Korean Fish Stew

Instructions

1. Prepare the fish
   Clean the fish thoroughly and cut into 2-inch pieces. Pat dry with paper towels and set aside. If using a whole fish, ask your fishmonger to clean and cut it for you.
2. Make the seasoning paste
   In a small bowl, combine the gochujang, gochugaru, soy sauce, minced garlic, and ginger. Mix well until it forms a smooth paste. This will be the base flavor for your stew.
3. Sauté the aromatics
   Heat vegetable oil in a large pot over medium heat. Add the sliced onion and cook until translucent, about 3-4 minutes. Add the seasoning paste and stir-fry for 1-2 minutes until fragrant.
4. Build the stew base
   Pour in the fish stock or water and bring to a boil. Reduce heat to medium and simmer for 5 minutes to allow the flavors to meld together. The broth should take on a rich red color.
5. Add vegetables and tofu
   Add the zucchini slices and green onions to the pot. Simmer for 3 minutes until the zucchini starts to soften. Gently add the tofu cubes, being careful not to break them.
6. Cook the fish
   Carefully place the fish pieces into the stew. Cover and simmer for 5-7 minutes until the fish is just cooked through and flakes easily with a fork. Avoid stirring too much to keep the fish pieces intact.
7. Finish and serve
   Drizzle sesame oil over the stew and garnish with additional chopped green onions. Taste and adjust seasonings if needed. Serve hot with a side of steamed rice.