**Korean Spicy Fish Stew (Mae Un Tang)** This is Korean comfort food: a hearty yet delicate fish soup.

Ingredients

• 1 large fish head (about 1 1/2 pounds)
• 1 fish rack (optional; see headnote)
• 8 cups water
• 1/2 block (7 ounces) firm tofu
• 8 ounces daikon radish, peeled and cut into 1-inch pieces that are 1/8-inch thick
• 1/2 zucchini, halved lengthwise, then cut into 1/4-inch slices
• 1 small red chili pepper, seeded if desired, then cut thinly on the bias
• 1 small green chili pepper, seeded if desired, then cut thinly on the bias
• 1 sweet onion, cut into strips
• 2 scallions, cut into 1-inch pieces
• 2 cloves garlic, crushed and chopped
• 1 tablespoon regular or low-sodium soy sauce
• 1 tablespoon gochugaru (Korean crushed red chili pepper powder)
• 3 tablespoons gochujang (Korean chili pepper paste)
• 4 ounces edible chrysanthemum leaves (optional)
• Kosher or sea salt
• Freshly ground black pepper
• 3 tablespoons chopped fresh cilantro, for garnish

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Directions

1. Rinse the fish head and pat it dry.

2. Use your fingers and/or a small paring knife to extract any flesh from fish head

   and the collar. If you are also using a fish rack, you can extract a significant

   amount of flesh from it by holding one end and strumming your fingers along the bones.

   Reserve all of the flesh in a bowl.

3. Place the picked-over fish head and rack in a stockpot, then add the water.

   Bring to a boil over medium-high heat; cook for 10 minutes, turning the head over

   once during that time. (If you like, you can use a spoon to remove the fish cheeks

   about halfway through cooking. Add them to the flesh reserved from the head and collar.)

4. Meanwhile, wrap the tofu in paper towels and use a heavy plate to weight it

   (to help extract any liquid).

5. Strain the cooking liquid through a fine-mesh strainer into a separate pot; discard

   the bones. Bring to a boil over medium-high heat, then add the radish, zucchini,

   chili peppers, sweet onion, scallions, garlic, soy sauce, gochukaru and gojuchang;

   reduce the heat to medium and cook for 6 or 7 minutes, until the vegetables are tender.

6. Reduce the heat to medium-low. Stir in the reserved fish flesh; cook for about 2

   minutes or until it is tender and opaque.

7. Unwrap the tofu and cut it into large cubes. Add them and the edible chrysanthemum,

   if using, to the pot; cook for 2 to 3 minutes without stirring.

8. Season lightly with salt and pepper. Divide among individual bowls. Garnish each

   portion with the cilantro. Serve hot.

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This Recipe Is Published ---->>> Here

bon appetit