Korean Clear Puffer Fish Soup

Check that the 450g cleaned puffer fish is professionally prepared and food-safe, then rinse it briefly under cold water.

Drain it in a sieve carefully so the delicate flesh does not break apart.

Cut the 180g Korean radish into thin 3cm squares, and slice the 4 garlic cloves.

Slice the green onion diagonally into 0.5cm pieces, then cut the water dropwort into 5cm lengths.

Put 1500ml water, the radish, and the garlic in a pot and bring it to a boil over high heat.

Keep it boiling for 10 minutes, until the radish edges look translucent and the broth stays clear.

Add the puffer fish and lower the heat to medium, so the soup simmers gently for about 10 minutes.

Skim off foam as soon as it rises to keep the broth clean instead of cloudy.

Add the green onion and season with 1 teaspoon of salt.

Stir once, then taste the broth and keep the seasoning light, so the sweetness from the radish comes through before the saltiness.

Add the water dropwort at the end and boil for just 1 more minute.

Turn off the heat when the stems soften slightly but stay bright green, then serve immediately before the herb aroma fades.