Maeuntang (Korean Spicy Fish Stew) with Whiting Fish

Clean the whiting fish: Using kitchen shears, cut off all the fins and the head. Slit the belly open with a knife and remove all intestines. Rub salt inside the cavity to remove any black film, then rinse thoroughly under cold water. Scrape off the scales with a knife and rinse again.

Peel the Korean radish and cut it into thick, bite-sized wedges (about 5-6 oz).

Place the cut radish in a pot and add 4 cups of water. Bring to a boil over medium-high heat and cook for 15 minutes until the radish is slightly translucent.

While the radish cooks, prepare the seasoning paste: In a small bowl, combine 3 tablespoons of Korean hot pepper flakes, 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, 1 tablespoon of Korean soybean paste, and 4 cloves of minced garlic. Mix well until a sticky paste forms.

Cut the cleaned whiting fish into 2-3 inch pieces.

Slice half of a medium onion, half of a large green onion (or 2-3 regular green onions), and 1-2 spicy green chili peppers.

Once the radish is translucent, add the cut fish pieces and the prepared seasoning paste to the pot. Stir gently to combine.

Cover the pot, leaving the lid slightly ajar to prevent boiling over, and cook for 15 minutes over medium-high heat.

After 15 minutes, add the sliced onion, green onion, and green chili pepper to the stew. Stir gently.

Cover the pot again and cook for another 5 minutes.

Turn off the heat and add the crown daisy (if using) to the pot. Cover with the lid for a few minutes to blanch the greens with the residual heat.

Serve the Maeuntang hot with rice and your favorite Korean side dishes.