Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spicy korean fish stew. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Spicy Korean fish stew is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Spicy Korean fish stew is something which I have loved my whole life. They’re fine and they look fantastic.
The classic Korean fish stew is traditionally known as maeun-tang, which means "spicy" and "soup" or "stew" in the Korean language. The stew is a little bit spicy, a little sweet, and has dozens of variations. Any number of types of fish can be used, including cod, red snapper, halibut, yellow croaker, corvina, sea bass or pollack. To me, the dish that perfectly captures this experience is the spicy fish stew called maeuntang (매운탕).
To get started with this particular recipe, we have to prepare a few ingredients. You can cook spicy korean fish stew using 15 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Spicy Korean fish stew:
- Make ready 1 lb whole fish(e.g. progie, bass, snapper, Flounder and etc)
- Get 2 cup mung sprouts
- Get 1/2 pack firm tofu
- Prepare 1 bundle mung glass noodle
- Get 1 medium onion
- Make ready 1 cup leek
- Prepare 2 green onions
- Get 2 Tsp korean hot pepper flakes
- Get 2 Tsp soy sauce
- Make ready 2 Tsp honey or brown rice syrup or sugar
- Take 1 Tsp gochujang
- Prepare 1 Tsp garlic paste
- Make ready 1 tsp ginger paste
- Prepare 1 Tsp white toasted sesame seeds
- Make ready 1 Tsp rice flour + 1/4 cup water to make starchy water
And it's typically brought to the table simmering in a wide, shallow pot. Usually, in a Korean restaurant, the spicy fish stew will be labeled maeuntang (매운탕). Maeuntang is made with cod, but the soup can be made with any fish. Since our version is made with pollock, it is called Dongtae Jjigae / 동태찌개.
Steps to make Spicy Korean fish stew:
- 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.
Maeuntang is made with cod, but the soup can be made with any fish. Since our version is made with pollock, it is called Dongtae Jjigae / 동태찌개. Common seasoning ingredients are salted shrimp and anchovy sauce. Cut tofu and squash into bite size squares, and wash the mung bean sprouts. Mix all sauce ingredients together in a bowl.
So that is going to wrap it up for this exceptional food spicy korean fish stew recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
