Korean Spicy Fish Stew (Mackerel in Chili-Radish Broth)

Cut 150g daikon into 1cm half-moons, slice 100g zucchini to a similar thickness, and cut 1 stalk green onion on the diagonal.

Keep the 400g fish pieces ready to add without stacking.

Put the daikon and 600ml anchovy stock in a pot and bring it to a strong boil over high heat.

Once bubbling, boil 5 minutes longer, until the daikon edges look slightly translucent.

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

Lower to medium heat and stir until no paste clumps remain and the broth turns deep orange-red.

Lay 400g cleaned mackerel or beltfish into the broth without stacking the pieces.

Leave the lid slightly ajar and simmer over medium heat for 7 minutes, so fishy steam can escape.

Spoon hot broth over the fish two or three times, then add the zucchini and green onion.

Simmer 5 more minutes, keeping the bubbles steady but not violent, until the zucchini softens without falling apart.

Check the thickest fish piece.

It is done when the flesh separates from the bone with light pressure. Adjust the broth with salt only if needed, then serve immediately with rice before the fish breaks apart.