Ingredients
Veggie Stock
5 grams Ottogi seaweed
3 Shiitake mushrooms Dried
200 grams Korean radish Mu
1 Onion medium
1.5 Liters Water
Fish
1.5 pounds Pollock
Vegetables
200 grams Korean radish
1/2 Onion
8 oz Tofu
150 grams Bean sprouts
200 grams Mushrooms
1 sprig Ssuk-gat Or one bunch of Minari
4 Green onions
2 Green peppers
Seasoning paste
1 Tablespoon Korean soybean paste
1 Tablespoon Korean red pepper flakes
1 Tablespoon Korean red pepper paste
1 Tablespoon Garlic
1 Tablespoon Ginger
1/2 Tablespoon Soy sauce
Other
1 Tablespoon Sesame oil
1 Tablespoon Korean red pepper flakes
1 Liter Water
Instructions
Make the veggie stock
Wash the dried shitake mushrooms and seaweed
To a pot, add the mushrooms, seaweed, one onion, Korean radish, and 1.5 liters of water.
Simmer the stock until it has reduced by 30%
Strain the stock and chop up the mushrooms.
Prepare the fish
Soak the frozen fish in saltwater for 1 hour
Rinse the fish in freshwater and sit aside
Prepare the veggies
Chop up the Korean radish, onion, tofu, green onions, peppers, and mushrooms.
Wash the beansprouts and Ssuk-gat.
Make the Seasoning paste.
Mix all seasoning paste ingredients, including Korean soybean paste, soy sauce, red pepper flakes, red pepper paste, garlic, and ginger.
Cook
On medium heat, toast 1 tablespoon of red pepper flakes in 1 tablespoon of sesame oil.
Add 100 grams of sliced radish, 1/2 medium onion, fish, 1 litter of veggie stock, and 1 liter of water. Bring to a slow boil.
When the pot comes to a boil, add the seasoning mix.
After 10 to 15 minutes, adjust seasoning. Add salt and soy sauce to taste.
Add the tofu, bean sprouts, and mushrooms.
When the radish is tender, add the Ssuk-gat, green onion, and green peppers. The stew is now ready to serve.