Spicy Fish Roe Stew with Tofu and Vegetables

Prepare the ingredients: Slice the daikon radish thinly. Cut the tofu into bite-sized cubes. Chop the green onions into 5 cm lengths. Clean the fish roe carefully under cold water, removing any membranes.

In a small bowl, combine the minced garlic, gochujang, gochugaru, and soy sauce to make the seasoning paste. Set aside.

Pour the anchovy-kelp broth into a pot and add the sliced daikon radish. Bring to a boil over medium-high heat, then reduce heat and simmer for 5-7 minutes until the radish softens.

Add the prepared seasoning paste to the pot and stir well to dissolve. Bring the broth back to a gentle boil.

Gently add the cleaned fish roe and tofu cubes to the simmering broth. Cook for about 8-10 minutes, or until the fish roe is cooked through and firm.

Add the enoki mushrooms and green onions. Continue to simmer for another 2-3 minutes until the mushrooms are tender. Taste and adjust seasoning with salt if needed.

Serve the spicy fish roe stew immediately, hot with a bowl of steamed rice.