Kim Dae-seok's Spicy Rockfish Stew

• 5 cleaned rockfish
• 1 piece radish (270g)
• 1 green onion
• 2 chili peppers
• 1/2 onion
• 1 handful Minari (80g)
• 3 soaked dried chilies
• 1 cup water (160ml, used for soaking chilies)
• 1 handful mung bean sprouts (about 80g)
• 4 tablespoons chili powder
• 1/2 tablespoon doenjang
• 2 tablespoons minced garlic
• 1/2 tablespoon minced ginger
• 1/3 tablespoon kochujang
• 1/4 cup soju
• 1 handful clams
• 1200ml water (for boiling)
• 2 tablespoons salt
• 2 pinches black pepper

Recipe 🍳

Cooking tips 💡

• Using a strained broth made from blended dried chilies and onions ensures a clear, crisp texture without cloudiness or thickness, delivering a sharp, clean umami flavor.
• Avoid adding soy sauce or anchovy fish sauce to the spicy soup, as they can make the broth overly thick and heavy—always season with salt alone for a light, refreshing taste.
• After adding the fish, keep the lid off for the first 1–2 minutes of boiling to allow fishy odors to evaporate completely, ensuring a clean, fresh result.

Recommended for 🙋

• ⭐Those who want to make a premium spicy soup with no fishy odor and a clear, refreshing taste.
• ⭐People who prefer a clean, restaurant-style broth without the heavy base of gochujang or soy sauce.
• ⭐Anyone looking to learn how to enhance the natural freshness and umami of fish through smart seasoning.