Gyeongsang-do Bokguk

Rinse the Pufferfish pieces thoroughly under cold running water and pat dry.

Thinly slice the Korean radish. Prepare the Bean sprouts by rinsing them. Cut the Water dropwort into 5cm lengths. Chop the Scallions. Mince the Garlic and Ginger. Slice the Cheongyang chili pepper.

In a large pot, add 1500g of Water and the sliced Korean radish. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes until the Korean radish is tender.