Mackerel Ratatouille Pasta

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Put water, radish, and daepa in a pot; when it boils, turn off the heat, add the bonito flakes, and after 30 minutes strain through a sieve to make the broth.
2. Cut the zucchini, eggplant, and shiitake mushrooms 5 mm thick. Coarsely chop the dried radish greens.
3. Rinse the mackerel under running water, remove the moisture with paper towels, add cooking oil to a pan preheated to 180 degrees, and grill the mackerel, skin side first, for 10 minutes on both sides.
4. Using the remaining oil in the pan used for the mackerel, stir-fry the dried radish greens, add the whole tomatoes, and crush them with a spatula.
5. Add the broth (500 g), seasoning sauce, grilled mackerel, and the prepared zucchini, eggplant, and shiitake mushrooms and simmer over medium heat.
6. Add the cheongyang chili pepper and tofu noodles and cook for about 2 more minutes, then turn off the heat, put on a plate, and top with basil leaves to finish.