How To Serve Spicy Korean fish stew

You can cook Spicy Korean fish stew using 15 ingredients and 3 steps. Here is how you achieve Spicy Korean fish stew.

Ingredients of Spicy Korean fish stew

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

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..

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