1Tbspguk ganjang(Korean soy sauce for soup – shop)
1Tbspcooking rice wine or sake(shop)
1Tbspgochukaru(Korean chili powder)
Clean the fish. Cut all fins, tail with scissors. And then remove gills (on both sides), take out the innards along with the egg sac (or the sperm sac Iri if male) and set aside. Rinse the fish and cut into 4-5 pieces. Set aside.
Peel radish and cut into thick slices and then into squares. Cut tofu into similar size squares.
Rinse and cut green onions, red chili pepper, minari and ssukgat.
Chop garlic and grate ginger.
In a pot, add pollock pieces and radishes.
Then add 4 cups of rice water.
Add to pot- garlic, ginger, chili powder, cooking sake, doenjang, gochujang, saewoojeot and guk ganjang.
Bring everything to boil and cook on medium high for 10 minutes. Add tofu.
Cook for 5 - 7 minutes until fish is fully cooked.
Garnish with ssukgat and minari. Turn off heat and serve.
Substitute rice water with plain water or anchovy stock. Serve with rice and other Korean side dishes.
Recipe by JinJoo Lee at www.kimchimari.com(c) All content on this site are copyright protected and images are ALL registered at the U.S. Copyright Office. Please do not use my images without my permission. If you’d like to share this recipe on your site, please modify or re-write the recipe and link back to this post as the original source. Thank you.