Korean Mild Puffer Fish Stew
This clear-broth stew features puffer fish fillet simmered with Korean radish, bean sprouts, and water dropwort. The fish yields a firm, delicate bite, while the radish slowly releases its sweetness into the soup soy sauce-seasoned broth. Finished with fragrant water dropwort and green onion, it is a light yet restorative dish traditionally enjoyed as a hangover remedy.
Adjust Servings
Instructions
- 1
Use properly cleaned puffer fillet and slice radish thinly.
- 2
Boil radish in water for 10 minutes to form base broth.
- 3
Add puffer fish and garlic; simmer gently for 8 minutes.
- 4
Add bean sprouts and cook 4 more minutes.
- 5
Season with soup soy sauce, then add water dropwort and green onion.
- 6
Cook 2 more minutes to preserve fresh aroma.
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