Easiest Way to Make Homemade Spicy Korean fish stew

Spicy Korean fish stew.

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spicy korean fish stew. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Spicy Korean fish stew is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It's simple, it's quick, it tastes yummy. They're nice and they look wonderful. Spicy Korean fish stew is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook spicy korean fish stew using 15 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Spicy Korean fish stew:

1. {Get 1 lb of whole fish(e.g. progie, bass, snapper, Flounder and etc).
2. {Get 2 cup of mung sprouts.
3. {Take 1/2 pack of firm tofu.
4. {Get 1 bundle of mung glass noodle.
5. {Get 1 of medium onion.
6. {Get 1 cup of leek.
7. {Prepare 2 of green onions.
8. {Make ready 2 Tsp of korean hot pepper flakes.
9. {Make ready 2 Tsp of soy sauce.
10. {Get 2 Tsp of honey or brown rice syrup or sugar.
11. {Make ready 1 Tsp of gochujang.
12. {Prepare 1 Tsp of garlic paste.
13. {Prepare 1 tsp of ginger paste.
14. {Take 1 Tsp of white toasted sesame seeds.
15. {Prepare 1 Tsp of rice flour + 1/4 cup water to make starchy water.

Instructions to make Spicy Korean fish stew:

1. Flaky fish such as flounder, porgie, bass, red snapper (yellow tails) or mullet are great good choice for this recipe. Fresh mackerel is also very good but salmon or tuna are not good here. Boil the cleaned fish covered by water for 5 minutes..
2. While the fish is boiling, make the paste by mixing hot pepper flakes with soy sauce, garlic ginger paste, gochujang, honey and starchy water. Set aside..
3. Discard half of the cooking water (fish stock can be used for other dishes). Add the bean sprouts, cubed firm tofu, sliced onion and mung bean glass noodle. Stir in half amount of the sauce. Bring it to a boil and reduce to simmer and cook for 10~ 15 minutes. Make sure the simmering the liquid is not too much or too little (soak up by the glass noodle). Adjust seasoning with the remainder paste. Top with green onion and toasted sesame seeds. Serve with bread or rice..

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