Whiting fish (or other stew-friendly fish)Whole fish, cleaned (fins, scales, guts removed), including head and bones for best flavor1 lb
Korean radish5-6 oz
Water4 cups
Korean red pepper flakes (gochu-garu)3 tbsp
Fish sauce1 tbsp
Soy sauce1 tbsp
Doenjang (Korean soybean paste)1 tbsp
Garlic4 cloves
Onion½ medium
Daepa (large green onion)½
Chrysanthemum greens (ssukgat)Optional, adds flavor and visual appeal~1-2 cupsest.
Green chili pepper1-2
SaltUsed to clean fish and remove the dark membrane~1/2-1 tspest.
Steps
1
Clean the fish: cut off the fins, remove the intestines, rub with salt to remove the dark membrane, and scale thoroughly.
2
Peel and cut the radish into pieces, add to a pot with 4 cups of water, and simmer over medium-high heat for about 15 minutes until slightly translucent.
3
Make the spicy paste by mixing gochu-garu, fish sauce, soy sauce, doenjang, and minced garlic into a thick paste; set aside.
4
Cut the onion, green onion, and green chili pepper; set aside.
5
Cut the cleaned fish into pieces, add to the radish broth along with the spicy paste, stir gently, cover the pot slightly ajar to prevent boiling over, and cook for about 15 minutes.
6
Add the onion, green onion, and green chili pepper, and continue cooking for about 5 more minutes.
7
Turn off the heat and add the chrysanthemum greens, letting the residual heat blanch them; the stew is now ready.
8
Serve hot, optionally with kimchi or other side dishes.
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