Spicy Korean fish stew. Black sea bass, cooking wine, daepa, doenjang, edible chrysanthemum, fish sauce, garlic, gochujang, green chili pepper, green onion, ground black pepper, hot pepper flakes, hot pepper paste, korean radish, large green onion, mirim, red chili pepper, soy sauce, soybean paste, water. My channel is all about cooking, eating, and enjoying Korean cuisine with your family and friends. Cooking wholesome and delicious food and sharing it with loved ones is very important for me, so here you'll find the best of my best recipes.
Spicy Korean fish stew is made in three simple steps: Simmer the fish broth, make a simple seasoning paste, mix them together. Add spiciness to that party and you'll take shiwonhada to the next level. To me, the dish that perfectly captures this experience is the spicy fish stew called. You can have Spicy Korean fish stew using 15 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Spicy Korean fish stew
- You need 1 lb of whole fish(e.g. progie, bass, snapper, Flounder and etc).
- Prepare 2 cup of mung sprouts.
- You need 1/2 pack of firm tofu.
- Prepare 1 bundle of mung glass noodle.
- Prepare 1 of medium onion.
- You need 1 cup of leek.
- It’s 2 of green onions.
- You need 2 Tsp of korean hot pepper flakes.
- It’s 2 Tsp of soy sauce.
- It’s 2 Tsp of honey or brown rice syrup or sugar.
- It’s 1 Tsp of gochujang.
- It’s 1 Tsp of garlic paste.
- Prepare 1 tsp of ginger paste.
- Prepare 1 Tsp of white toasted sesame seeds.
- You need 1 Tsp of rice flour + 1/4 cup water to make starchy water.
One of the classic Korean stew dishes is this spicy fish stew, called maeuntang (매운탕). In Korea, maeuntang is made with all sorts of fish Have you tried this spicy fish stew recipe? Please rate the recipe below and leave a comment! This is Korean comfort food: a hearty yet delicate fish soup.
Spicy Korean fish stew step by step
- Flaky fish such as flounder, porgie, bass, red snapper (yellow tails) or mullet are great good choice for this recipe. Fresh mackerel is also very good but salmon or tuna are not good here. Boil the cleaned fish covered by water for 5 minutes..
- While the fish is boiling, make the paste by mixing hot pepper flakes with soy sauce, garlic ginger paste, gochujang, honey and starchy water. Set aside..
- Discard half of the cooking water (fish stock can be used for other dishes). Add the bean sprouts, cubed firm tofu, sliced onion and mung bean glass noodle. Stir in half amount of the sauce. Bring it to a boil and reduce to simmer and cook for 10~ 15 minutes. Make sure the simmering the liquid is not too much or too little (soak up by the glass noodle). Adjust seasoning with the remainder paste. Top with green onion and toasted sesame seeds. Serve with bread or rice..
Use your fingers and/or a small paring knife to extract any flesh from fish head and the collar. If you are also using a fish rack, you can extract a significant amount of flesh from it by holding one end and strumming your fingers along the bones. If you love seafood and spicy soup, Im sure you will absolutely love this stew, called maeuntang in Korean and spicy fish stew (or soup) in English. Lori: Keeping dried anchovies in her purse. Koreans have an expression, "shiwonhada" (시원하다)—literally, "intensely refreshing and cooling"—that describes Add spiciness to that party and you'll take shiwonhada to the next level.