Korean · Dinner
Spicy Fish Stew
White fish fillet simmers in a fiery gochujang and gochugaru broth with radish, zucchini, and napa cabbage, seasoned with garlic, ginger, and doenjang for depth. Served bubbling hot with steamed rice, the stew balances heat, brine, and savoriness in the style of Korean maeun-tang.
$8
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
389Calories
36.2gProtein
6.8gFat
42.1gCarbs
6.8gSugar
4.9gFiber
1750mgSodium
95mgChol
1.1gSat Fat
980mgPotassium
95mgCalcium
3.1mgIron
2.4mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-calorie
spice-route
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Cut the fish fillet into 2–3 large pieces. Slice the daikon, zucchini, and onion into half-moons. Chop the napa cabbage and slice the scallion. Set aside.
2
Bloom
In a small saucepan over medium heat, stir the gochugaru, gochujang, doenjang, minced garlic, and grated ginger into the stock. Simmer 2 minutes until the broth turns deep red.
3
Simmer
Add the daikon and onion, bring to a boil over medium-high heat, and cook 5 minutes until the daikon edges turn translucent.
4
Simmer
Add the fish, zucchini, and napa cabbage over medium heat and simmer uncovered 8 minutes until the fish turns opaque and flakes easily.
5
Finish
Stir in the soy sauce and salt, scatter the scallion over the top, and simmer 1 minute over low heat until just wilted.
6
Plate
Ladle the stew into a deep bowl and serve immediately alongside the steamed white rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 1/2 cup360ml anchovy or vegetable stock
- 4 tbsp4 tbsp gochugaru
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp doenjang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2/3 cup100g daikon
- 2/3 cup80g zucchini
- 1 cup90g napa cabbage
- 22 scallion
- 11 onion
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp salt
- 1 cup200g white rice, cooked, for serving
