Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, spicy korean fish stew. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
If you love seafood and spicy stews, I'm sure you'll absolutely love this one, called maeuntang in Korean and spicy fish stew (or soup) in English. It can be made with pretty much any type of fish but most importantly the fish should be fresh! In this recipe and video I use black sea bass, or nongeo in.
Spicy Korean fish stew is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Spicy Korean fish stew is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook spicy korean fish stew using 15 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Spicy Korean fish stew:
- Get 1 lb whole fish(e.g. progie, bass, snapper, Flounder and etc)
- Get 2 cup mung sprouts
- Prepare 1/2 pack firm tofu
- Get 1 bundle mung glass noodle
- Make ready 1 medium onion
- Take 1 cup leek
- Take 2 green onions
- Prepare 2 Tsp korean hot pepper flakes
- Get 2 Tsp soy sauce
- Take 2 Tsp honey or brown rice syrup or sugar
- Make ready 1 Tsp gochujang
- Make ready 1 Tsp garlic paste
- Get 1 tsp ginger paste
- Make ready 1 Tsp white toasted sesame seeds
- Make ready 1 Tsp rice flour + 1/4 cup water to make starchy water
Add spiciness to that party and you'll take shiwonhada to the next level. This is Korean comfort food: a hearty yet delicate fish soup. 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.
Instructions 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.
We load our hearty spicy fish egg stew with garlic, pepper powder and gochujang. At restaurants, it comes out super spicy and super HOT, boiling like crazy Where can you buy pollock roe (Myeongtae Al 명태알)? If you have a decent Korean market nearby, they should have it in the freezer section. 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. To me, the dish that perfectly captures this experience is the spicy fish stew called maeuntang (매운탕).
So that’s going to wrap it up for this exceptional food spicy korean fish stew recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
