Take out a pot or wok. Place the sliced Radish Pieces on the bottom. Then add the sliced Potatoes on top. Next, add-in the Galchi pieces.
We'll add-in only ⅔ of the braising marinade now. Spread it over the fish.
Next add-in the sliced onions, chopped spring onions and chili peppers.
Add in 2 cups of the Anchovy-Kelp broth.
Place the pot or wok on a high heat and bring it up to a boil.
Once it's boiling, reduce the heat to a medium and let it simmer away with a lid. Set a timer for 15 minutes. (Every 5 minutes, give the pot a gentle shake back and forth so that nothing is stick to the bottom)
After 15 minutes, open the lid. Then use a spoon and spread-on the remaining ⅓rd of the spicy braising sauce to the fish pieces.
Set a timer for additional 5 minutes.
After the final 5 minutes, the broth should have thickened up - and the radish will be very soft! Try poking it with a chopstick.
Now, turn off the heat. Plate the fish, alongside some radish and potato piece. Finish off with a drizzle of the leftover braising sauce. Serve with the freshly made hot rice.
When eating, be careful of the bones. We recommend removing the the sides of the fish - as there are many comb-like bones in them. Then there is the center spine that runs through the fish. Most of the white meat is located on top and bottom of it. (This is a great time to train your chopstick skills!)
Bon Appetit ya'll!