Korean · beginner
Korean Doenjang Butter Braised White Fish With Daikon
Pan-seared white fish fillets gently simmered in a savory Korean soybean paste broth enriched with butter and tender daikon radish slices.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat a wide shallow pan over medium heat and add 1 tablespoon of butter. Place the daikon slices in a single layer and sear for 2 minutes per side until lightly golden.
- 02
Whisk the doenjang, minced garlic, grated ginger, and vegetable broth together in a small bowl until completely smooth.
- 03
Pour the broth mixture over the daikon, bring to a boil, then reduce heat to medium-low, cover, and simmer for 8 minutes until the daikon begins to soften.
- 04
Season the white fish fillets lightly with salt and place them gently on top of the radish slices in the pan.
- 05
Cover the pan and simmer gently for 7 to 8 minutes until the fish is opaque and flakes easily with a fork.
- 06
Swirl in the remaining tablespoon of butter and scatter green onions over top just before serving warm.
A LITTLE KITCHEN KNOW-HOW
Doenjang Emulsification
Whisking fermented soybean paste into broth before adding butter to form a velvety, flavor-rich sauce without separating.
Notes from the kitchen
- Searing the daikon first develops a natural sweetness that balances the salty richness of the soybean paste.
- Ensure the broth stays at a gentle simmer to prevent the fish fillets from breaking apart while cooking.
- Original home-cooking adaptation inspired by Korean; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
