Braised Beltfish with Radish recipe - ingredients, nutrition and when to eat it
Beltfish and radish slowly braised in a soy sauce seasoning make a sweet and mildly spicy side dish that pairs wonderfully with rice.
Beltfish and radish slowly braised in a soy sauce seasoning make a sweet and mildly spicy side dish that pairs wonderfully with rice. It is perfect for lunch or dinner when you are craving a warm, home-cooked meal.
Side dishes · 35 minutes to cook
Nutrition (per 617g serving): 349.6 kcal · protein 33.3g · carbohydrate 28.1g · fat 11.7g · sodium 1448.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Turning the beltfish too often can break up the flesh, so gently shake the pot to mix the broth.
Tips: Cooking the radish first lets it become tender all the way through while the beltfish cooks.
Tips: If you are concerned about a fishy smell, rinse the beltfish lightly under running water and pat it dry before using.
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Ingredients (1 serving)
- Hairtail — 150 g
- Daikon radish — 180 g
- Soy sauce — 1 Tbsp
- Korean chili flakes — 1 Tbsp
- Korean chili paste — 0.5 Tbsp
- Garlic — 1 tsp
- Ginger — 1 tsp
- Green onion — 0.3 pc
- Onion — 0.3 pc
- Sugar — 0.5 Tbsp
- Water — 0.8 cup