Recipe: Tasty 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. 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.

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. One of the classic Korean stew dishes is this spicy fish stew, called maeuntang (매운탕). You can cook Spicy Korean fish stew using 15 ingredients and 3 steps. Here is how you cook that.

Ingredients of Spicy Korean fish stew

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

Maeuntang is a general term for spicy stews, but it's commonly used to refer to spicy fish stews. "Maeun" means spicy. "Tang" is a term used for certain types of soup (guk), such as seolleongtang. 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. 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.

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..

To me, the dish that perfectly captures this experience is the spicy fish stew called maeuntang (매운탕). A wonderfully flavorful spicy fish stew with garlic and tomatoes that enhances, rather than masks, the delicate flavor of the fish. You'll only need a few simple ingredients to make this tasty fish stew. The exact measurements are included in the recipe card below. 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.