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In certain seafood restaurants in Korea and in some Korean restaurants abroad, you can choose your fish while it's still swimming. One of the classic Korean stew dishes is this spicy fish stew, called maeuntang (매운탕). In Korea, maeuntang is made with all sorts of fish, including freshwater ones. We 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. You need to prepare 1/2 pack of firm tofu.
4. Prepare 1 bundle of mung glass noodle.
5. Prepare 1 of medium onion.
6. You need to prepare 1 cup of leek.
7. Prepare 2 of green onions.
8. You need to prepare 2 Tsp of korean hot pepper flakes.
9. Prepare 2 Tsp of soy sauce.
10. Prepare 2 Tsp of honey or brown rice syrup or sugar.
11. Prepare 1 Tsp of gochujang.
12. You need to prepare 1 Tsp of garlic paste.
13. Prepare 1 tsp of ginger paste.
14. You need to prepare 1 Tsp of white toasted sesame seeds.
15. Prepare 1 Tsp of rice flour + 1/4 cup water to make starchy water.

For this recipe, I made it with a red snapper (domi, 도미), which has a firm, white flesh with a mildly sweet and nutty flavor. 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.

Spicy Korean fish stew directions

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..

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. 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. The best spicy fish stew I've had by far was in Busan, Korea, and I've been trying to recreate the taste ever since.

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