Saengseon-jorim (Spicy Braised Fish)

This dish is made by boiling fish and radishes in a pan with a spicy sauce. Saengseon-jorim is one of the most common grilled fish recipes in Korea.

Ingredients (Makes 4 servings)

2 whole hairtails (1 lb, 450g) 2 tablespoons salt
1/4 white radish (10 oz, 300g)
2 green chili peppers (1 oz, 30g)
1 red chili pepper (½ oz, 15g)
6 stalks green onion (2 oz, 60g)
1½ cups water

Seasoning for braising
2 tablespoons soy sauce,
1 tablespoon gochu-jang (red chili pepper paste),
1 tablespoons coarse gochutgaru
(red chili pepper powder),
2 tablespoons rice wine,
1 tablespoon sugar,
1 tablespoon sesame oil,
2 tablespoons minced green onion,
1 tablespoon minced garlic,
1 teaspoon minced ginger,
½ tablespoon toasted sesame seed, crushed

  1. If the fish has not been prepared and cleaned by fish monger, snip the
    fins off with scissors. Then slice belly of fish to remove intestines, and
    wash the fish cavity. Cut into 2½-inch (7-cm) long pieces and sprinkle
    coarse sea salt. (It is convenient to prepare the trimmed cutlass fish for
  2. Cut the white radish into square pieces approximately 1×1×¼-inch
    (3×3×0.7-cm) thick.
  3. Cut the green chili peppers and red chili pepper in half lengthwise and
    remove the seeds. Slice the peppers diagonally.
  4. Cut the green onions into 1-inch (3-cm) long pieces.
  5. In a small bowl, combine all the ingredients of marinade and mix well.
  1. In a medium saucepan, layer the radish pieces at the bottom and add
    half of the marinade for fish.
  2. Pat dry the fish with a paper towel and place in the saucepan over the
    radish of 1. Add the remaining marinade.
  3. Pour 1½ cups of water to the edge and bring to a boil.
  4. When it boils, reduce the heat to low and add the chili peppers. Simmer
    for 20 minutes without a lid, baste fish with the marinade.