Spicy Korean Fish Stew (Maeuntang)

Steps

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1. 1
   Prepare cleaned, scaled, gutted, and cut fish (about 2.5 lbs). If possible, ask your fishmonger to handle this preparation.
   ▶ ≈0:29
2. 2
   Cut Korean radish into thin strips and place in the pot.
   ▶ ≈2:39
3. 3
   Remove heads and guts from large dried anchovies and place them in a pouch or cheesecloth. You can use a cheese cloth if you don't have a pouch.
   ▶ ≈3:32
4. 4
   Add 8 cups of water and the pouch of dried anchovies to the pot. Cover and bring to a boil over medium-high heat. Simmer for about 20 minutes until the radish becomes slightly translucent and softens.
   ▶ ≈4:20
5. 5
   Make the seasoning paste by combining 1/2 cup Korean hot pepper flakes, 10 minced garlic cloves, 2 tbsp fermented bean paste, 1 tbsp gochujang, 1 tbsp soy sauce, 2 tbsp fish sauce, 1/2 tsp ground black pepper, and 3 tbsp mirin. Mix until smooth.
   ▶ ≈5:02
6. 6
   Add the fish pieces to the boiling broth along with half of the seasoning paste. Cover and continue boiling over medium-high heat.
   ▶ ≈7:30
7. 7
   Remove the pouch of dried anchovies. Add the large Korean green onions and green chili peppers to the pot. Continue cooking for 3 more minutes.
   ▶ ≈10:59
8. 8
   Taste the broth. If needed, add more seasoning paste. Finally, add the chrysanthemum greens and red chili pepper.
   ▶ ≈11:45
9. 9
   Ladle the stew into bowls and serve with rice and side dishes. Use a small ladle to serve and have a bone-collecting bowl ready.
   ▶ ≈12:56