Baek Jong-won Style Delicious Braised Cutlassfish Recipe
Baek Jong-won Style Delicious Braised Cutlassfish Recipe
Home Cooking Baek Recipes: Deep and Savory Braised Cutlassfish
Cutlassfish, aptly named for its sword-like shape, is a beloved fish prized for its tender texture and rich, savory flavor. Cutlassfish are broadly categorized into ‘silver cutlassfish’ with their characteristic silvery scales, and ‘black cutlassfish’ which have a slightly darker hue. Silver cutlassfish are often caught by rod and reel, resulting in a firmer texture, while black cutlassfish are caught using nets and tend to be fattier, making them exceptionally tender and flavorful. This recipe features Baek Jong-won’s secret method for making this popular dish. Let’s create a braised cutlassfish that is as visually appealing as it is delicious, bringing its deep, savory broth to your home table.
Main Ingredients- 5 pieces of prepared cutlassfish (approx. 500g)
- 250g Korean radish (approx. 1/4 medium)
- 1 stalk of green onion
- 3 Korean chili peppers (cheongyang)
- 3 cups water (using a standard paper cup, approx. 540ml)
- A pinch of MSG (optional)
- 1/6 Tbsp coarse sea salt (approx. 1g)
Spicy and Sweet Seasoning Sauce- 1/4 cup soy sauce for soup (guk-ganjang) (approx. 60ml)
- 2 Tbsp corn syrup (mulyeot) (approx. 30ml)
- 1 Tbsp sugar (approx. 15g)
- 2 Tbsp cooking wine (mirin) (approx. 30ml)
- 1 Tbsp minced garlic (approx. 15g)
- A small amount of minced ginger (about 1/5 the amount of garlic, optional)
- 1 Tbsp gochujang (Korean chili paste) (approx. 15g)
- 1/2 cup coarse chili powder (gochugaru) (approx. 50g)
- 1/4 cup soy sauce for soup (guk-ganjang) (approx. 60ml)
- 2 Tbsp corn syrup (mulyeot) (approx. 30ml)
- 1 Tbsp sugar (approx. 15g)
- 2 Tbsp cooking wine (mirin) (approx. 30ml)
- 1 Tbsp minced garlic (approx. 15g)
- A small amount of minced ginger (about 1/5 the amount of garlic, optional)
- 1 Tbsp gochujang (Korean chili paste) (approx. 15g)
- 1/2 cup coarse chili powder (gochugaru) (approx. 50g)
Cooking Instructions
Step 1
Using fresh cutlassfish is key. If you’ve purchased pre-cleaned fish, use scissors to trim off the fins and rinse it thoroughly under running water. While some methods involve briefly blanching the fish in boiling water to remove any fishy odor before rinsing in cold water, we’ll proceed directly to braising today. Let’s make a delicious braised dish with well-prepared cutlassfish.
Step 2
Slice the Korean radish into half-moon shapes, about 0.5cm thick. It’s important to cut the radish to a similar thickness as the fish so they cook at a comparable rate, ensuring a consistent texture. Slicing the radish to match the fish’s thickness ensures they cook evenly for a uniform texture.
Step 3
Slice the green onion and Korean chili peppers diagonally. The green onion adds a fragrant aroma, and the chili peppers provide a pleasant spicy kick, enhancing the overall umami of the braised cutlassfish. Feel free to add more chili peppers if you prefer it spicier.
Step 4
Now, let’s prepare the delicious seasoning sauce that will make this braised cutlassfish truly special! In a bowl, combine 1/4 cup soy sauce for soup, 2 Tbsp corn syrup, 1 Tbsp sugar, 2 Tbsp cooking wine, 1 Tbsp minced garlic, and a small amount of minced ginger for an aromatic touch (about 1/5 the volume of garlic). Add 1 Tbsp gochujang and 1/2 cup coarse chili powder. Stir everything together until well combined. If you don’t have fresh ginger, you can omit it.
Step 5
The seasoning sauce might be quite thick, so gradually add some of the 3 cups of water (measured with a standard paper cup) to the sauce while mixing. Start with a small amount, stir well, and then add more water as needed to achieve a thinner consistency. Pre-mixing the water with the sauce helps it distribute evenly over the ingredients in the pot, preventing clumps and ensuring a more flavorful braise.
Step 6
Now it’s time to layer all the ingredients in the pot for braising. First, spread a layer of the sliced Korean radish at the bottom of the pot. This step helps the radish cook and absorb the sauce, and also prevents the fish from sticking to the bottom. Place the prepared cutlassfish pieces on top of the radish, followed by the sliced green onions and chili peppers arranged attractively. Finally, generously spoon the prepared seasoning sauce over the fish.
Step 7
Pour in the remaining water, totaling 3 cups (measured with a standard paper cup). To make sure no flavor is lost, rinse the seasoning sauce bowl with this water and add it to the pot. Remember, the total amount of water used is 3 cups. Ensure the fish is submerged in the liquid for even cooking. Now, place the pot over high heat and begin cooking.
Step 8
Start by simmering vigorously over high heat (fire) for about 15 minutes. You can add a pinch of MSG for extra umami, but it’s perfectly delicious without it. Once the stew comes to a boil, reduce the heat to medium and add 1/6 Tbsp coarse sea salt to season. To prevent the fish and radish from sticking to the bottom, gently shake the pot occasionally or lightly stir with a spatula. The total cooking time will be around 20-25 minutes, or until the sauce has reduced slightly and the ingredients are tender. Keep an eye on it to ensure it doesn’t burn.
Step 9
The delicious bubbling sound and the appetizing color signal that your braised cutlassfish is ready! The glossy fish, the sweet, tender radish, and the spicy, savory sauce combine to create a dish that will have you finishing your rice in no time. It’s an absolute delight served over a bowl of hot rice. Enjoy a wonderful meal with your family!
