Bokguk

Method

1. 1 Only use pufferfish that has been properly prepared and had all the poisonous internal organs completely removed by certified personnel; do not attempt to prepare them at home.
2. 2 Simmer the radish with kombu to make a clear broth, then remove the kombu.
3. 3 Add the chopped pufferfish, and carefully skim off the foam to make the broth clear.
4. 4 Cook for 10 minutes, then season with salt and minced garlic. This soup is seasoned very lightly to preserve the sweetness of the fish.
5. 5 Add the bean sprouts and mugwort leaves just before turning off the heat, then sprinkle with chopped scallions.

With an appliance

• Microwave 42 min

  Replace step 2: rotate the radish and kombu in water in a heat-resistant pot at 700 W for 9 minutes, stopping before boiling, then remove the kombu. Keep step 1 the same: only use pufferfish that has been pre-processed by a certified person; the fish is still cooked with the lid open in steps 3 and 4.