How to Prepare Appetizing Spicy Korean fish stew

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. 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. The name is a combination of two words: '매운', which derives from '맵다', meaning "hot and spicy"; and '탕(湯).

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 that.

Ingredients of Spicy Korean fish stew

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

One of the classic Korean stew dishes is this spicy fish stew, called maeuntang (매운탕). In Korea, maeuntang is made with all sorts of fish Have you tried this spicy fish stew recipe? Please rate the recipe below and leave a comment! This is Korean comfort food: a hearty yet delicate fish soup.

Spicy Korean fish stew step by step

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..

Use your fingers and/or a small paring knife to extract any flesh from fish head and the collar. 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. To me, the dish that perfectly captures this experience is the spicy fish stew called maeuntang (매운탕).