Instructions

1. 1

   Cut the hairtail into serving pieces, soak in light salted water for 5 minutes, then rinse to reduce fishy odor.

2. 2

   Layer aged kimchi and radish in a pot, add half the stock, and simmer over medium-low heat for 10 minutes first.

3. 3

   Add gochugaru, minced garlic, and soup soy sauce, then pour in the remaining stock to season the broth.

4. 4

   Place hairtail on top, add onion, cover, and cook over medium heat for 12 minutes.

5. 5

   Uncover, skim foam, taste the broth, and finish seasoning with only a little salt if needed.

6. 6

   Add green onion, simmer 2-3 more minutes, then rest for 5 minutes before serving.

Tips

Nutrition (per serving)