Spicy Korean Fish Stew

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or snapper 500g (1.1 lb) white fish fillets, such as cod or snapper
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 250g (8.8 oz) clams, scrubbed and rinsed 250g (8.8 oz) clams, scrubbed and rinsed
• 1 onion, sliced 1 onion, sliced
• 4 green onions, cut into 2-inch pieces 4 green onions, cut into 2-inch pieces
• 5-6 shiitake mushrooms, sliced 5-6 shiitake mushrooms, sliced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons gochugaru (Korean red pepper flakes) 2 tablespoons gochugaru (Korean red pepper flakes)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon sugar 1 tablespoon sugar
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 2.5g

Preparation

1. 1.
   In a large pot, heat vegetable oil over medium heat. Add the sliced onion, green onions, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
2. 2.
   Add the gochugaru (Korean red pepper flakes) and sauté for another minute.
3. 3.
   Pour in the fish or vegetable broth and bring it to a boil.
4. 4.
   Reduce the heat to low and add the fish fillets, shrimp, clams, shiitake mushrooms, soy sauce, fish sauce, and sugar. Simmer for 10-15 minutes until the seafood is cooked through and the flavors meld together.
5. 5.
   Season with salt to taste and drizzle with sesame oil.
6. 6.
   Garnish with fresh cilantro or parsley.
7. 7.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Fish fillets — Choose firm white fish fillets like cod or snapper for their mild flavor and ability to hold up well in the stew.
• Gochugaru (Korean red pepper flakes) — Adjust the amount of gochugaru according to your spice preference. Increase or decrease the quantity to make the stew milder or spicier.
• Clams — Make sure to scrub and rinse the clams thoroughly to remove any sand or grit before adding them to the stew.
• Shiitake mushrooms — If fresh shiitake mushrooms are not available, you can use dried shiitake mushrooms. Soak them in warm water for 20 minutes before slicing and adding to the stew.
• Sesame oil — Use toasted sesame oil for a nutty aroma and flavor.

Tips & Tricks

• For a heartier stew, you can add additional vegetables like zucchini, cabbage, or tofu.
• Adjust the spiciness by adding more or less gochugaru (Korean red pepper flakes) according to your preference.
• To enhance the umami flavor, you can add a small piece of dried kelp (kombu) to the broth while simmering.
• If you prefer a thicker broth, you can dissolve 1 tablespoon of cornstarch in water and add it to the stew during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 2 days. The flavors will further develop, making it even more delicious when reheated.

Serving advice

Serve the Spicy Korean Fish Stew hot in individual bowls, accompanied by a bowl of steamed rice. Garnish each bowl with fresh cilantro or parsley for a pop of color and added freshness. Provide spoons and chopsticks for a traditional Korean dining experience.

Presentation advice

Present the Spicy Korean Fish Stew in a vibrant and colorful manner. Use a deep bowl to showcase the rich broth and arrange the seafood and vegetables beautifully. Sprinkle some chopped green onions and a pinch of gochugaru on top for an extra touch of visual appeal.