Maeun Tang Spicy Korean Fish Stew

Prepare the fish: Clean and pat dry the white fish fillets. Cut them into 2-3 inch pieces.

Prepare vegetables: Slice the Korean radish thinly. Cut tofu into cubes. Chop green onions and mince garlic and ginger. Optionally, slice a green chili and prepare 50g enoki mushrooms for garnish.

Make the seasoning paste: In a small bowl, combine gochujang, gochugaru, minced garlic, minced ginger, and soy sauce. Mix well.

Build the stew: In a pot, arrange the sliced radish at the bottom. Pour in the anchovy broth. Bring to a boil over medium-high heat.

Add ingredients: Once boiling, add the seasoning paste and stir to dissolve. Add the fish pieces and tofu. Reduce heat to medium and simmer for 10-12 minutes, or until the fish is cooked through.

Finish and serve: Stir in the green onions, sliced green chili (if using), and enoki mushrooms (if using) during the last 2-3 minutes of cooking. Season with salt and black pepper to taste. Serve hot with rice.