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Korean spicy fish stew is made with fresh fish. A variety of sauces in the seasoning mix creates the perfect balance for this dish. ------------------------------------------------------------------------------------------------------------------------------------------------------ Ingredients 200g white radish or daikon 5cm x 5cm dried kelp, kombu 1 rockfish 1/2 zucchini 1/4 onion 1 cup clams 1 stalk green onion 1 green chili 1 red chili Seasoning Mix 2 tablespoons gochutgaru or Korean chili flakes 2 tablespoons light soy sauce or soup soy sauce 1 teaspoon fish sauce 1 tablespoon mirin 1 tablespoon minced garlic 1 tablespoon doenjang (Korean soybean paste) 1 teaspoon kosher salt 2 tablespoons radish and kelp broth Instructions 1. Cut the radish into big pieces. 2. In a large, shallow pot filled with water, add the radish and the dried kelp Heat the pot over medium heat and bring it to a boil. 3. Lower the heat when it gets to a boil and cook it for additional 10 minutes. Take out the kelp from the broth and continue simmering in a low heat. 4. Slice the zucchini, and onion Chop the chilies. 5. In a bowl, combine Korean chili flakes, light soy sauce, fish sauce, mirin, minced garlic, Korean soybean paste, and salt.. Add two tablespoons of broth to the seasoning mix and mix thoroughly. Set the seasoning mix aside for 20 minutes. 6. Prepare cleaned rockfish. Cut off the fins and trim the tail. Cut the fish into big pieces. Rinse it in cold water. 7. Higher the heat to a medium heat and add the fish pieces, zucchini, and onion Bring it to a boil. Skim off the impurities from the broth. 8. Add the seasoning mix to the stew. Add a cup of clams and cook until the clams open. Place the chilies, and green onion and boil it for an additional 2 to 3 minutes. Turn off the heat and add SSukgat, Korean herb on the stew. Serve the stew hot with a bowl of cooked rice. More information WebSite : www.ongofood.com Instagram : www.instagram.com/ongofoodkorea #spicystew #fishstew #spicyfood #Koreanspicyfood