Jeju Galchi Jorim

Ingredients

• 800g cutlassfish (galchi), cut into 8cm lengths
• 450g Korean radish (mu)
• 1 onion
• 500ml anchovy and kelp stock
• 3 tbsp gochugaru (Korean chilli flakes)
• 4 tbsp soy sauce
• 1 tbsp gochujang
• 1 tbsp caster sugar
• 2 tbsp rice wine
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 2 green chillies
• 1 red chilli
• 3 spring onions
• 1 tbsp toasted sesame oil
• 1/2 tsp ground black pepper
• 1 tbsp coarse salt for cleaning

Before you cook

• Scrape the silvery coating off the cutlassfish with the back of a knife under cold running water, then rinse the pieces well.
• Score each piece twice on both sides and pat them dry.
• Peel the radish and cut it into slices about 1.5cm thick.
• Slice the onion thickly and cut the chillies and spring onions on the diagonal.
• Mix the gochugaru, soy sauce, gochujang, sugar, rice wine, garlic, ginger and black pepper into a braising sauce.

Steps

1. Lay the radish slices in a single layer across the base of a wide, shallow pan.
2. Scatter the sliced onion over the radish.
3. Spoon a third of the braising sauce over the vegetables.
4. Pour in the anchovy and kelp stock so it just covers the radish.
5. Bring the pan to the boil over high heat, then lower it to a steady simmer and cook for 12 minutes, until the radish edges start to turn clear.
6. Arrange the cutlassfish pieces on top of the radish without stacking them.
7. Spoon the remaining sauce over the fish, covering every piece.
8. Simmer uncovered for 15 minutes, basting the fish with sauce from the pan every few minutes rather than turning it.
9. Check that the radish is soft all the way through and the sauce has reduced by about half.
10. Scatter over the chillies and spring onions and cook for 2 minutes more.
11. Drizzle the sesame oil over the top and turn off the heat.
12. Bring the pan straight to the table and serve with plenty of steamed rice.