Korean · Dinner
Spicy Fish Stew
Gochujang-forward Korean fish stew built on a white fish fillet, boosted with silken-firm tofu and extra edamame for a high-protein finish. Simmered in anchovy-kombu broth with daikon, napa cabbage and scallion, the stew is fiery, savoury and slightly briny, ladled hot over steamed rice.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
63.4gProtein
18.9gFat
45.8gCarbs
8.2gSugar
8.6gFiber
1725mgSodium
105mgChol
3.9gSat Fat
1580mgPotassium
295mgCalcium
5.8mgIron
3.4mcgVitamin B12
38mgVitamin C
Goes well with
German Pilsner
local
Yuzu Citron Tea (Yuja Tea)
international
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the white fish fillet into large chunks, cube the tofu, and slice the daikon into thin half-moons; set aside on a plate.
2
Bloom
In a medium pot over medium heat, combine gochugaru, gochujang, minced garlic and grated ginger with 2 tbsp dashi, stirring 30 seconds until glossy.
3
Simmer
Pour in the remaining stock and add daikon; bring to a boil over medium-high heat and simmer 8 minutes until daikon turns translucent at edges.
4
Simmer
Add napa cabbage, tofu and edamame; simmer over medium heat 5 minutes until cabbage wilts. Slide in fish chunks and poach 6 to 8 minutes over medium-low heat until opaque.
5
Plate
Stir in soy sauce and salt, scatter sliced scallion and jalapeno over top, taste and adjust salt if needed; ladle into a bowl and serve with rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 7 oz200g firm tofu
- 3.6 oz100g cooked edamame, shelled
- 2 cup480ml anchovy-kombu stock (dashi)
- 4 tbsp4 tbsp gochugaru
- 2 tbsp2 tbsp gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 5 oz140g daikon
- 3.6 oz100g napa cabbage
- 22 scallion
- 11 jalapeno or fresh chili
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp salt
- 1 cup240g cooked white rice, to serve
