Korean · Dinner
Spicy Salmon Stew
A fiery Korean fish stew built on gochujang and gochugaru broth, simmered with salmon fillet, radish, zucchini, and soft tofu until the fish flakes apart. Finished with scallion and a splash of soy sauce, it is ladled hot over steamed rice for a warming, communal-style bowl scaled to one.
$7
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
432Calories
38.2gProtein
16.1gFat
38.6gCarbs
7.8gSugar
3.9gFiber
1780mgSodium
102mgChol
3.6gSat Fat
1050mgPotassium
140mgCalcium
3.1mgIron
4.9mcgVitamin B12
22mgVitamin C
Goes well with
Japanese Asahi Super Dry Lager
local
Yuzu Citron Tea (Yuja-cha)
international
gluten-free-adaptable
protein-rich
low-calorie
spice-route
Instructions
1
Prep
Cut the salmon into 2–3 large pieces. Slice daikon into thin half-moons, zucchini into half-moons, and tofu into cubes.
2
Bloom
Whisk gochujang and gochugaru into the stock with minced garlic and ginger. Bring to a simmer over medium heat for 1 minute.
3
Simmer
Add daikon and simmer over medium heat for 6–7 minutes until translucent at the edges and easily pierced.
4
Poach
Lower salmon and zucchini into broth over medium-low heat for 6–7 minutes until salmon turns opaque and flakes easily.
5
Finish
Gently stir in tofu cubes and season with soy sauce, fish sauce, and salt. Simmer over low heat for 2 minutes.
6
Plate
Ladle stew into a deep bowl, scatter scallion over the top, and serve immediately with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g salmon fillet
- 2 cup480ml anchovy-kombu stock
- 3 tbsp3 tbsp gochujang
- 2 tbsp2 tbsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 5.2 oz150g daikon
- 11 small zucchini (150g)
- 3.6 oz100g soft tofu
- 22 scallion
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp fish sauce
- 1/2 tsp1/2 tsp salt
- 1 cup200g steamed white rice, to serve
