Clear Korean Hairtail Fish and Radish Soup (Galchiguk, 2 Servings)

Use fish pieces cleaned of guts and scales by the fishmonger. Check package condition and odor; thaw frozen fish in the refrigerator. Keep fish cutting tools separate from those for vegetables.

Cut radish into roughly 5 mm slices, tear mushrooms and diagonally slice green onion and optional chili.

Bring 800 ml prepared stock and radish to a boil. Reduce to medium heat and cook until the radish turns slightly translucent and can be pierced with chopsticks.

Add fish, mushrooms and garlic. When the broth returns to a boil, simmer until the fish is cooked through, skimming surface foam. Check the thickest fish piece reaches at least 63°C with a food thermometer.

Add green onion and optional chili and simmer briefly. If using, add 1 tsp tuna sauce; taste before adding a little salt only if needed.

Turn off heat and serve hot. Hairtail contains many long fine bones; remove all bones before serving to children. Refrigerate leftovers promptly.