Pyeonstorang Eonam-seonsaeng-style Galchi-jorim (Braised Cutlassfish), where radish and potatoes are cooked first to draw out sweetness and umami, then cutlassfish is added and braised. The key is a seasoning sauce made with soy sauce:red pepper flakes:sugar:oyster sauce:vinegar in a 5:4:3:2:1 ratio.
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