Saengseon Gui

Battered Branzino, Mu Radish, Yangnyeom Sauce, Herb Muchim, Chile, and Sesame

Chef Angel Baretto of Anju | Washington, D.C.

Adapted by StarChefs | January 2022

INGREDIENTS:

Yangnyeomjang:
Yield: 12 quarts
4 cups Kikkoman soy sauce
½ cup Kikkoman sesame oil
2 cups white vinegar
1 cup perilla seeds
1 cup crushed sesame seeds
2 cups fish sauce
4 cups sugar
1 cup aromatics
1 quart scallions

Dadaegi:
Yield: 8 cups
1 cup plus 1 tablespoon coarse gochugaru
4 cups gochujang
1 cup minced garlic
1 cup Kikkoman soy sauce
6 tablespoons fish sauce
1 cup Kikkoman mirin
4 tablespoons black pepper
½ cup puréed jalapeño

Braised Radish:
Yield: 1 to 2 servings
2 quarts vegetable stock
1 small mu, peeled and cut into 2-inch rounds

To Assemble and Serve:
2 quarts neutral oil
2 cups tempura flour
One 600-gram branzino fillet
1 teaspoon black pepper
2 teaspoons gochugaru
3 teaspoons salt
1 cup all-purpose flour
1 cup thinly shaved fennel
6 basil leaves
8 mint leaves
1 Fresno chile, cut into thin rings
2 tablespoons Kikkoman sesame oil

METHOD:

For the Yangnyeomjang:
In a large, nonreactive container, mix to combine all ingredients. Let sit 3 hours. Reserve. 

For the Dadaegi:
In a mixing bowl, whisk together all ingredients. Transfer to quart containers and refrigerate.

For the Braised Radish:
Heat oven to 350°F. In a bowl, mix to combine stock and 1 cup Dadaegi. Pour into a 6-inch deep two-thirds pan. Add radish and cover with foil. Braise 15 minutes or until tender. Reserve.

To Assemble and Serve: 
In a pan over medium flame, heat oil. Meanwhile, in a bowl, mix to combine tempura and 4 cups of water. Season branzino with pepper, gochugaru, and 2 teaspoons of salt. Dredge the seasoned branzino in flour then dip it into the tempura batter. Shallow pan-fry branzino for 3 minutes. Flip and fry for another 2 minutes. Transfer Branzino to a paper-towel-lined sizzle plate. In a bowl, mix fennel, basil, mint, Fresno chiles, sesame oil, and remaining salt. Add 1 cup Yangnyeomjang to a serving plate. Arrange 3 pieces Braised Radish and top with fried branzino, followed by the fennel salad. 

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