Korean Spicy Pollock Stew

Thaw 900 g frozen pollock completely, then scrape away scales and trim the fins.

Cut it into large chunks and rinse under running water, handling the pieces gently so the flesh does not loosen before cooking.

Slice 250 g Korean radish about 0.5 cm thick, then slice the tofu, green onions, and cheongyang chilies.

Keep the tofu separate for the end so it can warm through without breaking apart in the pot.

Put 1800 ml water and the radish in a pot and bring to a strong boil over high heat for 10 minutes.

When the radish looks translucent, its clean sweetness has formed the base of the broth.

Stir 2 tbsp gochugaru, 2 tbsp soup soy sauce, and 1 tbsp minced garlic into the boiling broth.

Mix until no clumps of chili remain and the clear stock turns into a vivid red seasoned broth.

Add the prepared pollock and simmer over medium-high heat for only 10 minutes, skimming off foam as it rises.

Longer cooking can break the flesh and draw bitter, fishy flavors from the bones into the broth.

Add 250 g tofu, 2 green onions, and 2 cheongyang chilies, then boil for 5 final minutes.

Serve as soon as the tofu has absorbed some red broth and the chili aroma spreads through the pot.