Spicy Korean Fish Stew

Course

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Sea Food

10 min

20 minutes

30 minutes

4 people

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Ingredients:

1 whole fish, such as cod, filleted with the head separated but reserved 8 ounces Korean radish, or Chinese white radish, peeled and cut into 1-inch pieces
2 cloves garlic, crushed and chopped 1 red chile pepper, cut on the bias
1 green chile pepper, cut on the bias 1 sweet onion, sliced into strips
3 teaspoons kochukaru, Korean crushed red chile pepper powder 3 tablespoons gochujang, Korean chile pepper paste
1 tablespoon soy sauce 2 scallions, sliced into 1-inch pieces 1/2 block firm tofu, cubed
4 ounces edible chrysanthemum leaves, crown daisy, ssukgat 1/2 medium zucchini, sliced
4 ounces edible chrysanthemum leaves, crown daisy, ssukgat 1/2 medium zucchini, sliced

Cut the fish into several pieces. Bring 3 to 4 cups water (depending on the size of your fish) and the fish head to a boil.
Add radish, garlic, gochujang, kochukaru, and sliced chiles and continue to cook over medium heat for 5 to 6 minutes. Don't stir too much, as you want the broth to be relatively clear.
Remove the fish head and add the fish meat into the pot. Simmer until fish is tender, about 3 to 4 minutes.
Add tofu, edible chrysanthemum (crown daisy) and simmer for 2 to 3 minutes more. Do not stir anymore.