Spicy Korean fish stew
Spicy Korean fish stew

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spicy korean fish stew. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Spicy Korean fish stew is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Spicy Korean fish stew is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must 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:
  1. Make ready 1 lb whole fish(e.g. progie, bass, snapper, Flounder and etc)
  2. Take 2 cup mung sprouts
  3. Take 1/2 pack firm tofu
  4. Take 1 bundle mung glass noodle
  5. Make ready 1 medium onion
  6. Get 1 cup leek
  7. Take 2 green onions
  8. Make ready 2 Tsp korean hot pepper flakes
  9. Make ready 2 Tsp soy sauce
  10. Take 2 Tsp honey or brown rice syrup or sugar
  11. Get 1 Tsp gochujang
  12. Take 1 Tsp garlic paste
  13. Get 1 tsp ginger paste
  14. Take 1 Tsp white toasted sesame seeds
  15. Take 1 Tsp rice flour + 1/4 cup water to make starchy water
Instructions to make Spicy Korean fish stew:
  1. 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.
  2. 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.
  3. 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.

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