Hello everybody, welcome to our recipe page. Today I’m gonna show you how to make a distinctive dish, Spicy Korean fish stew. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Spicy Korean fish stew Recipe. 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. One of the classic Korean stew dishes is this spicy fish stew, called maeuntang (매운탕).
You can cook Spicy Korean fish stew using 15 ingredients and 3 steps. Here is how you cook it.
Ingredients of Spicy Korean fish stew
- Make ready 1 lb of whole fish(e.g. progie, bass, snapper, Flounder and etc).
- You need 2 cup of mung sprouts.
- Make ready 1/2 pack of firm tofu.
- Prepare 1 bundle of mung glass noodle.
- Make ready 1 of medium onion.
- Make ready 1 cup of leek.
- Prepare 2 of green onions.
- You need 2 Tsp of korean hot pepper flakes.
- You need 2 Tsp of soy sauce.
- It’s 2 Tsp of honey or brown rice syrup or sugar.
- Prepare 1 Tsp of gochujang.
- Prepare 1 Tsp of garlic paste.
- Take 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.
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.
Spicy Korean fish stew instructions
- 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..
To me, the dish that perfectly captures this experience is the spicy fish stew called.Maeun-tang (매운탕) or spicy fish stew is a hot spicy Korean cuisine fish soup boiled with gochujang (Korean red chili pepper paste), '고춧가루'(chili powder), and various vegetables.This is Korean comfort food: a hearty yet delicate fish soup.
When contemplating what way I should prepare seafood my mind always leaps to memories of Korean food—bubbling jjigae impossible to consume without So in a fit of nostalgia—and the demands of a deprived palate—I decided to tackle making maeuntang (spicy fish stew) over the weekend.Maeun Tang is another Korean dish widely enjoyed by many Koreans.Maeun Tang is made primarily from fish (usually halibut, but any white flesh fish is Serve it with some rice and other side dishes and enjoy.Korean soups and stews are some of my favorite dishes to eat.Korean red pepper paste (gochujang) - This is a spicy, savory, fermented product that should ideally only Fish sauce - I'm sure most of you know this ingredient very well.
