Spicy Korean Fish Stew
Ingredients: black sea bass, Korean radish, dried anchovies, water, hot pepper flakes · 40 min cook time · 220kcal · $29.50
Ingredients
2.5pounds black sea bass, 1pound Korean radish, 1pouch dried anchovies, 8cups water, 0.5cup hot pepper flakes, 10cloves garlic, 2tablespoons fermented soybean paste, 1tablespoon hot pepper paste, 1tablespoon soy sauce, 2tablespoons fish sauce, 0.5teaspoon ground black pepper, 3tablespoons cooking wine, 1stalk green onion, 1piece green chili pepper, 1piece red chili pepper, 1bunch crisanthemum greens
Instructions
1. Scale, gut, and wash the fish, then cut into pieces keeping the head.
2. Cut Korean radish into thin strips.
3. Remove guts and heads from large dried anchovies and place them in a pouch.
4. Combine radish, anchovy pouch, and water in a pot, cover, and bring to a boil.
5. Prepare the seasoning paste by mixing hot pepper flakes, minced garlic, fermented soybean paste, hot pepper paste, soy sauce, fish sauce, ground black pepper, cooking wine, and sugar/sweetness.
6. Chop green onion (daepa), green chili pepper, red chili pepper, and chrysanthemum greens.
7. Add cleaned fish and the seasoning paste into the boiling broth pot.
8. Remove the anchovy pouch, then add chopped green onion, green chili pepper, and red chili pepper.
9. Just before serving, top with chrysanthemum greens and extra red chili pepper, then boil briefly and serve.
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