This meal was amazingly flavorful and super easy to make.
Make the cucumber kimchi the day before:
Cut a cucumber into bite sized sticks and place in a bowl with a couple teaspoons of sea salt. Set aside for about 20 minutes.
In a large Ziplock bag; 3 chopped cloves of garlic, half a finely diced onion, 2 teaspoons of red pepper flakes, a teaspoon of vinegar, a teaspoon of white sugar and 2 teaspoons of toasted sesame seeds.
Pat down the cucumbers with a paper towel and remove as much salt as you can, then throw them in the Ziplock bag and place in the fridge over night.
Braised fish and radishes (if you haven’t tried braised radishes yet, please do so immediately)
In a large pot, sautée a with a little bit of oil 1 large diced onion, 4 cloves of garlic, 6 small radishes cut in half, 2 large pieces of ginger and 2 diced hot green peppers. Add large pieces of whitefish with ½ cup soy sauce, ¼ cup hot pepper flakes, 2 tablespoons of white sugar and 1 teaspoon of paprika. Simmer for 20-30 minutes or until the radishes are tender.
Serve with white rice, an omelet, fresh radishes, green onions, etc. Korean meals usually consist of one main plate, rice and several side dishes.