Paprika Maeuntang Fish Stew (Hungarian × Korean)

Method

1. Cut the fish into 5 cm pieces. Peel the radish and slice it into 3 cm squares about 3 mm thick; slice the onion, cut the tofu into 1.5 cm thick slabs, the pepper into rings and the spring onions into 4 cm lengths. Mince the garlic and grate the ginger, then stir them in a small bowl with the paprika, gochugaru, gochujang and soup soy sauce to make a paste.

   Add in this stepSweet Hungarian paprika 1 tbspGochugaru (Korean chilli flakes) 1 tbspGochujang 1 tbspGarlic cloves 2Fresh ginger 5 gKorean soup soy sauce (or light soy sauce) 1½ tsp

2. Put the water, radish and onion into a 20 cm pot. Bring to a boil on high heat, then lower to medium heat and simmer for 10 min, until the radish turns translucent at the edges; the radish sweetens the broth.

   Add in this stepWater 900 mlKorean radish or daikon 150 gOnion 1

   high heat→medium heat

3. Stir the paste into the broth until dissolved and simmer on medium heat for 3 min, so the raw edge of the chilli cooks off and the broth turns deep red.

   medium heat

4. Slide in the fish, tofu and pepper rings. Cook on medium-low heat for 8 min without stirring; gently swirl the pot instead so the fish stays in neat pieces. It is done when the fish is opaque through and flakes easily.

   Add in this stepFirm white fish fillet (carp, catfish, cod or pollock) 400 gFirm tofu 150 gHungarian wax pepper (or light green pepper) 1

   medium-low heat

5. Add the spring onions, taste, and season with salt if needed. Serve bubbling hot with plain rice.

   Add in this stepSpring onions 1Salt to taste