This soup is prepared by bringing puffer fish bones, water parsley, and bean sprouts to a boil. Puffer fish is best from October to early March as it puts on fat and becomes less toxic at that time.
Ingredients (serve 4)
2 lb (1kg) puffer fish, 7 oz (200g) white radish, 3 oz (90g) bean sprout, 4 oz (120g) firm dubu, 4 oz (120g) Napa cabbage, 2 green chili pepper (1 oz, 30g), 1 red chili pepper (½ oz, 15g), 1 large green onions (1 oz, 30g), 3 oz (90g) Korean watercress, 2 oz (60g) paengi (enoki) mushroom
Kelp broth 2 sheets kelp 4×4-inch (10×10-cm), 6 cups water (1.5L), 3 tablespoons soy sauce for soup, 1 tablespoon minced garlic, 2 tablespoons rice wine, salt as needed
Cho-ganjang (Soy sauce with vinegar) 2 tablespoons soy sauce, 2 tablespoons water, 2 tablespoons white vinegar, 1 teaspoon sugar, ½ tablespoon horseradish (wasabi paste)
1. Cut the fish in 2-inch (5-cm) long steaks and wash.
2. Soak the kelp in cold water for 10 minutes. In a large pot, pour 6 cups of water and add the kelp, soy sauce for soup, minced garlic and rice wine. Bring to a boil for 10 minutes over high heat.
3. Cut the radish and dubu into 1x1x½-inch (3x2x1-cm) rectangle pieces.
4. Remove head and tail of the bean sprouts and wash.
5. Cut the cabbage in 1½-inch (4-cm) wide strips and cut the watercress in 1½-inch (4-cm) long pieces.
6. Wash the chili pepper and green onion then slice them diagonally. Cut off the bottom of mushrooms.
7. In a medium bowl, combine all the ingredients of cho-ganjang and mix well.
1. In a large pot, spread the radish and bean sprouts. Place the fish over them and add broth, then bring to a boil over medium heat. Boil until radish is cooked.
2. Add cabbage and dubu and continue boiling until cabbage is cooked.
3. Add the mushrooms, watercress, chili pepper and green onion and cook for 5 minutes more. Serve with cho-ganjang.