Instructions

1. 1

   Trim fins, cut pollock into 2-3 pieces each, and quickly rinse in cold water.

2. 2

   Spread radish on the pot bottom, add rice-rinse water, and boil 8 minutes to draw sweetness.

3. 3

   Dissolve gochujang, gochugaru, and minced garlic into the broth, then add onion.

4. 4

   Add pollock and simmer 12 minutes over medium heat, spooning broth over the fish 2-3 times.

5. 5

   Add Cheongyang chili and cook 5 more minutes for heat.

6. 6

   Add green onion, simmer 1 minute, then turn off the heat and serve immediately.

Tips

Nutrition (per serving)