Ttukdak Hyung's Braised Skate

Name: Ttukdak Hyung's Braised Skate
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 pack frozen skate wings (large cut); Radish, appropriate amount; Onion, appropriate amount; Green onion, appropriate amount; Cheongyang chili, appropriate amount; Red chili, appropriate amount; Cooking wine, appropriate amount (for blanching and seasoning); Red pepper flakes, appropriate amount; Soy sauce, appropriate amount; Anchovy sauce, appropriate amount; Oligosaccharide syrup, appropriate amount; Minced garlic, appropriate amount; Sugar, appropriate amount; Sesame seeds, a little; Sesame oil, a little

A restaurant-style dish where skate wings, lightly blanched in cooking wine and water to remove any gamey odor, are simmered with radishes in a spicy soy sauce-based seasoning.

🙋 Recommended for

⭐ Those who want to enjoy an expensive restaurant-style braised skate dish at home with reasonable ingredient costs.
⭐ Those who enjoy the unique texture combination of tender fish meat and chewy fish cartilage.
⭐ Those who love braised dishes with spicy and savory seasoning that has deeply penetrated the radish and fish.

40 min Difficulty Normal Meat & mains

Main ingredients 🥩

SkateRadishOnionGreen onionCheongyang chiliRed chiliCooking wineRed pepper flakesSoy sauceAnchovy sauceGarlicSesame oil

Tags 🏷️

Specialty dish Braised fish Guest entertainment Value for money dish

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

1 pack frozen skate wings (large cut)
Radish, appropriate amount
Onion, appropriate amount
Green onion, appropriate amount
Cheongyang chili, appropriate amount
Red chili, appropriate amount
Cooking wine, appropriate amount (for blanching and seasoning)
Red pepper flakes, appropriate amount
Soy sauce, appropriate amount
Anchovy sauce, appropriate amount
Oligosaccharide syrup, appropriate amount
Minced garlic, appropriate amount
Sugar, appropriate amount
Sesame seeds, a little
Sesame oil, a little

Recipe 🍳

Soak the frozen skate wings in cold water until they are soft and fully thawed.
In a pot, add enough water to cover the skate wings and mix in a generous amount of cooking wine. Add the skate wings and blanch for exactly 2 minutes.
Remove the blanched skate wings. Wash the pot thoroughly to remove any remaining fishy smell from the pot's surface.
Add water to the cleaned pot and bring the braising liquid to a boil by mixing in red pepper flakes, soy sauce, anchovy sauce, cooking wine, oligosaccharide syrup, minced garlic, and sugar.
Once the seasoning sauce is bubbling vigorously, add the blanched skate wings and thickly sliced radish.
Reduce the heat to medium-low and simmer slowly, frequently basting the skate with the sauce, until the radish is completely tender.
When the radish is tender and fully cooked, add shredded onion, diagonally sliced green onion, Cheongyang chili, and red chili. Simmer for a little longer until the vegetables are wilted.
Finally, drizzle with sesame seeds and sesame oil to your preference, then turn off the heat to finish.

Thaw the skate wings, then lightly blanch them in cooking wine and water for 2 minutes to remove any gamey odor.
Add the blanched skate and radish to a braising liquid made with soy sauce, red pepper flakes, and oligosaccharide syrup, then simmer over medium-low heat until tender.
Once the radish is fully cooked, add onion, green onion, and chili peppers, then simmer. Finish by adding sesame oil and sesame seeds for aroma.

Cooking tips 💡

Frozen skate can have a strong ammonia or gamey smell, so it's essential to briefly blanch it in cooking wine and water before braising to remove these odor components.
Skate meat is soft and cooks quickly, while radish takes longer. Therefore, simmer over low heat for an extended period until the radish is tender and the seasoning has penetrated deeply.
Skate offers tender white meat that flakes easily and soft, chewy cartilage that can be eaten whole, making it enjoyable to consume without discarding any part.