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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
Ingredients
-
4
6-ounce skinless cod fillets
-
2
tablespoons sake
Directions
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01In 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.
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January 28, 2024
4 years later and still a favorite
Easy to make and delicious
I saw the comment that this was quite delicious. . .it is over the moon delicious. I have made it twice; once with cod from a high end fishmonger and once with a grocery store product. I say always go with the freshest and whitest cod. I was able to find the Korean sauce in a local grocery store which was a boon. We cannot get enough of this stew and it freezes well. It is a staple for us now.
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This was quite delicious! I'm a big fan of gochujang especially with seafood. I used mahi mahi instead of cod but otherwise followed the recipe. Yum