Saengseon Jjim Braised Fish With Radish in Seasoned Soy Sauce

You can use striped bass, sea bass or halibut. Baste frequently to obtain the full flavor of the seasoning.

INGREDIENTS (serves 4)

2 teaspoons VEGETABLE OIL

3"/7.5cm large RADISH, sliced ½"/1.3cm thick

1¼ lbs/568g FISH with skin

3 SCALLIONS, green part only

1"/2.5cm piece GINGER, cut into fine strips

SAUCE:

2½ cups WATER

4 tablespoons SOY SAUCE

2 teaspoons SESAME OIL

1½ teaspoons SUGAR

1 tablespoon "GOCHUGARU" (chili flakes)

1 GARLIC CLOVE, sliced thin

1.

Combine all the sauce ingredients. In a large open pot, grease the bottom with oil and place the radish slices and then arrange the fish on top.

2.

Add the sauce and bring to a boil. Baste frequently, and cook until the radish is cooked.

3.

Add scallion and ginger and baste a few more times.

This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.