A bowl of this is better than a virtual hot yoga class.
Now back to the broth: Once it’s been simmering for 20 minutes, gently strain out the pieces of fish into a separate bowl, leaving the fish head in the pot. Add your seasoning paste into the simmering broth and gently mix to disperse. Turn your heat to high and boil your broth for 15 more minutes. Remove the broth from from heat and discard of that fish head. Your liquid should now look like a velvety stew. Finally, take the fish you saved earlier and gently submerge them back into the stew.
You can eat it right then, but I will say that it’s so much better the next day, once all of its contents have had time to marinate overnight . So consider making it for your future self. Put a lid on your stew and leave it overnight. The next day, bring it back up to a simmer for a few minutes and serve alongside a bowl of steamed rice. Insider’s tip: Taste the radish prior to heating the soup back up. I love sinking my teeth into the cool, marinated radish straight out of the pot.
Most of the ingredients in the seasoning paste are shelf-stable pantry items that are great building blocks for many Korean dishes. You'll be able to find these ingredients at a local Asian market, which could really benefit from your business right now. Most have a seafood section in the back where you can choose your fish and they will generously clean it for you, so you don’t even have to get your hands dirty.
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