Spicy Korean Seafood Soup

Ingredients

• 1/2 pound boneless thick-filleted white fish, such as pollack or cod
• 1/2 pound shrimp
• 1 tablespoon sake
• 1 teaspoon sesame oil
• 1-2 tablespoons Korean chili powder
• 1 tablespoon Korean chili paste, gochujang
• 2 crushed garlic cloves
• 1 cup peeled and cubed daikon in 1-inch cubes
• 10 grams dried anchovies
• 4 cups water
• 2 teaspoons soy sauce
• 1/4 block firm tofu, cubed
• 1/2 cup enoki or other kind of mushroom
• 2 cups chopped greens, such as watercress
• Thinly sliced green onion to garnish

Directions

1. Slice the fish on the diagonal into 2 inch strips, cutting across the grain. Put the fish in a bowl with the sake, sesame oil, chili powder, gochujang paste, and garlic, then turn everything together gently so the fish is coated. Set it aside for about 30 minutes.
2. While the fish marinates, bring 4 cups water to a boil and stir in the dried anchovies. Let them boil for 10 minutes, then remove and discard the anchovies.
3. Add the daikon, soy sauce, and tofu to the broth, and let the soup simmer for 5 minutes, until the daikon is partly tender.
4. Stir in the fish, shrimp, and enoki, then simmer for 3 to 5 minutes, depending on the size of the shrimp. Add the watercress and cook for 1 minute more, just until the greens are tender. Finish with green onion and serve right away.