Maeuntang (Spicy Fish Stew)

Prepare the ingredients. If using a whole fish, make sure it is scaled and cleaned. Cut it into large chunks. Slice the Korean radish into thin squares. Cut tofu, zucchini, and onion into bite-sized pieces.

Make the seasoning paste. In a small bowl, combine 2 tbsp gochujang, 2 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp minced garlic, and 1 tsp minced ginger. Mix well.

In a wide, shallow pot, lay the radish slices on the bottom. This prevents the fish from sticking and adds flavor to the broth.

Pour the anchovy broth over the radish and bring it to a boil. Cook for about 10 minutes until the radish is partially tender.

Stir the seasoning paste into the boiling broth until it dissolves.

Gently add the fish pieces to the pot. If you have seafood like clams or shrimp, add them now. Reduce the heat to a medium simmer.

Add the rest of the vegetables like onion and zucchini, and the tofu. Do not stir too vigorously to avoid breaking the fish.

Simmer for about 15-20 minutes, or until the fish is fully cooked and flaky and the vegetables are tender.

In the last few minutes of cooking, add the crown daisy (ssukgat) or watercress. These greens wilt quickly and add a final burst of fresh, peppery aroma.

Serve the stew boiling hot, directly from the pot, with individual bowls of rice.