Frozen Pollack Stew - Simmering Radish with Gochujang for 20 Minutes First Makes the Broth Rich

Steps

1. 1

   Slice the radish 1cm thick and place in a pot, add gochujang and red pepper flakes

2. 2

   Add half a cup of water and mix well, then add 1.3 liters of water and boil for 20 minutes

3. 3

   While boiling, clean the pollack, cut the green onion into large pieces, and slice the cheongyang chili peppers

4. 4

   After 20 minutes of boiling the radish, add the roe and milt, wait 60 seconds, then add the pollack and green onion

5. 5

   Add 1 tbsp minced garlic, 2 tbsp sand lance fish sauce, and 1/3 tbsp fine sea salt and boil for 10 minutes

6. 6

   After 10 minutes the liquid will have reduced. Add 1 cup of water if desired, add 2 tbsp tuna sauce, adjust seasoning with fine sea salt, and boil for 5 more minutes