We found a beautiful, juicy daikon radish this weekend, and I couldn’t stop thinking about this braised fish dish: https://www.maangchi.com/recipe/eundaegu-jorim
Our modifications: first, we couldn’t find black cod, so we got 1 1/4 lb fresh catfish filet. Second, we reduced the heat a little: (1) one red Korean finger pepper (down from two); and (2) 2 tsp Korean red pepper powder (down from 1 Tbsp) and 1 tsp Kashmiri low heat chili pepper. This recipe was simple, straightforward, and relatively quick. We will make this again. (Feb. 2024)
Cooking Adventures 