This Spicy Salmon Stew is perfect for all the Korean stew lovers! Although, this one is even better since salmon brings out a seriously delicious, full-bodied flavor to the Maeuntang broth!!
Prep Time15 minutesmins
Cook Time25 minutesmins
Course: Dinner, Main Course, Seafood
Cuisine: Korean
Servings: 3people
Calories:
Author: Seasoned by Jin
Ingredients
8wholedehydrated anchoviesextra large size
1handfuldehydrated shiitake mushroom slices
1knobfresh ginger sliced
6clovesgarlicsmashed
4stemsscallion white part and root only
1.6lbsSalmon assorted parts, big chunkshead, tail, bone in fish
6cupswater
1cupKorean radish big chunks
2leavesnapa cabbagewhole, chopped
4baby carrots
½zucchinibig chunks
1smallonionchopped
16ozsoft tofucubes
Spicy Sauce
1-2Tbspgochujang
3Tbspsoup soy sauce
1Tbspmirin
4-5Tbspgochugaru
4tspsea salt
⅛tspblack pepper
1½tspsugar
Garnish
1-2Korean green pepperssliced
1scallionchopped
Instructions
Make spicy sauce and set aside.
Combine anchovies, shiitake, garlic, ginger and scallion into a large tea bag and set aside.
Chop all veggies & aromatics and set aside.
Clean fish, dab with paper towel and set aside.
Add water to a pot and drop tea bag. Bring pot to boil then simmer for about 10min. Discard tea bag.
Add spicy sauce and boil for about 2-3 min. Add onion, carrot, radish and fish. Bring to boil. Boil for about 7-8 min with lid. Add tofu, cabbage and zucchini and boil another 5-6min with lid. Salt to taste. Turn off heat and add Korean green peppers and green scallions. Serve hot with rice.