Spicy Korean Fish Stew

Ingredients

• 1 whole fish/ daegu (filleted with the head separated but reserve)
• 8 ounces Korean or Chinese white radish (peeled and cut into 1-inch pieces)
• 2 garlic cloves (crushed and chopped)
• 1 red chili pepper (cut on the bias)
• 1 green chili pepper (cut on the bias)
• 1 sweet onion (sliced into strips)
• 3 teaspoons kochukaru (Korean crushed red chili pepper powder)
• 3 tablespoons gochujang (Korean chili pepper paste)
• 1 tablespoon soy sauce
• 2 scallions (sliced into 1-inch pieces)
• 1/2 block firm tofu (cubed)
• 4 ounces edible chrysanthemum leaves (crown daisy, ssukgat )
• 1/2 medium zucchini (sliced)
• Salt (to taste)
• Black pepper (to taste)

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