Korean Spicy Fish Stew (Maeuntang) | Asian Inspirations

Ingredients

• 1 whole cod fish (1.2-1.4kg cleaned, cut into cutlets)
• 1 medium Korean radish (halved, sliced thinly)
• 15g large dried anchovies (heads and guts removed)
• 1 leek (or 5-6 stalks of spring onions, sliced diagonally)
• 1 green chilli (sliced)
• 1 red chilli (sliced)
• 7-8 cup water
• Small bunch of Tang-O (garland chrysanthemum)
• Salt to taste
• 2 tbsp doenjang (soy bean paste)
• 2 tbsp gochujang
• ¼ cup Korean hot pepper flakes (add more if you prefer spicier)
• 1 head of garlic (minced)
• 1 tbsp light soy sauce
• 2 tbsp fish sauce
• ½ tsp black pepper
• 3 tbsp mirin