Recipe of Spicy Korean fish stew in 16 Minutes for Beginners

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, spicy korean fish stew. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

The two components to the stew are broth and seasoning paste. The classic Korean fish stew is traditionally known as maeun-tang, which means "spicy" and "soup" or "stew" in the Korean language. The stew is a little bit spicy, a little sweet, and has dozens of variations.

Spicy Korean fish stew is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Spicy Korean fish stew is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular 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 that.

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. Make ready 2 cup mung sprouts
3. Prepare 1/2 pack firm tofu
4. Get 1 bundle mung glass noodle
5. Take 1 medium onion
6. Prepare 1 cup leek
7. Take 2 green onions
8. Take 2 Tsp korean hot pepper flakes
9. Get 2 Tsp soy sauce
10. Get 2 Tsp honey or brown rice syrup or sugar
11. Take 1 Tsp gochujang
12. Prepare 1 Tsp garlic paste
13. Take 1 tsp ginger paste
14. Get 1 Tsp white toasted sesame seeds
15. Get 1 Tsp rice flour + 1/4 cup water to make starchy water

In Korea, maeuntang is made with all sorts of fish, including freshwater ones. For this recipe, I made it with a red snapper (domi, 도미), which has a firm, white flesh with a mildly sweet and nutty flavor. Tagged: black sea bass recipe, 매운탕, fishstew, korean food, Korean recipes, Korean spicy fish soup, Korean spicy fish stew, maeuntang, maewoontang, spicy fish soup, spicy fish stew. Korean Stuffed Chicken Soup With Ginseng (Sam Gae Tang) Recipe.

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.

Add the water, fish sauce, and salt. Stir well with a spoon and cover. Stir the stew with a spoon a few times and add tofu, green onion, and green chili pepper. Serve: The white flesh underneath the red spicy sauce is tender and moist, and the crunchy bean sprouts nicely complement the white fish with a burst of spicy flavor! Jjim (찜) in Korean cooking refers to the dishes that are steamed or braised.

So that’s going to wrap it up with this exceptional food spicy korean fish stew recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!