Latest Recipes

2 red snappers large (12-14 inches)
1/2 cup radish, thin sliced
2-3 red chilies, cut in a bias
3 green onions, cut in a bias
3-4 crown daisy, cut top part into 3 inches
4-5 parsley, take out leaves and cut into 3 inches
6 tbsp kochujang
1 tbsp soy sauce
2 tbsp kochukaru (korean ground pepper)
3 tbsp minced garlic
3 tbsp salt
6 cups water
1/4 squash, thin sliced (optional)
10 oz bean curds (optional)

Scale and wash the fish,  then vertically cut into several pieces.  Boil water in a pot, add in kochujang, kochukaru and soy sauce.   Add radish, squash, half of chilies, lowerheat to medium; cook for 3-4 minutes.  Add fish and garlic.

Simmer until fish is completely cooked andseason with salt to taste.  Add green onions and parsley. Cook for another 1-2 minute and add crown daisy.  Serve hot with steamed  white rice.

note: You may use other fish like sea bass, yellow corvina, codfish, croakers, pollacks, and even fresh water fish like carp and trout.

jal meokkesseumnida!