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Recipes & Prep

Golden Recipe for Braised Hairtail

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The key to braised hairtail is to place thickly sliced radishes at the bottom of the pot, add the seasoning sauce, and boil them first. Then, place the hairtail on top and simmer over medium heat until the broth reduces. Since the fish can break apart easily if boiled for too long, finish cooking within about 10 minutes after it starts boiling, occasionally spooning the broth over the fish to let the flavors soak in.

Ingredients (for 2–3 servings)

Hairtail steaks, 1/3 radish, green onion, onion, Cheongyang chili pepper, water or rice water.

Seasoning Sauce

Mix chili powder, soy sauce, minced garlic, cooking wine (or Cheongju), a pinch of sugar, and minced ginger, and let it rest for about a day for the flavors to meld. Adjust exact ratios to your taste.

First, the Radish

Slice the radish thickly and place it at the bottom of the pot, pour in enough water to just submerge it, dissolve the seasoning, and simmer for 5–10 minutes. The radish needs to absorb the flavor for a deep broth.

Later, the Hairtail

Place the prepared hairtail on top, spoon the broth over it, and simmer over medium heat. Do not flip frequently, or the fish will break apart.

Finishing Touches

Add green onions and chili peppers, and bring to a boil once more. If the seasoning is too strong, add a splash of water; if too bland, adjust with soy sauce for soup or salt.

Frequently asked questions

Q. It has a fishy smell.
Pat the hairtail dry before adding it to boiling broth, and add Cheongju (rice wine) and ginger to reduce the smell.
Q. The flesh is falling apart.
This happens when boiled for too long or flipped too often.
Q. Can I use frozen hairtail?
Please thaw completely in the refrigerator before use.
Q. The broth is too salty.
Adjust by adding a little more water or adding radish.

Products in this guide

Fresh Hairtail 10kg

Fresh Hairtail 10kg

53,000 KRW

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