Choi Kang-rok's Braised Fish in Soy Sauce

Cooking tips 💡

• Stirring the fish frequently can cause it to break apart easily, so it's best to gently shake the pot during cooking instead of stirring.
• Since the fish is braised using only rice wine and soy sauce without water, be careful with the heat to prevent the sauce from sticking and burning on the edges of the pot.
• Adding soy sauce from the beginning can make the fish too salty. It's better to add soy sauce after the fish has absorbed the sweetness from the Cheongju and Mirin for a deeper flavor.

Recommended for 🙋

• ⭐Those who want to deliciously use up leftover fish bones and scraps after preparing fish for other dishes.
• ⭐Those who want to learn the absolute seasoning ratio for a foolproof Japanese-style braised fish.
• ⭐Those who want a rich, savory, and appetite-whetting side dish, quickly braised without water, that eliminates fishy smells.