Korean · Dinner
Spicy Fish Stew
White fish simmers in a light, gochugaru-spiced anchovy-kombu broth with radish, zucchini, and napa cabbage, finished with scallion and a touch of garlic. Broth is built without added fat, keeping the stew hearty yet lean, served hot in its cooking pot alongside a small portion of steamed rice.
$6
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
286Calories
38.4gProtein
6.1gFat
16.2gCarbs
6.8gSugar
4.1gFiber
1680mgSodium
92mgChol
1.3gSat Fat
1210mgPotassium
145mgCalcium
3.1mgIron
3.4mcgVitamin B12
28mgVitamin C
Goes well with
Korean Draft Beer (Pale Lager)
local
Sikhye (Sweet Rice Drink)
international
low-calorie
gluten-free-adaptable
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Cut the fish into chunks, slice radish and zucchini, chop cabbage and mushroom, slice scallion, and mince garlic.
2
Simmer
Combine water, anchovy, and kombu in a pot over medium-high heat; boil 8 minutes until broth turns deep amber and smells briny.
3
Bloom
Remove anchovy and kombu with a slotted spoon and discard. Whisk in gochugaru, doenjang, and gochujang; simmer 2 minutes over medium heat until deep red.
4
Simmer
Add radish, then after 5 minutes add fish, zucchini, cabbage, mushroom, and garlic. Simmer 6 minutes over medium-low heat until fish turns opaque and flakes easily.
5
Finish
Stir in fish sauce and salt, scatter scallion over top, and simmer 1 minute over low heat until scallion just wilts.
6
Plate
Ladle stew into a deep bowl with broth, vegetables, and fish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 4 cups960ml water
- 2/3 oz10g, about 4-5 pieces dried anchovy
- 2 piece10g dried kombu
- 2 tbsp2 tbsp gochugaru
- 2 tsp2 tsp doenjang
- 1 tsp1 tsp gochujang
- 4 cloves4 cloves garlic
- 5 oz140g daikon radish
- 1 cup100g napa cabbage
- 2/3 cup80g zucchini
- 22 scallion
- 1/2 cup40g mushroom
- 1 tsp1 tsp fish sauce
- 1/2 tsp1/2 tsp salt
