Simple Way to Prepare Speedy Spicy Korean fish stew

Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Make Ultimate Spicy Korean fish stew. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Spicy Korean fish stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy Korean fish stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spicy Korean fish stew is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can have Spicy Korean fish stew using 15 ingredients and 3 steps. Here is how you can achieve it.

This method can literally apply to fix all pan sized fish. No fail option.

Ingredients and spices that need to be Get to make Spicy Korean fish stew:

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

Instructions to make to make Spicy Korean fish stew

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.

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So that's going to wrap it up with this special food How to Make Favorite Spicy Korean fish stew. Thank you very much for your time. I am confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!