Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, spicy korean fish stew. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Spicy Korean fish stew is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Spicy Korean fish stew is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have 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:
- Get 1 lb whole fish(e.g. progie, bass, snapper, Flounder and etc)
- Take 2 cup mung sprouts
- Make ready 1/2 pack firm tofu
- Prepare 1 bundle mung glass noodle
- Prepare 1 medium onion
- Take 1 cup leek
- Get 2 green onions
- Take 2 Tsp korean hot pepper flakes
- Make ready 2 Tsp soy sauce
- Get 2 Tsp honey or brown rice syrup or sugar
- Take 1 Tsp gochujang
- Prepare 1 Tsp garlic paste
- Make ready 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 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.
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