Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, spicy korean fish stew. It is one of my favorites. For mine, I will 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 well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Spicy Korean fish stew is something that I have loved my entire life.
To get started with this recipe, we have to first 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:
- Prepare 1 lb whole fish(e.g. progie, bass, snapper, Flounder and etc)
- Get 2 cup mung sprouts
- Prepare 1/2 pack firm tofu
- Take 1 bundle mung glass noodle
- Get 1 medium onion
- Make ready 1 cup leek
- Prepare 2 green onions
- Prepare 2 Tsp korean hot pepper flakes
- Prepare 2 Tsp soy sauce
- Prepare 2 Tsp honey or brown rice syrup or sugar
- Make ready 1 Tsp gochujang
- Take 1 Tsp garlic paste
- Prepare 1 tsp ginger paste
- Take 1 Tsp white toasted sesame seeds
- Get 1 Tsp rice flour + 1/4 cup water to make starchy water
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. 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.
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.
The name is a combination of two words: '매운', which derives from '맵다', meaning "hot and spicy"; and '탕(湯). 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. It's a staple of Southeast Asian cooking. 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.
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