Spicy Korean fish stew. Black sea bass, cooking wine, daepa, doenjang, edible chrysanthemum, fish sauce, garlic, gochujang, green chili pepper, green onion, ground black pepper, hot pepper flakes, hot pepper paste, korean radish, large green onion, mirim, red chili pepper, soy sauce, soybean paste, water. The classic Korean fish stew is traditionally known as maeun-tang, which means "spicy" and "soup" or "stew" in the Korean language. In certain seafood restaurants in Korea and in some Korean restaurants abroad, you can choose your fish while it's still swimming.

Spicy Korean fish stew is made in three simple steps: Simmer the fish broth, make a simple seasoning paste, mix them together. Add spiciness to that party and you'll take shiwonhada to the next level. To me, the dish that perfectly captures this experience is the spicy fish stew called. You can cook Spicy Korean fish stew using 15 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Spicy Korean fish stew

It's 1 lb of whole fish(e.g. progie, bass, snapper, Flounder and etc).
Prepare 2 cup of mung sprouts.
You need 1/2 pack of firm tofu.
Prepare 1 bundle of mung glass noodle.
It's 1 of medium onion.
It's 1 cup of leek.
It's 2 of green onions.
It's 2 Tsp of korean hot pepper flakes.
It's 2 Tsp of soy sauce.
You need 2 Tsp of honey or brown rice syrup or sugar.
You need 1 Tsp of gochujang.
Prepare 1 Tsp of garlic paste.
Prepare 1 tsp of ginger paste.
It's 1 Tsp of white toasted sesame seeds.
It's 1 Tsp of rice flour + 1/4 cup water to make starchy water.

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. Maeun-tang (매운탕) or spicy fish stew is a hot spicy Korean cuisine fish soup boiled with gochujang (Korean red chili pepper paste), '고춧가루'(chili powder), and various vegetables.

Spicy Korean fish stew instructions

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..

The name is a combination of two words: '매운', which derives from '맵다', meaning "hot and spicy"; and '탕(湯). Add spiciness to that party and you'll take shiwonhada to the next level. Korean soups and stews are some of my favorite dishes to eat. Korean red pepper paste (gochujang) - This is a spicy, savory, fermented product that should ideally only Fish sauce - I'm sure most of you know this ingredient very well. It's a staple of Southeast Asian cooking.