Korean Frozen Pollack Stew

Partially thaw the 500 g pollock only until the bones can be cut, then cut it into 5 cm pieces.

Remove the black membrane and blot the surface dry so the flesh is less likely to break.

Slice 200g of radish into 3cm squares with 0.5cm thickness.

Cut one block of tofu into 1cm slices and slice the zucchini into bite-sized half-moons of 0.8cm to ensure they all cook at an even rate.

Pour 1.2L of water and the radish into a large pot and boil over high heat.

Cook for about 5 minutes until the radish edges turn translucent and the broth releases its natural sweetness.

Stir in 2 tbsp gochugaru, 1 tbsp doenjang, 1 tbsp soup soy sauce, and 1.5 tbsp minced garlic.

The doenjang is crucial for neutralizing any fishy odors and creating a deep, savory foundation for the spicy broth.

Add the pollack and tofu, then simmer for 10 minutes over medium heat.

To prevent the delicate fish from breaking apart, do not flip the pieces: instead, repeatedly spoon the hot broth over the fish.

Add the zucchini, two sliced green onions, and three chopped chilies.

Simmer for a final 5 minutes until the zucchini is soft and the spicy vegetable aromas have fully infused the broth before serving hot.