Name: Korean Spicy Fish Stew
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 pound firm white fish (like cod or sea bass), cut into 2-inch pieces; 8 large shrimp, peeled and deveined; 2 tablespoons gochugaru (Korean red pepper flakes); 3 tablespoons gochujang (Korean red pepper paste); 2 tablespoons doenjang (Korean soybean paste); 1 tablespoon soy sauce; 2 tablespoons vegetable oil; 1 medium onion, sliced; 4 cloves garlic, minced; 1 tablespoon minced ginger; 2 green onions, sliced diagonally; 1 medium zucchini, sliced; 6 cups fish stock or water; 1 tablespoon sesame oil; Fresh cilantro leaves for garnish

Instructions

Prepare the sauce base

In a small bowl, combine the gochugaru, gochujang, doenjang, and soy sauce. Mix well to form a smooth paste and set aside.
Sauté the aromatics

Heat vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for 3-4 minutes until fragrant and the onions begin to soften.
Build the broth

Add the sauce base to the pot and stir for 1 minute to toast the spices. Pour in the fish stock or water, bring to a boil, then reduce to a simmer for 5 minutes to develop the flavors.
Add vegetables

Add the zucchini to the stew and simmer for another 5 minutes until it begins to soften.
Cook the seafood

Gently add the fish pieces and shrimp to the pot. Simmer for 5-7 minutes until the fish is cooked through and the shrimp turns pink. Be careful not to overcook or stir too aggressively to prevent the fish from breaking apart.
Finish the stew

Stir in the green onions and drizzle with sesame oil. Remove from heat and let sit for 2 minutes to allow flavors to meld together.
Serve hot

Ladle the stew into individual bowls, garnish with fresh cilantro leaves, and serve immediately with a side of steamed rice.

Korean Spicy Fish Stew

Ingredients

Instructions

Nutritional Information