Prepare Fish and Vegetables: Clean and pat dry the white fish. Slice the Korean radish, napa cabbage, onion, zucchini, and hot peppers. Trim enoki mushrooms and slice rehydrated shiitake mushrooms. Slice tofu. Cut green onions. Mince garlic and grate ginger.
Make the Seasoning Paste: In a small bowl, combine gochujang, gochugaru, soy sauce, fish sauce, mirin, minced garlic, grated ginger, and black pepper. Mix well to form a paste.
Start the Stew: In a large pot or shallow casserole dish, arrange the sliced Korean radish at the bottom. Pour in the anchovy broth. Bring to a boil over medium-high heat.
Add Fish and Main Vegetables: Once boiling, add the seasoning paste to the broth and stir to dissolve. Carefully add the fish steaks, napa cabbage, onion, zucchini, and shiitake mushrooms.
Simmer: Reduce heat to medium, cover the pot, and simmer for 15 minutes, allowing the flavors to meld and the fish to cook through.
Add Remaining Ingredients: Uncover and add the tofu, enoki mushrooms, green onions, and hot peppers. If using, add crown daisy now.
Final Simmer and Serve: Continue to simmer for another 5 minutes until the vegetables are tender-crisp and the flavors are fully developed. Taste and adjust seasoning if needed. Serve hot.
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