Braised Pollock

Clean the pollock thoroughly and remove excess moisture.

Slice the radish thickly, and cut the green onion and chili pepper diagonally.

Make the sauce by mixing gochujang (Korean red chili paste), gochugaru (red chili flakes), soy sauce, cooking wine, minced garlic, sugar, and pepper.

Place the radish slices at the bottom of a pot and put the pollock on top.

Spread the sauce evenly over the fish, then pour in water.

Boil over medium heat and skim off any foam that forms.

Simmer until the radish is cooked, then add the green onion and chili pepper, and boil for a little longer.