Ingredients
Serving size: 2 adults + 2 kids
6 tbsp soy sauce
3 tbsp mirin
1 tbsp Gochujang
1 tsp Gochugaru (adjust amount depending on how spicy you want it
1 tbsp sugar
1 tbsp minced garlic
1 tsp minced ginger
2 cups of water
2 seafood stock coins
6 oz of Korean radish, thinly sliced
32 oz of Haddock fish fillets (I got mine From Wegmans)kids
Directions
1. In a pan, add the radish, water, seafood stock coins sauce. Boil over medium high heat until the sauce is slightly thickened and the radish becomes soft, about 10 minutes
2. Add your fish on top of the radish slices, and boil for 4-6 minutes – depending on the thickness of the fish. Carefully flip them over, and boil for another 4-6 minutes.
3. Repeatedly spoon the sauce over the fish for the fish to absorb all the flavors. Serve with a bowl of rice.
