1poundcod fish (daegu, 대구)preferably steak cuts, but fillets are okay too
3-4little neck clams or shrimp
1piecedasima (dried kelp, kombu), about 3-inch square
1or 2 scallions
1red or green chili pepper
a handful of watercress, crown daisy leaves (ssukgat) or minari.
salt and pepper(a little bit of saeujeot (salted shrimp or fish sauce is great as an additional seasoning.)
Clean the fish and clams (or shrimp).
Clean the vegetables. Cut the radish into thin bite sizes. Roughly slice the scallions and chili pepper. Cut the tofu into 1/2-inch thick bite size pieces.
Add 4 cups of water (or anchovy broth) to a medium size pot along with the radish and dasima (dried kelp). Bring it to a boil over high heat. Cook until the radish turns soft, about 5 minutes. Remove the dried kelp. Season with salt and pepper to taste.
Drop in the fish, clams and tofu. Add the garlic. When it comes to a boil again, reduce the heat to medium high. Cook until the clams are open and the fish is almost cooked through, 4 to 5 minutes. (Do not overcook. The fish will continue to cook in the boiling hot broth while being served and eaten.) Adjust the seasoning if needed.
Add the enoki mushrooms, if using, scallions, and chili pepper. Continue to boil for a minute, and add the watercress or crown daisy leaves. Turn the heat off. Serve piping hot.