Korean Spicy Fish Stew (Maeuntang)

Use professionally cleaned, scaled and gutted fish, cut into roughly 5 cm pieces. Thinly slice radish and peppers/scallion. Put dried anchovies in a stock pouch; avoid washing raw fish under running water.

Mix gochugaru, garlic, doenjang, gochujang, soy sauce, fish sauce, pepper and cooking wine into a paste. It is spicy: plan to add only half at first.

Combine radish, anchovy pouch and 8 cups water in a large pot; simmer covered over medium-high heat around 20 minutes until radish begins to soften.

Add fish and half the seasoning; cover and simmer about 20 minutes. Verify fish is opaque, flakes easily and reaches at least 63°C (145°F).

Remove the anchovy pouch, add scallion and chilies, then taste and add more paste little by little. Simmer another 3–5 minutes; add crown daisy off heat.

Serve hot with rice and provide a bowl for discarded bones. Remove bones carefully before eating.