Spicy Korean fish stew. 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.

One of the classic Korean stew dishes is this spicy fish stew, called maeuntang. 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. 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).
You need 2 cup of mung sprouts.
Prepare 1/2 pack of firm tofu.
You need 1 bundle of mung glass noodle.
You need 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.
Prepare 2 Tsp of soy sauce.
It's 2 Tsp of honey or brown rice syrup or sugar.
Prepare 1 Tsp of gochujang.
You need 1 Tsp of garlic paste.
You need 1 tsp of ginger paste.
Prepare 1 Tsp of white toasted sesame seeds.
It's 1 Tsp of rice flour + 1/4 cup water to make starchy water.

Place the picked-over fish head and rack in a stockpot, then add the water. Taste for seasoning, adding more salt if necessary and sprinkle with minced scallion greens. Spicy Korean Seafood and Vegetable Stew I'm on vacation this week (you can follow our travels in pictures on instagram ), and I've asked a number of up-and-coming natural foods bloggers to take my place and keep you completely sated with all sorts of mouthwatering recipes. Alaska Pollock Stew or Dongtae Jjigae is a very popular Korean fish stew that is made with frozen Alaska pollock.

Spicy Korean fish stew step by step

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..

I have shared in my Bugeo Gui recipe about how Koreans use different words to describe Alaska pollock in different states - fresh, frozen, dried, semi-dried. Korea's national dish, kimchi, is a spicy, pickled cabbage that is served as a condiment with almost every meal. Kimchi stew (kimchi jjigae or kimchichigae) combines kimchi with other ingredients such as beef, onions, garlic, and tofu. It is meant to be eaten slowly, and it's served bubbling hot. 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!