Korean Braised Fish with Side Dishes
A comforting Korean-style meal featuring tender braised fish in a savory-sweet sauce, served with quick pickled radish, kimchi, and blanched greens. Perfect for a weeknight dinner that feels special.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 35g
Ingredients
- 1.5 lb white fish fillets
- ¼ cup soy sauce
- 1 tbsp gochugaru (Korean red pepper flakes)
- 3 cloves garlic
- 4 stalks scallions
- ½ lb daikon radish
- 4 cups baby spinach
- 2 large eggs
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 6
Serve fish with radish and sauce, alongside spinach, eggs, and optional kimchi. Garnish with scallion pieces.
- 7
For extra flavor, stir in 1 tsp sesame oil or a pinch of sugar to the sauce before simmering, if you have them.
Tools you’ll need
- Large skillet with lid
- Small bowl
- Small pot
- Cutting board
- Knife
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