bowl or pot, mix salt into water.
2.Add cabbage to salt water and if necessary, weigh down with large plate so leaves are all submerged.
3.Soak cabbage for 5-6 hours.
4.Remove cabbage and rinse in cold water, squeezing out excess liquid.
5.In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.
6.Add cabbage and coat with seasoning mixture.
7.Pack the seasoned cabbage into a large airtight jar with lid.
8.Let kimchi ferment in a cool place for 2-3 days before serving or putting in refrigerator.

(Serves 12)

The Baechu Kimchi recipe has an average rating of 1.0, based on 1 reviews.

Korean Sweet Black Beans (Kongjaban) Recipe

A sweet and nutty side dish, these seasoned black beans are a protein-filled complement to any Korean meal.

Ingredients:

•1 cup black soy beans, washed

•1 cup water

•1/2 cup soy sauce

•1/2 cup sugar
•1 Tbsp sesame oil

•1 tsp sesame seeds (optional)

Preparation:

1.In a small pot, bring water and beans to a boil and cook for 15 minutes.
2.Turn down heat to medium-low and add soy sauce, sugar, and sesame oil.
3.Stir to combine and continue to cook for 10-15 minutes.

4.If adding seeds, take pot off of heat and stir in sesame seeds.

(Serves 4)

Steamed Egg Recipe (Gaeran Jim)

This quick and easy steamed egg dish (gaeran jim) can be made in the microwave or on the stove. Koreans enjoy eggs at any meal of the day, so this steamed egg recipe is an easy side dish for morning, noon, and night.

Ingredients:

•4 eggs

•3/4 cup water

•2 tsp salt

•1 scallion, chopped

Preparation:

1.In a heat safe bowl (porcelain or stoneware work best), whisk eggs, water, salt, and scallions together until fully combined.

2.If using microwave, cover the bowl with a plate and cook for 4 minutes.

3.If steaming on stove, steam bowl in steamer for 10 minutes over medium-high meat. You can also just put the bowl in a large pot with a few inches of water at the bottom (15 minutes over low-medium heat).

(Serves 4 as a side)

Steamed Egg Recipe (Gaeran Jim)

Korean Kimchi Jun (Kimchi Pancake)

This kimchi pancake recipe is a great use of leftover kimchi and is very easy to make. Kimchi Jun works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes with the addition of other vegetables, meat, or seafood. If you are going to be using the ready-made batter available at Korean and other Asian groceries, see the bottom note for directions.

Ingredients:

•2 cups flour

•2 eggs, beaten
•1.5 cups water
•1-2 cups of chopped cabbage kimchi (baechu kimchee), depending upon how spicy and crunchy you like your pancake
•1 tsp salt
•Oil for cooking

Preparation:

1.Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that the Pa Jun cooks quickly and evenly.

2.Heat a saute pan over medium heat and coat with a thin layer of oil.
3.Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan).
4.Cook for 3-4 minutes until set and golden brown on bottom.
5.Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.

6.Serve with soy or spicy dipping sauce.

(Serves 4 as an appetizer or a side dish)

*You can also make these using the ready-make “Korean Pancake Batter” (Buchimgae) from the Korean of Asian grocery store. You just add ¾ cup water to every 1 cup of dry mix and add whichever vegetables you wish.

Korean Stir Fried Korean Noodles (Chapchae) Recipe

Chapchae is one of the most popular noodle dishes in Korea, and also seems to be the one that Westerners like best. The foundation of the dish is the mixture of the noodles, soy sauce, garlic, and sesame oil. Because mung bean or sweet potato noodles both absorb tons of flavor, you can mix and match the vegetables or meat to your liking. I used broccoli, red peppers, shiitake mushrooms, bulgogi, and onion in the version pictured here, and that flavor and color combination is one of my favorites. But I have included the more traditional ingredients below.

Ingredients:

•8 oz mung bean or sweet potato noodles (might be called cellophane or glass noodles or Chinese vermicelli)

•1 sweet onion, sliced into thin strips

•2 cloves garlic, finely chopped

•1/2 pound baby spinach, parboiled
•2 carrots, julienned

•3 scallions, chopped

•1/2 cup chopped Napa cabbage

•5 shiitake mushrooms, rehydrated if dried and then sliced

•2 Tbsp vegetable or olive oil

•2 Tbsp sesame oil

•3 Tbsp soy sauce

•1 tsp sugar

•Salt to taste

•Sesame seeds (optional)
•6 oz. beef or pork (optional)*

Preparation:

1.Cook noodles according to package directions.
2.In a large pan or wok over medium heat, heat vegetable (or olive) oil and 1 Tbsp sesame oil.
3.Add onion slices and garlic and sauté for about 1 minute.
4.Add rest of vegetables and cook for 4-5 minutes, until the vegetables are half-cooked and still a bit crispy.
5.Turn heat to low and add cooked noodles, meat (if using), soy sauce, sugar, and the remaining sesame oil.
6.Mix to combine and cook for another 2 minutes.
7.Add salt or more soy sauce if needed.
8.If using sesame seeds, add them at finish.

(Serves 4)

* Thinly sliced brisket works well in this dish and Korean barbecued beef (bulgogi) is used often. In a pinch, chunks of rotisserie chicken, strips of egg, or fried tofu pieces are good protein additions.

Korean Soba Salad Recipe (Jaengban Gooksu)

Jaengban Gooksu, a Korean soba noodle salad, is good with a variety of vegetables and meat. You can add chicken, beef, or pork for a hearty dish and seasonal vegetables for a fresh and light meal. This soba salad recipe also has a dressing based on chicken broth, so it's very light and healthy. I usually use peppers, cucumbers, Asian pear, radishes, and red onion, but almost any vegetables will work in this dish.

Ingredients:


•6 ounces soba noodles
•1 cup mesclun greens OR thinly sliced red and green leaf lettuce
•1 English or 2 Kirby cucumbers, thinly sliced
•1/2 sweet red pepper, thinly sliced
•1/2 apple or Asian pear, thinly sliced
•1/4 red onion, thinly sliced
•For the Dressing:
•1/3 cup chicken broth

•3 Tbsp soy sauce

•2 Tbsp rice wine vinegar
•2 Tbsp sugar
•2 Tbsp sesame oil

Preparation:

1.Cook soba noodles according to package directions.
2.While noodles are boiling, mix dressing ingredients together.
3.Drain and rinse soba noodles in cold water.
4.Arrange vegetables and noodles on a platter.
5.Add dressing and mix soba salad together before serving individual portions.

Cold Soybean Noodle Soup (Kong Gooksu)

This Korean noodle dish is refreshingly cold and mild, with a nutty taste that makes it perfect for very hot summer days. It's an easy recipe for even the most novice cook, costs almost nothing to make, and is a healthy and filling vegan Korean dish.

Ingredients:

•1 cup dried soybeans
•8 oz somen or somyeon (thin, wheat noodles that are white and often come packaged in bundles)

•2 tsp salt

•3 Tbsp toasted sesame seeds

•3 Tbsp pine nuts (optional)

•sliced matchstick cucumbers and/or sliced tomatoes (optional garnish)
•sesame seeds, pine nuts, or peanuts (optional garnish)

Preparation:

1.Soak soybeans overnight in cold water OR soak in hot water for 1-2 hours.

2.Drain soybeans, cover with water in a saucepan, and bring to a boil. Boil about 20 minutes over medium heat.

3.At same time, boil noodles according to package directions and rinse in cold water.

4.Drain soybeans and run them under cold water, rubbing them between your hands to remove their skins.

5.In a blender, puree soybeans, sesame seeds, salt, and pine nuts (optional) with about four cups water. You will have to do this in a few batches.

6.When mixture starts to smooth, add about 3 or 4 ice cubes or ½ cup of crushed ice.

7.When puree is smooth and frothy, it is done. You can also run through a sieve and discard the solids if you want a smoother texture.

8.Makes 4-6 servings, depending on how large the portions are, so plate accordingly. Place mound of noodles in bowl, cover with soybean puree, and top with optional garnish (cucumbers, tomatoes, sesame seeds, pine nuts, or peanuts). You can also add a couple ice cubes into each bowl if you like it very cold. (Serves 4-6)

Korean Soy Braised Beef and Peppers (Changjorim) Recipe

This salty soy braised beef is a sensational Korean side dish. The meat becomes tender and well-flavored from long simmering and the chilies give the meat a spicy kick. For less heat, remove the seeds from the peppers before cooking or cut down the amount of peppers you are using. I like my changjorim to be on the salty and spicy side, but I have had sweeter versions that were delicious as well. If you prefer the sweet version, add more sugar and only a couple peppers to your pot.

Ingredients:

•1 pound brisket, beef shank, or lean stew meat, cut into large chunks

•4 cups water

•1 cup soy sauce

•1/4 cup sugar

•8 garlic cloves, peeled

•8 green chili peppers

•3-4 medium boiled egg, peeled (optional)

Preparation:

1.Add all ingredients to a large pot and bring to a boil.
2.Simmer gently for 1-2 hours, or until meat is tender.
3.If adding eggs, put in 15 minutes before end of cooking time.
4.Let cool, remove meat and slice or shred into small strips.
5.Return to liquid with garlic cloves and peppers and serve.

(Serves 8 as a side dish)

Like many salted Korean side dishes, changjorim will stay good for a couple weeks if stored in an airtight container in your refrigerator. Because it is very salty, it is usually eaten in small amounts with rice and other dishes.

Braised Fish (Saeng Sun Jim) Recipe

Koreans love fish and the art of braising, and this recipe brings the two together. This is an easy and adaptable recipe: you can use striped bass, cod, halibut, red snapper, and other firm-fleshed fish in this recipe. My recipe is light on the spice, but you can also add kochujang (red pepper paste) to the sauce for a thicker, spicier flavor. For morning and lunch, I like the simpler version of this braised fish dish with just radish, fish, and scallions. But it's also good with mushrooms and shredded cabbage and a variety of peppers (bell and jalepeno) for a colorful dinner dish.

Ingredients:


•2 lbs firm-fleshed fish (halibut, cod, red snapper, sea bass) cut into 2 inch pieces
•1 large Korean radish, sliced into 1” long rectangles (about ½ inch thick)

•½ onion, sliced

•5 scallions, green part only, sliced into 1” pieces

•Vegetable or olive oil for cooking

•For the sauce:
•3 garlic cloves, thinly sliced
•1 small piece of ginger, thinly sliced
•1 hot red Korean pepper, cut diagonally into 1/2” pieces
•3 cups water
•1/4 cup soy sauce
•1 Tbsp sugar
•1 Tbsp rice wine
•2 tsp sesame oil
•2 Tbsp kochukaru (Korean chili pepper flakes)

Preparation:

1.Combine all sauce ingredients.
2.In a large pot over medium-high heat, coat bottom with oil and put in radish and white onion.
3.Cover with sauce ingredients and bring up to a boil.
4.Add fish on top of vegetables, braise with sauce, and again bring up to a boil.
5.Reduce to simmer and cook for about 15 minutes, or until the radish is done.
6.Baste fish frequently, but try not to disturb the fish too much while cooking.
7.Add scallions about 1-2 minutes before end of cooking time.
(Serves 4)