Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, spicy korean fish stew. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Spicy Korean fish stew is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Spicy Korean fish stew is something that I have loved my whole life.
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. One of the classic Korean stew dishes is this spicy fish stew, called maeuntang (매운탕). 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.
To begin with this recipe, we must first prepare a few components. You can have spicy korean fish stew using 15 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Korean fish stew:
- Make ready 1 lb whole fish(e.g. progie, bass, snapper, Flounder and etc)
- Get 2 cup mung sprouts
- Get 1/2 pack firm tofu
- Prepare 1 bundle mung glass noodle
- Prepare 1 medium onion
- Take 1 cup leek
- Take 2 green onions
- Get 2 Tsp korean hot pepper flakes
- Get 2 Tsp soy sauce
- Make ready 2 Tsp honey or brown rice syrup or sugar
- Make ready 1 Tsp gochujang
- Get 1 Tsp garlic paste
- Make ready 1 tsp ginger paste
- Prepare 1 Tsp white toasted sesame seeds
- Get 1 Tsp 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. This recipe for Korean fish stew (maeun-tang) is a little bit spicy and sweet and has dozens of different fish and vegetable variations.
Steps to make Spicy Korean fish stew:
- 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.
Or a duck egg sponge cake, and other egg-centric desserts? No matter how you usually eat your eggs, you will. 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). Korean soups and stews are some of my favorite dishes to eat.
So that’s going to wrap this up for this special food spicy korean fish stew recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
