1. Rinse the Yellowtail steaks under cold water and pat them dry with paper towels.
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2. In a mixing bowl, combine Gochujang, Gochugaru, Soy sauce, Mirin, minced Garlic, minced Ginger, Sugar, and Black pepper to create the braising sauce. Stir until well combined.
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3. In a wide, shallow pot, arrange the Korean Radish slices evenly on the bottom.
