2piecesof cod fish (or black cod) steaks or fillets
6ouncesmu (무), Korean white radishcut into about 1/2-inch thick large chunks
2plump garlic clovesthinly sliced
2thinly sliced ginger pieces (about 1 inch round)
1/2small onionsliced (1/4-inch thick)
2small green and/or red chili peppers (or 1 large)or jalapenos, thinly sliced
1scallions (2 if thin)cut into 2-inch lengths
3tablespoonsrice wine (or mirin)
2teaspoonsgochujang (Korean red chili pepper paste)
1teaspoongochugaru (Korean red chili pepper flakes)optional
2tablespoonssugar (or less to taste)
1.5cups anchovy broth (or water)
Clean the fish. Prepare the vegetables.
In a pan, add the radish, garlic, ginger, and sauce. Boil over medium high heat until the braising liquid is slightly thickened and the radish becomes soft, about 10 minutes. Add the onion and chili peppers and boil for another 3- 4 minutes.
Add the fish, and boil for 4-5 minutes, depending on the thickness of the fish. Carefully flip them over, and boil for another 4-5 minutes, repeatedly spooning the sauce over the fish. Serve with a bowl of rice.