Spicy Korean Fish Stew

Name: Spicy Korean Fish Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian,Korean
Ingredients: 1 whole fish, such as cod, filleted with the head separated but reserved; 8 ounces Korean radish, or Chinese white radish, peeled and cut into 1-inch pieces; 2 cloves garlic, crushed and chopped; 1 red chile pepper, cut on the bias; 1 green chile pepper, cut on the bias; 1 sweet onion, sliced into strips; 3 teaspoons kochukaru, Korean crushed red chile pepper powder; 3 tablespoons gochujang, Korean chile pepper paste; 1 tablespoon soy sauce; 2 scallions, sliced into 1-inch pieces; 1/2 block firm tofu, cubed; 4 ounces edible chrysanthemum leaves, crown daisy, ssukgat; 1/2 medium zucchini, sliced; Salt, to taste; Freshly ground black pepper, to taste

A versatile Korean fish stew (maeun-tang) offers a balance of spicy and sweet flavors, adaptable with various fish and vegetable combinations.

⭐ 4.7 (11 reviews) Prep: 10 minCook: 20 minTotal: 30 minYields: 4 servings

Category Tags:

Soup

Cuisine Tags:

Asian Korean

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Instructions

Start boiling 3 to 4 cups of water (adjusting for fish size) with the fish head.
Cut fish into several pieces.
Add radish, garlic, gochujang, kochukaru, and sliced chiles; cook on medium heat for 5 to 6 minutes, minimizing stirring.
Remove the fish head, add the fish meat, and simmer 3 to 4 minutes until tender.
Stir in tofu and edible chrysanthemum; simmer 2 to 3 more minutes without further stirring.

Nutritional Info (per serving)

Calories: 404 kcal

Carbohydrate: 27 g

Cholesterol: 125 mg

Fiber: 4 g

Protein: 62 g

Saturated Fat: 1 g

Sodium: 1235 mg

Sugar: 16 g

Fat: 6 g

Unsaturated Fat: 0 g