Ingredients for Korean Kimchi Stewed Beltfish
| Beltfish 2 pieces | Korean Kimchi 1/2 head |
| White Radish 1/2 | Spring Onion 1 stalk |
| Scallion 4 stalks | Green and Red Chili Peppers 4 pieces |
| Eggs 2 | White Wine 1 tablespoon |
| Soy Sauce 2 tablespoons | Garlic Slices 4 cloves |
Recipe for Korean Kimchi Stewed Beltfish
Step 1
Clean and cut the beltfish, pat dry with kitchen paper and set aside
Step 2
Beat the eggs, add oil to a pan, coat the beltfish in egg and fry until golden brown (if the beltfish is very fresh, skip the frying step), then place it in the pot
Step 3
Layer the bottom of a clay pot with white radish, add spring onion, scallion, garlic slices, and a few chili peppers
Step 4
Place the fried beltfish on top
Step 5
Top with kimchi, pour in kimchi juice, adjust with a bit of soy sauce and a little white wine, bring to a boil and simmer on low heat without covering the pot
Step 6
After stewing for 20 minutes, slowly flip the beltfish at the bottom, then stew for another 10 minutes. Garnish with chopped green and red chili peppers on top.
Step 7
The longer it stews, the tastier it gets. The finished dish is beautiful, with tender beltfish and soft kimchi. Enjoy with rice, it is very delicious!
