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Here it is Spicy Korean fish stew

Spicy Korean fish stew.

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To me, the dish that perfectly captures this experience is the spicy fish stew called maeuntang (매운탕). There's nothing better than dipping a spoonful of this spicy, savory stew into a bowl of. The classic Korean fish stew is traditionally known as maeun-tang, which means "spicy" and "soup" or "stew" in the Korean language.

Maeuntang 매운탕 If you love seafood and spicy stews, I'm sure you'll absolutely love this one, called maeuntang in Korean and spicy fish stew (or soup) in English. It can be made with pretty much any type of fish but most importantly the fish should be fresh! Before you jump to Spicy Korean fish stew recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Dollars.
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Ingredients Spicy Korean fish stew are:

You Need 1 lb of whole fish(e.g. progie, bass, snapper, Flounder and etc).
You Need 2 cup of mung sprouts.
You Need 1/2 pack of firm tofu.
You Set Up 1 bundle of mung glass noodle.
Set Up 1 of medium onion.
You Need 1 cup of leek.
You Need 2 of green onions.
Set Up 2 Tsp of korean hot pepper flakes.
Set Up 2 Tsp of soy sauce.
You Need 2 Tsp of honey or brown rice syrup or sugar.
You Need 1 Tsp of gochujang.
You Need 1 Tsp of garlic paste.
You Need 1 tsp of ginger paste.
You Need 1 Tsp of white toasted sesame seeds.
Set Up Here 1 Tsp of rice flour + 1/4 cup water to make starchy water.

Until fairly recently any person who indicated concern about the degradation of the environment raised skeptical eyebrows. Usually, in a Korean restaurant, the spicy fish stew will be labeled maeuntang (매운탕). Maeuntang is made with cod, but the soup can be made with any fish. Since our version is made with pollock, it is called Dongtae Jjigae / 동태찌개.

How to make Spicy Korean fish stew Langkah demi langkah

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..

Common seasoning ingredients are salted shrimp and anchovy sauce. One of the classic Korean stew dishes is this spicy fish stew, called maeuntang. In Korea, maeuntang is made with all sorts of fish, including freshwater ones. 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. Place the picked-over fish head and rack in a stockpot, then add the water. .

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