Ingredients
Method
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 chopup the mushrroms.
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.