Instructions

1. 1

   Cut 300g fish into large pieces, sprinkle lightly with salt, and rest 10 minutes to reduce fishiness.

2. 2

   Slice radish thin, cut tofu and zucchini into bite-size, and diagonally slice green onion and chili.

3. 3

   Boil 800ml water with radish for 5 minutes until radish becomes translucent.

4. 4

   Stir in 1.5 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soup soy sauce, and 1 tbsp garlic.

5. 5

   Add fish and tofu, simmer 10 minutes on medium heat. Do not flip fish--spoon broth over it instead.

6. 6

   Add zucchini, green onion, and chili peppers. Simmer 3 more minutes to finish.

Tips

Nutrition (per serving)