Spicy Korean Fish Stew

Instructions

1. Prepare the spice mixture
   In a small bowl, combine the gochujang, gochugaru, soy sauce, minced garlic, and minced ginger. Mix well to form a spice paste and set aside.
2. Sauté the aromatics
   Heat vegetable oil in a large pot over medium heat. Add the sliced onions and sauté for 3-4 minutes until they begin to soften. Add half of the spice mixture and cook for another 2 minutes until fragrant.
3. Create the broth base
   Pour in the fish stock or water and bring to a simmer. Add the fish sauce and stir well. Let the broth simmer for about 5 minutes to develop flavor.
4. Add vegetables and tofu
   Add the sliced zucchini, half of the green onions, and tofu cubes to the pot. Simmer for about 5 minutes until the vegetables begin to soften.
5. Cook the fish
   Gently place the fish pieces into the broth. Spoon the remaining spice mixture over the fish. Cover and simmer for 5-7 minutes until the fish is opaque and flakes easily.
6. Add final ingredients
   If using enoki mushrooms, add them to the pot along with the remaining green onions. Simmer for 2 more minutes until the mushrooms are just cooked.
7. Adjust seasoning
   Taste the stew and adjust seasoning if needed, adding more gochujang for spiciness or soy sauce for saltiness. The broth should be spicy, slightly sweet, and rich with umami flavor.