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

Spicy Korean-Style Fish Stew

40 minutes 25 minutes active

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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.

4

Servings

Tip

Don’t cut the fish into small chunks; larger pieces help prevent overcooking. Poach the cod directly in the stew, and then break into smaller pieces as you serve it.

40 minutes

25 minutes active

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JULY 2022
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