Spicy Red Snapper Guk (도미 매운탕, DoMi MaeUnTang) | Aeri's Kitchen

Steps

1. 1We need about 1½ lb of red snapper. I got this sliced frozen red snapper at our local grocery store. You can also use frozen pollack or cod for this recipe.
2. 2Since it is frozen, I will rinse the pieces once to remove some of the ice on the fish.
3. 3Let’s prepare all the vegetable ingredients first. Cut 2 cups of Korean radish, 1½ cups of zucchini, and 1 cup of an onion into all about ½ inch thick pieces in different shapes. These veggies need to be cut thicker because they need to cook longer than the rest of the veggies.
4. 4Obtain 1 cup worth of crown daisy (optional). Cut 1 cup of green onions into 1 pinch pieces, and slice about 2 Tbsp worth of red hot pepper into thin slices (optional).
5. 5Put the Korean radish in a big pot and pour 5 cups of water over it. Cook it on high.
6. 6Once the water starts to boil, add the fish into the pot. Bring it back to a boil and cook it for about 10 minutes on medium- high.
7. 7Occasionally remove the foam from the surface of the broth. That is a secret tip to have a less fishy tasting soup.
8. 8After 10 minutes, add the zucchini and onion into the pot.
9. 9Now, we will season the soup with only few seasoning ingredients. It is amazing how the fish itself gives so much savory and deep flavor to this soup.
10. 10Add 2 Tbsp of soup soy sauce, 1 generous Tbsp of hot pepper powder, 1Tbsp of minced garlic, and ½ tsp of minced ginger to the soup. Continue to cook it for about 10 more minutes.
11. 11When the soup is almost done cooking, taste it and adjust the saltiness to your tastes with a choice of either 1⁄2 tsp fish sauce, soup soy sauce, or salt if needed.
12. 12After 10 minutes, the radish will be soft and that means it’s done cooking.
13. 13Finally, add the crown daisy, green onions, and hot pepper to the soup. Cook 1 more minute and then turn off the heat.