Maeuntang

Method

1. 1 Clean the sea bass, cut it into pieces, and toss it with a little salt for 10 minutes to reduce the fishy smell.
2. 2 Simmer the broth with kombu seaweed for 10 minutes, then remove the kombu.
3. 3 Combine gochujang chili paste, chili powder, and garlic in a pot, then add the radish and cook for 10 minutes.
4. 4 Add the fish and cook over medium heat for 12 minutes, stirring gently to prevent the fish from breaking apart.
5. 5 Add the tofu, green peppers, and chrysanthemum greens, cook for another 3 minutes, then sprinkle with chopped scallions.

With an appliance

• Microwave 47 min

  Replace step 2: Stir the kombu in water in a heat-resistant pot at 700 W for 8 minutes, stopping before it boils vigorously, then remove the kombu. Keep steps 3 to 5 the same; the fish continues to cook gently in the pot and should not be stirred to prevent it from breaking apart.