For the Yangnyeomjang:
In a large, nonreactive container, mix to combine all ingredients. Let sit for 3 hours. Reserve.
For the Dadaegi:
In a mixing bowl, whisk to combine 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 flour and 4 cups of water. Season branzino with pepper, gochugaru, and 2 teaspoons of salt. Dredge the seasoned branzino in all-purpose 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 chile, 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.
Created by Chef Angel Barreto of Anju, adapted by StarChefs. Featured plate ware from Anfora Crete by Steelite.