Traditional maeuntang, spicy fish soup with water dropwort and radish

Ingredients

• 1200 g whole rockfish, gutted and cut into bone-in chunks, with head
• 1.5 l Korean dried anchovy and kelp broth
• 300 g Korean white radish or daikon
• 1 bunch fresh water dropwort (minari)
• 300 g plain firm tofu
• 1 piece yellow onion
• 1 piece green zucchini
• 2 pieces scallions
• 1 piece fresh Korean green chili
• 1 piece fresh red chili
• 3 tbsp Korean gochugaru chili flakes
• 1 tbsp gochujang fermented chili paste
• 1 tsp doenjang fermented soybean paste
• 2 tbsp Korean soup soy sauce (guk-ganjang)
• 1 tbsp Korean anchovy fish sauce
• 2 tbsp Korean cooking rice wine (mirin or cheongju)
• 5 cloves fresh garlic
• 1 tsp fresh ginger
• 1 pinch ground black pepper

Method

1. Rinse the rockfish pieces thoroughly under a gentle stream of cold water, cleaning the head cavity well to remove any traces of clotted blood, then pat them dry with paper towels.
2. Peel the white radish and cut it into thin rectangles about one and a quarter by one and a half inches across and a quarter-inch thick to ensure even cooking.
3. In a small bowl, assemble the spicy seasoning paste: combine the gochugaru Korean chili flakes, gochujang fermented chili paste, doenjang fermented soybean paste, soup soy sauce, anchovy fish sauce, rice wine, grated garlic, grated ginger, and ground black pepper, then stir until smooth and evenly blended.
4. Arrange the white radish across the bottom of a wide Dutch oven or shallow enameled cast-iron pot, pour in the dried anchovy and kelp broth, and bring to a rolling boil over high heat for eight minutes, until the radish slices turn translucent along the edges.
5. Stir the seasoning paste into the simmering broth with a spoon, dissolving it thoroughly to prevent any lumps.
6. Gently lower the fish pieces, head, and bones into the bubbling broth so they are submerged, then maintain a steady medium boil for seven to eight minutes.
7. Carefully skim off the reddish foam and impurities that rise to the surface using a fine-mesh skimmer to keep the broth clear and clean.
8. Slice the yellow onion into strips, cut the zucchini into thick half-moons, and slice the firm tofu into even slabs.
9. Add the yellow onion, zucchini, and tofu to the pot, tucking them around the fish, then continue to cook at a gentle simmer for six minutes.
10. Slice the scallions diagonally into half-inch pieces and cut the green and red chilies into diagonal rounds.
11. Rinse the water dropwort thoroughly in plenty of cold water, spin dry, cut the stems into two-inch lengths, and discard the fibrous base.
12. Scatter the sliced chilies and scallions over the pot, then mound the fresh water dropwort on top.
13. Cook for just one to two minutes, until the water dropwort is slightly wilted by the steam from the broth but retains its vibrant green color and crisp bite, then remove from the heat and serve immediately right at the table.

Nutrition

Per serving

Energy

589 kcal

Protein

28.58 g

Carbohydrate

58.09 g

Fat

21.98 g

Fibre

11.18 g

Calcium

81.07 mg

Iron

2.06 mg

Magnesium

85.01 mg