Perfectly Remove Fishy Odor! Restaurant-Style Braised Beltfish Recipe

Ingredients−2servings+

• Beltfish1
• Radish1/4 (300g)
• Water2 cups (400ml)
• soup soy sauce1 tablespoon
• Flour1 tablespoon
• Onion1/2
• Green onion1/2 stalk
• Cheongyang chili peppers2
• Red chili pepper1
• Water1 cup (200ml)
• gochugaru (Korean chili flakes)2 lightly packed tablespoons
• Minced garlic1 tablespoon
• Minced ginger1/3 tablespoon
• Sugar1 tablespoon
• dark soy sauce2 tablespoons
• Soju2 tablespoons
• gochugaru (Korean chili flakes)1 level tablespoon

Directions▶ Start cooking

1. Pour 2 cups (400ml) of water into a pot and turn on the stove.
2. Slice 1/4 of a radish (300g) into 7-8mm thick pieces.
3. Add the sliced radish to the pot.
4. Add 1 tablespoon of soup soy sauce and simmer over medium heat for about 10 minutes until the radish is cooked.⏱ 10m
5. Submerge 1 beltfish in water, scrape off the black membrane with chopsticks, and rinse under running water.
6. Using a knife, scrape off the silvery scales from the beltfish and rinse with water.
7. To the drained beltfish, add 1 tablespoon of flour and gently mix to remove impurities and silvery scales.
8. Rinse off the flour with cold water and drain the beltfish in a colander.
9. Slice 1/2 an onion.
10. Diagonally slice 1/2 a stalk of green onion.
11. Finely chop 2 Cheongyang chili peppers and 1 red chili pepper.
12. Add 1 cup (200ml) of water to the chopped Cheongyang chili peppers.
13. Add 2 lightly packed tablespoons of gochugaru (Korean chili flakes), 1 tablespoon of minced garlic, 1/3 tablespoon of minced ginger, 1 tablespoon of sugar, and 2 tablespoons of dark soy sauce, then mix the seasoning well.
14. Once the radish is cooked, add only half of the sliced onion to the pot.
15. Place the prepared beltfish on top.
16. Pour the prepared seasoning over the beltfish.
17. Place the remaining onion on top of the beltfish.
18. Add 2 tablespoons of soju to remove any lingering fishy odor.
19. Close the lid and simmer over medium heat for about 5 minutes.⏱ 5m
20. After 5 minutes, open the lid and reduce the heat to low.⏱ 5m
21. Add the sliced green onion and red chili pepper.
22. Sprinkle 1 level tablespoon of gochugaru (Korean chili flakes) on top.
23. Close the lid and simmer over very low heat for about 5 more minutes.

Tips

• The black membrane inside the beltfish can be cleanly removed by scraping it off with chopsticks.
• The silvery scales of beltfish contain a component called guanine, which spoils when it comes into contact with oxygen, so it must be scraped off.
• By using the adsorptive power of flour to gently mix the beltfish, impurities and silvery scales can be perfectly removed, thus eliminating the fishy odor.
• Adding soju helps remove any remaining fishy odor.
• Sprinkling a little gochugaru (Korean chili flakes) at the end can create an appetizing color.

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