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I stumbled upon this Korean fish stew recipe during my culinary adventures, and it's become a family favorite. Bursting with bold flavors, this hearty dish combines tender white fish chunks with spicy gochujang and tangy daikon radish. Perfect for chilly evenings, this stew warms you from inside out. Don't let unfamiliar ingredients intimidate you – trust me, once you taste this comforting bowl of goodness, you'll wonder how you lived without it. Let's dive into making this mouthwatering Korean delight!
Ingredients for Delicious Korean Fish Stew
- White fish fillets: Mild, flaky fish that absorbs flavors well, adding a delicate taste and texture to the stew.
- Water: Provides the base for the stew, allowing the flavors of the other ingredients to meld together beautifully.
- Gochujang: Adds a rich, spicy-sweet flavor and vibrant red color, essential for authentic Korean taste in the stew.
- Gochugaru: Brings heat and depth to the stew, creating a balanced spiciness that is characteristic of Korean cuisine.
- Soy sauce: Enhances the savory umami taste of the stew, adding depth of flavor and a touch of saltiness.
- Sesame oil: Infuses a nutty aroma and rich flavor, elevating the overall taste profile of the stew.
- Garlic: Provides a pungent, aromatic flavor that forms the base of the stew, adding depth and complexity.
- Onion: Adds sweetness and depth to the stew, creating a flavorful base for the other ingredients to build upon.
- Daikon radish: Offers a crisp texture and mild flavor that balances the heat of the stew, adding freshness and crunch.
- Green onions: Provide a fresh, oniony flavor and vibrant color, enhancing the visual appeal and taste of the stew.
- Tofu: Adds a creamy texture and mild flavor, absorbing the flavors of the stew while providing a source of plant-based protein.
Read more: Korean Beef Stew Recipe
Essential Tools and Equipment for Making This Recipe
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Wooden spoon: Ideal for stirring the stew without damaging the fish chunks.
Korean Fish Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb White fish fillets cut into chunks
- 4 cups Water
- 2 tbsp Gochujang (Korean red chili paste)
- 1 tbsp Gochugaru (Korean red chili flakes)
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
- 2 Garlic cloves minced
- 1 Onion sliced
- 1 cup Daikon radish sliced
- 2 Green onions chopped
- 1 cup Tofu cubed
Read more: Korean Army Stew Recipe
Instructions:
- 1. In a large pot, bring the water to a boil.
- 2. Add the gochujang, gochugaru, soy sauce, sesame oil, and garlic. Stir well.
- 3. Add the onion, daikon radish, and tofu. Cook for about 10 minutes.
- 4. Add the fish chunks and cook for another 10-15 minutes, until the fish is cooked through.
- 5. Add the green onions and cook for an additional 2 minutes.
- 6. Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Korean Chicken Stew Recipe
Can You Make Korean Fish Stew Ahead of Time or Freeze It?
Make Ahead Instructions
- Prepare the stew as directed but do not add the fish.
- Let the stew cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 2 days.
- When ready to serve, reheat the stew, add the fish, and cook until the fish is done.
Freezing Instructions
- Prepare the stew without adding the fish.
- Allow the stew to cool down to room temperature.
- Transfer the stew to a freezer-safe container, leaving some space for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew overnight in the refrigerator, reheat, add the fish, and cook until the fish is cooked through.
In Korean cuisine, the combination of gochujang and gochugaru in a fish stew like this creates a unique depth of flavor that is both spicy and savory. Enjoy the bold flavors!
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