Maeuntang (Spicy White Fish Radish Stew)

Cut 300 g white fish into large pieces and sprinkle lightly with salt.

Let it stand for 10 minutes, then pat the surface dry so the flesh firms up and the broth stays cleaner.

Slice 100 g radish into thin flat pieces.

Cut half a block of tofu and half a zucchini into bite-size pieces, then slice the green onion and 2 cheongyang chilies on the diagonal.

Put 800 ml water and the radish in a pot and bring it to a boil over high heat.

Lower to medium and simmer about 5 minutes, until the radish edges look translucent.

Add 1.5 tablespoons gochujang, plus 1 tablespoon each gochugaru, soup soy sauce, and minced garlic.

Stir until no paste lumps remain, then simmer 1 minute so the seasoning blooms.

Add the fish and tofu, keeping the heat at medium for 10 minutes.

Do not flip the fish. Spoon hot broth over the top often so it cooks through without breaking apart.

Add the zucchini, green onion, and cheongyang chilies, then simmer 3 more minutes.

Serve as soon as the zucchini keeps its color and the inside of the fish is opaque and white.