Ingredients (Serves 4):

For the Fish & Broth:

• White fish (cod, rockfish, or sea bass): 500–600g (cut with bone)
• Water: 5–6 cups
• Fish head/bones (optional): for rich stock

Main Ingredients:

• Onion: 1 medium (sliced)
• Garlic: 5 cloves (chopped)
• Ginger: 1 tsp (minced)
• Tofu: 200g (cubed)
• Shellfish or squid (optional): 100–150g
• Green beans or long beans: a handful
• Napa cabbage: 1 cup (chopped)
• Zucchini or cucumber: 1/2 (sliced)
• Mushrooms: 1 cup (optional)
• Spring onion: 2 stalks (sliced)

For Seasoning:

• Gochujang (Korean red chili paste): 2 tbsp
• Gochugaru (Korean chili flakes): 1–2 tbsp (to taste)
• Soy sauce: 1 tbsp
• Fish sauce: 1 tbsp
• Sesame oil: 1 tsp
• Salt: to taste

Instructions:

1. Make the Broth:
   1. In a large pot, boil fish head or bone pieces with 5–6 cups water for 15 minutes. Strain and keep the stock.
2. Add Veggies and Sauce:
   1. Add onion, garlic, ginger, vegetables, gochujang, gochugaru, soy sauce, fish sauce, and sesame oil to the stock. Simmer for 10 minutes.
3. Add Fish and Tofu:
   1. Add fish chunks and tofu to the broth. Cook for 8–10 minutes until the fish is fully cooked.
4. Finish:
   1. Add shellfish/squid and spring onions. Simmer 2–3 more minutes and serve hot.

Serving:

Serve hot with steamed white rice and kimchi on the side for an authentic Korean experience.