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. This is Korean comfort food: a hearty yet delicate fish soup. 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

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

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. Korean Spicy Fish Soup (Mae Un Tang) Food.com. Ethiopian Spicy Fish Stew with Red Onions African Chop.

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..

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. Maeun Tang is another Korean dish widely enjoyed by many Koreans. Maeun Tang is made primarily from fish (usually halibut, but any white flesh fish is Serve it with some rice and other side dishes and enjoy. Spicy Alaska Pollock Stew wit Gochujang (Dongtae Jjigae) is a favorite Korean stew that is made with frozen Alaska Pollock.