Gomchi-guk (Eelpout Fish Radish Soup)

Clean 600 g eelpout by removing the entrails, then cut it into 4-5 cm sections.

Rinse only the surface slime under running water, handling the pieces gently so the very soft flesh does not tear before cooking.

Cut 220 g Korean radish into thin square slices about 0.5 cm thick, and slice 1/2 green onion on the diagonal.

Keep 1 tsp minced garlic measured and ready so the soup can continue without overcooking the fish.

Put 1.5 L water and the radish in a pot, then bring it to a steady medium boil for about 10 minutes.

The base is ready when the radish edges turn translucent and the broth tastes lightly sweet.

Add the eelpout, 1 tbsp rice wine, and 1 tsp minced garlic, keeping the heat at medium.

When the soup returns to a boil, skim only the foam from the surface and do not stir the pot.

Simmer for about 8 minutes more, gently shaking the pot instead of stirring so heat moves evenly through the pieces.

The fish is cooked when the flesh turns opaque and the broth becomes slightly silky from the gelatin.

Season with 0.7 tsp salt, then add the sliced green onion.

Let the soup boil gently for just 1 minute so the onion stays fresh, then serve it very hot while the broth is still lightly bubbling.