Ingredients
- 1 fresh pollack, cut into 3 inches, washed, drained
- 1/4 radish, quartered then sliced thinly
- 4 pyo go beo seot (shiitake mushroom), halved
- 1 pack paeng ee beoseot (enoki mushroom), cut bottom
- 1/4 bunch crown daisy, halved
- 1 red chili – sliced, 1 green chili – sliced
- 1 green onion – sliced, 1 tablespoon minced garlic
- 1/2 teaspoon soy sauce,
- 10 dried anchovies, salt
Method
Add 8 cups water and anchovies in a pot, bring to a boil, reduce to simmer. Leave for 10 minutes, skim off the impurity, take out anchovies. Season lightly with salt and soy sauce. While the stock is boiling, add radish cook for 2-3 minuted. Minced garlic goes in, then add fish, bring to a boil, let cook for another minute. Add mushrooms, green onion and chillies, let simmer for a minute. Turn off the heat, add crown daisy, serve right away.
