Braised Pollock with Radish recipe - ingredients, nutrition and when to eat it
This dish is made by simmering semi-dried pollock with radish and a spicy seasoning until the sauce thickens.
This dish is made by simmering semi-dried pollock with radish and a spicy seasoning until the sauce thickens. The pollock is pleasantly chewy, while the radish becomes tender as it soaks up the seasoning, making this a great dinner side dish with warm rice.
Side dishes · 40 minutes to cook
Nutrition (per 529g serving): 409.1 kcal · protein 52.1g · carbohydrate 30.3g · fat 8.7g · sodium 1464.9mg
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: Stirring the pollock too vigorously or for too long can break up the flesh, so gently shake the pot to mix the seasoning.
Tips: Cook the radish first so it becomes tender around the same time as the pollock.
Tips: If the sauce reduces too quickly, add 2 tablespoons of water at a time and keep the heat at medium-low.
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Ingredients (1 serving)
- Semi-dried pollock — 120 g
- Korean radish — 150 g
- Onion — 0.3 pc
- Green onion — 15 g
- Garlic — 2 pc
- Korean chili flakes — 1 Tbsp
- Korean chili paste — 1 Tbsp
- Soy sauce — 2 tsp
- Cooking oil — 1 tsp
- Sugar — 1 tsp
- Water — 0.8 cup