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Rule No. 46: For Tender Fish Stews, Think Big

Spicy Korean-Style Fish Stew

40 minutes 25 minutes active

Spicy Korean-Style Fish Stew

Korean maeuntang usually is made with anchovy stock, chrysanthemum greens and a whole fish that's been cut into pieces. And it's typically brought to the table simmering in a wide, shallow pot. Our simplified version uses store-bought broth, baby spinach and cod fillets, all cooked in a Dutch oven, but it still gets fiery notes and lots of umami from gochujang, a Korean fermented chili paste. Soy sauce, sesame oil and plenty of garlic and ginger round out the flavors. Serve with steamed white rice.

Ingredients
  • 4

    6-ounce skinless cod fillets

  • 2

    tablespoons sake

Directions
  1. 01
    In a medium bowl, combine the cod with the sake, 1 tablespoon of soy sauce and ½ teaspoon pepper. Turn to coat on all sides, then set aside at room temperature until ready to use.
spicy-korean-style-fish-stew

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