Beautiful soup of the eeeeeevening

After many months of resistance I finally caved and bought a second kind of Korean bean paste. The seasoned soybean paste, or Sagyegeol Ssamjang, comes in a green container, is the secret to delicious bi bim bop and mapo tofu, and has been a staple in our kitchen for over a year. The hot pepper soybean paste comes in a red container and looked intimidatingly spicy—until now!

After consulting the internet I came up with the following recipe for spicy fish soup:

  1. Boil water. Put fish is water.
  2. Take fish out of water, add bean paste.
  3. Optionally: add ginger, garlic, soy sauce, sherry, hot pepper flakes, tofu, veggies of your choice.
  4. Take fish off bones, put fish meat back in soup.
  5. Sprinkle green onions on top.

Make sure your bed is nearby and made up so you can collapse moments after finishing your soup.