Korean Rockfish Soup (Whole Rockfish in Spicy Radish Broth)

Clean the whole rockfish by removing scales, innards, and any blood under running water.

Cut it into serving pieces, but keep the bones attached because they are needed to give the broth body and depth.

Slice 200 g daikon into thick, flat pieces so it can sweeten the broth without falling apart.

Cut 200 g tofu into large blocks, then rinse and trim 50 g water parsley for adding at the end.

Put 1200 ml water and the daikon in a pot and bring it to a boil over high heat.

Once boiling, lower to medium heat and cook about 7 minutes, until the radish edges look slightly translucent.

Stir in 2 teaspoons red pepper flakes, 3 minced garlic cloves, and 1 teaspoon soup soy sauce.

Mix well so the seasoning does not clump, then boil for 1 more minute to tint the broth evenly.

Add the rockfish and wait until the soup returns to a gentle boil, then lower the heat to medium-low.

Skim off foam, add the tofu, and simmer about 15 minutes without rough stirring so the fish stays intact.

When the broth looks slightly thick and the rockfish flesh has turned opaque white, add the water parsley.

Warm it for only 30 seconds to keep its fresh aroma, then serve hot and remind diners to watch for small bones.