Spicy and Sweet Braised ‘Pulchi’ (Small Fish)
Delicious Side Dish: Easy Braised ‘Pulchi’ Using Leftover Vegetables
It’s been a while since we made spicy and sweet braised ‘pulchi’! This recipe is a fantastic way to use up that pack of small fish (similar to baby hairtail) you might have in your freezer, along with any leftover vegetables taking up space in your fridge. It’s a perfect ‘fridge-cleaning’ dish that turns into a delicious side, adding a burst of flavor to your meal.
Main Ingredients
- Pulchi (small fish, similar to baby hairtail) 5 pieces
- 1 Cheongyang chili pepper
- 1 Potato
- 1/4 Onion
Spicy and Sweet Braising Sauce
- 2 Tbsp Soy sauce
- 1 Tbsp Fish sauce
- 1/3 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- 1/2 Tbsp Ginger syrup or minced ginger
- 2 Tbsp Rice wine or Mirin
- 1 Tbsp Plum extract syrup
- 2 Tbsp Soy sauce
- 1 Tbsp Fish sauce
- 1/3 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- 1/2 Tbsp Ginger syrup or minced ginger
- 2 Tbsp Rice wine or Mirin
- 1 Tbsp Plum extract syrup
Cooking Instructions
Step 1
First, peel the potato and cut it into large, bite-sized pieces. Arrange these at the bottom of your pot. Slice the onion into large pieces and place it on top of the potatoes. Layering vegetables at the bottom helps prevent the fish from sticking and burning, and also adds a subtle sweetness and flavor to the dish.
Step 2
Rinse the small fish (‘pulchi’) under cold running water. These are like baby hairtail fish. If frozen, make sure to thaw them completely first. Cut each of the 5 fish into about 4 pieces for easy eating. Be gentle as they can be delicate.
Step 3
Now, let’s prepare the delicious braising sauce. In a bowl, combine 2 Tbsp soy sauce, 1 Tbsp fish sauce, 1/3 Tbsp doenjang, 1 Tbsp gochugaru, 1 Tbsp minced garlic, 1/2 Tbsp ginger syrup, 2 Tbsp rice wine (or Mirin), and 1 Tbsp plum extract syrup. Whisk everything together until well combined and smooth, ensuring the doenjang is fully dissolved.
Step 4
Arrange the prepared ‘pulchi’ pieces neatly on top of the layered potatoes and onions in the pot. Pour the spicy and sweet braising sauce evenly over the fish. If using, slice the Cheongyang chili pepper diagonally and add it to the pot for a nice kick of heat.
Step 5
Add just enough water to almost cover the fish, about 1 to 1.5 cups. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 6
Once the sauce starts to thicken, remove the lid. Spoon some of the braising liquid over the fish and vegetables as it cooks to ensure even flavor distribution. Continue to simmer, uncovered, until the sauce reaches your desired consistency, leaving a rich, glossy coating. Serve hot with steamed rice!
