Braised Hairtail

Pour 2 cups of water into a pot and turn on the heat.

Slice 300g of radish into 7-8mm thickness and add to the pot.

Add 1 tbsp of guk-ganjang to the pot and boil over medium heat for 10 minutes until the radish is cooked.

Clean the prepared hairtail by scraping it with wooden chopsticks.

Add 1 tbsp of flour to the surface of the hairtail, rub gently to remove impurities and fishy smell, then rinse with cold water.

Cut 1/2 onion, 1/2 green onion, 2 Cheongyang chili peppers, and 1 red chili pepper into appropriate sizes.

Make a sauce by mixing Cheongyang chili pepper, red chili pepper, 1 cup of water, 2 tbsp of red chili powder, 1 tbsp of minced garlic, 1/3 tbsp of minced ginger, 1 tbsp of sugar, and 2 tbsp of jin-ganjang.

Once the radish is cooked, place half of the onions and the hairtail in the pot, pour the sauce over it, and top with the remaining onions.

Add 2 tbsp of soju, cover the pot with a lid, and boil over medium heat for 5 minutes.

Add the remaining green onion, red chili pepper, and 1 tbsp of red chili powder, then reduce to low heat and braise for 5 minutes.