Ingredients

50 grams of carrots, 50 grams of white radish, 3 stalks of celery, 1 piece of soft tofu, 100 grams of Korean kimchi, 300 grams of fresh fish fillets, 3 fish plates, 2000㏄ clove fish stock, 1 teaspoon ginger paste, 1/4 teaspoon chili powder, 1 teaspoon sesame oil, 1 tablespoon soy sauce

Method

1. Wash and drain red and white radish Dry, peel and slice; wash, drain and cut celery into sections; cut soft tofu and kimchi into small pieces and set aside.

2. Take a pot, put all the ingredients for method 1 into the pot, then add fresh fish fillets, fish plates and clove fish stock, and bring to a boil over medium-high heat.

3. Mix all seasonings, pour into the pot of method 2, mix well and season.