Anchovy stock is the Korean counterpart to Japanese dashi. Here, it acts as the base for a powerfully flavorful seafood soup. White fish, shrimp, tofu, and mushrooms add even more texture to the already-rich red broth. The tingling spice of Korean chili powder and chili paste make this soup ideal for warming up in cold weather, or sweating through the heat of summer.
- 1/2 pound boneless thick-filleted white fish, such as pollack or cod
- 1/2 pound shrimp
- 1 tablespoon sake
- 1 teaspoon sesame oil
- 1-2 tablespoons Korean chili powder
- 1 tablespoon Korean chili paste (gochujang)
- 2 crushed garlic cloves
- 1 cup peeled and cubed daikon in 1-inch cubes
- 10 grams (about 1/3 cup) dried anchovies
- 4 cups water
- 2 teaspoons soy sauce
- 1/4 block firm tofu, cubed
- 1/2 cup enoki or other kind of mushroom
- 2 cups chopped greens, such as watercress
- Thinly sliced green onion to garnish
Cut fish into 2 inch strips diagonally across grain. Place fish in bowl with sake, sesame oil, chili powder, gochujang paste, and garlic. Toss gently. Leave standing for about 30 minutes.
In the meantime, bring 4 cups water to boil and add dried anchovies. Boil for 10 minutes, then discard anchovies. Add daikon, soy sauce, and tofu and simmer for 5 minutes until daikon is halfway cooked.
Add fish, shrimp, and enoki and simmer for 3 to 5 minutes depending on size of shrimp. Add watercress and simmer for 1 minute longer until watercress is just cooked through. Garnish with green onion. Serve immediately.