The Best Spicy Fish Stew

Slice 270g of radish into 0.7-0.8cm thickness and place it in the pot.

Slice 1 stalk of green onion and 2 Cheongyang chili peppers.

Use 1/3 of the onion in the middle and prepare 2/3 to be blended in a mixer.

Before washing the water dropwort, soak it in cold water with 1 tbsp of vinegar for 15 minutes, then wash.

Slightly cut the dried chili peppers.

In a mixer, add 2/3 of the onion and the dried chili peppers, pour in 1 cup of water (160ml), and blend.

Pour the blended onion and dried chili seasoning into the pot with the radish.

Mix 4 tbsp red chili powder, 1/2 tbsp doenjang, 2 tbsp minced garlic, 1/2 tbsp minced ginger, 1/3 tbsp hondashi, and 1/3 cup soju to make the sauce.

Add 1200ml of water and the sliced radish to the pot and turn on the heat.

Close the lid and boil for 5 minutes to cook the radish.

Add 5 rockfish and boil without the lid to let the fishy smell escape.

After skimming off any impurities that rise to the top, add the sauce, cover with the lid, and boil for another 5 minutes.

Add the onion, Cheongyang chili peppers, and bean sprouts, cover, and boil for 3 more minutes.

Season with 1.5 tbsp of salt.

Add the clams, green onion, and water dropwort, and finally add 2 pinches of black pepper.

Simmer over medium heat to finish.