Braised Hairtail with Kimchi recipe - ingredients, nutrition and when to eat it
This comforting home-style dish slowly simmers mild, tender hairtail with tangy, spicy aged kimchi in one pot.
This comforting home-style dish slowly simmers mild, tender hairtail with tangy, spicy aged kimchi in one pot. Served hot with rice, it's especially satisfying on a chilly winter evening.
Seafood · 35 minutes to cook
Nutrition (per 720g serving): 369.9 kcal · protein 34.6g · carbohydrate 30.9g · fat 12.2g · sodium 1592mg
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: Hairtail can fall apart if turned too often, so gently shake the pot and spoon the broth over the fish instead.
Tips: If the aged kimchi is very sour, add plenty of onion instead of sugar to mellow the flavor.
Tips: Lay the Korean radish on the bottom of the pot so it absorbs the broth and helps keep the hairtail from sticking.
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Ingredients (1 serving)
- Hairtail — 150 g
- Aged kimchi — 100 g
- Korean radish — 120 g
- Onion — 40 g
- Green onion — 15 g
- Garlic — 2 pc
- Korean red pepper flakes — 1 Tbsp
- Gochujang (Korean red pepper paste) — 0.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Mirin — 0.5 Tbsp
- Ginger — 5 g
- Water — 250 ml