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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.

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DECEMBER 2020
CHRISTOPHER KIMBALL FOR HENCKELS INTERNATIONAL 3-PIECE KNIFE SET

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