Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spicy korean fish stew. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
If you love seafood and spicy stews, I'm sure you'll absolutely love this one, called maeuntang in Korean and spicy fish stew (or soup) in English. It can be made with pretty much any type of fish but most importantly the fish should be fresh! In this recipe and video I use black sea bass, or nongeo in.
Spicy Korean fish stew is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Spicy Korean fish stew is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook spicy korean fish stew using 15 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Korean fish stew:
- Get 1 lb whole fish(e.g. progie, bass, snapper, Flounder and etc)
- Get 2 cup mung sprouts
- Take 1/2 pack firm tofu
- Get 1 bundle mung glass noodle
- Prepare 1 medium onion
- Take 1 cup leek
- Make ready 2 green onions
- Get 2 Tsp korean hot pepper flakes
- Make ready 2 Tsp soy sauce
- Make ready 2 Tsp honey or brown rice syrup or sugar
- Take 1 Tsp gochujang
- Take 1 Tsp garlic paste
- Take 1 tsp ginger paste
- Prepare 1 Tsp white toasted sesame seeds
- Make ready 1 Tsp rice flour + 1/4 cup water to make starchy water
Add spiciness to that party and you'll take shiwonhada to the next level. 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.
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.
If you love seafood and spicy soup, Im sure you will absolutely love this stew, called maeuntang in Korean and spicy fish stew (or soup) in English. Lori: Keeping dried anchovies in her purse. Korean maeuntang usually is made with anchovy stock, chrysanthemum greens and a whole fish that's been cut into pieces. And it's typically brought to the table simmering in a wide, shallow pot. Koreans have an expression, "shiwonhada" (시원하다)—literally, "intensely refreshing and cooling"—that describes Add spiciness to that party and you'll take shiwonhada to the next level.
So that is going to wrap this up with this special food spicy korean fish stew recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
