Hi, I am Marie. Today, I will show you a way to make spicy korean fish stew recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Spicy Korean fish stew Recipe
Spicy Korean fish stew is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Spicy Korean fish stew is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have 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:
- Take 1 lb whole fish(e.g. progie, bass, snapper, Flounder and etc)
- Get 2 cup mung sprouts
- Get 1/2 pack firm tofu
- Take 1 bundle mung glass noodle
- Get 1 medium onion
- Prepare 1 cup leek
- Get 2 green onions
- Make ready 2 Tsp korean sausage pepper flakes
- Make ready 2 Tsp soy sauce
- Make ready 2 Tsp honey or brown rice syrup or sugar
- Take 1 Tsp gochujang
- Get 1 Tsp garlic paste
- Prepare 1 tsp ginger paste
- Prepare 1 Tsp white toasted sesame seeds
- Take 1 Tsp rice flour + 1/4 cup water to make starchy water
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 sausage 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.
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