Braised Fish with Yeolmu(Young summer radish)

….I used some Yeolmu for this recipe instead of Siraegi(dried radish leaves). It isn’t easy to get some Siraegi around here. Radish is also delicious in autumn, so it’s delicious even if you add radish. JOHN eats fish first, I eat Yeolmu first. LACEY loves radish with fish, ANNE likes radish and Yeolmu. Even one family has different preferences in taste. So, all mothers prefer to make food with a variety of ingredients.

Serving: 4

Time: 1 hr

Ingredients:

1. 1.5 lb Yeolmu(after trimming), clean them

2. 1 lb cod(any fish is good), cut into 3-4 pieces

3. 2 green pepper, sliced

4. 1 red pepper, sliced

5. 1 cup onion, sliced

6. 1.5 cup water(or anchovy broth)

For braised sauce:

1. 2 Ts gochujang
2. 2 Ts korean bean paste
3. 2 Ts Mat-Gan-Jang
4. 2 Ts garlic, minced
5. 2 ts ginger juice
6. 2 Ts chili pepper powder
7. 1 Ts toasted sesame seeds
8. 2 Ts sesame oil
9. 2 Ts Mirin
10. 1 Ts plum extract

Cooking Instructions:

1. Heat a big pot with high heat. Put 8 cup water into the pot and boil it. Parboil the Yeolmu into the pot for 7 minutes. Soak the Yeolmu into some cold water for 10 minutes. Drain the water and set aside.

2. Mix the gochujang, korean bean paste, Mat-Gan-Jang, garlic, ginger juice, chili pepper powder, sesame seeds, sesame oil, Mirin and plum extract well.

3. Heat up with medium heat with a pot and add the parboiled Yeolmu into bottom of the pot.

4. Add half of the sauce, half of the onion, some green pepper and fish pieces into the pot.

5. Add the Yeolmu, sauce, onion, green pepper and red pepper into the pot.

6. Pour the water into the pot and boil them with a lid about 25–30 minutes.

7. Serve with hot pot.