Korean Braised Fish with Side Dishes

Step 1

In a small bowl, mix 1/4 cup soy sauce, 1 tbsp gochugaru, 3 minced garlic cloves, and 1/2 cup water. Set aside.

Step 2

Slice 4 scallions into 2-inch pieces and 1/2 lb daikon radish into thin half-moons. Place radish in a shallow pan, lay 1.5 lb fish fillets on top, and pour the sauce over.

Step 3

Bring to a boil over medium-high, then reduce to medium-low. Cover and simmer until fish is opaque and flakes easily, about 12-15 minutes.

Step 4

While fish cooks, bring a small pot of water to a boil. Add 4 cups spinach and cook until wilted, about 1 minute. Drain, rinse with cold water, and squeeze dry.

Step 5

In the same pot, add eggs and cover with water. Bring to a boil, then remove from heat and let sit 8 minutes for hard-boiled eggs. Cool, peel, and halve.

Step 6

Serve fish with radish and sauce, alongside spinach, eggs, and optional kimchi. Garnish with scallion pieces.

Step 7

For extra flavor, stir in 1 tsp sesame oil or a pinch of sugar to the sauce before simmering, if you have them.