Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, spicy korean fish stew. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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. The classic Korean fish stew is traditionally known as maeun-tang, which means "spicy" and "soup" or "stew" in the Korean language. In certain seafood restaurants in Korea and in some Korean restaurants abroad, you can choose your fish while it's still swimming.
Spicy Korean fish stew is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Spicy Korean fish stew is something that I’ve loved my whole life. They’re nice and they look wonderful.
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 cook that.
The ingredients needed to make Spicy Korean fish stew:
- Take 1 lb whole fish(e.g. progie, bass, snapper, Flounder and etc)
- Prepare 2 cup mung sprouts
- Get 1/2 pack firm tofu
- Make ready 1 bundle mung glass noodle
- Prepare 1 medium onion
- Make ready 1 cup leek
- Prepare 2 green onions
- Make ready 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
- Get 1 tsp ginger paste
- Prepare 1 Tsp white toasted sesame seeds
- Take 1 Tsp rice flour + 1/4 cup water to make starchy water
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. Use the illustrations and pronunciations below to get started. 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.
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.
Lori: Keeping dried anchovies in her purse. Fish stew is a generic name for a stew with a base or food ingredients of fish or seafood. Types of fish stew from around the world include: Asam Pedas (Indonesian) and (Malaysian). Bouillabaisse (Provençal fish stew originating from Marseille, France). Bourride (another fish stew from Provence).
So that is going to wrap it up with this special food spicy korean fish stew recipe. Thanks so much for your time. I am 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 in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
