Red snapper, spicy peppers, and savory aromatics give this traditional Korean spicy fish stew its strong flavors. On a cold day, this dish is just what you need to warm up.
Ingredients: 1 lb red snapper fillets. 4 cups water. 1 onion, sliced. 2 green onions, chopped. 4 cloves garlic, minced. 2 tablespoons gochugaru Korean red pepper flakes. 2 tablespoons gochujang Korean red pepper paste. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 tablespoon fish sauce. 1 zucchini, sliced. 1 daikon radish, sliced. 1/2 cup kimchi. Salt and pepper to taste.
Instructions: Bring water to a boil in a big pot. Gochugaru, gochujang, soy sauce, sesame oil, green onions, and fish sauce should all be added. Mix well. Turn down the heat to medium, and let it cook for 10 minutes. Kumeji, kimchi, zucchini, and daikon radish should all be added to the pot. Let it cook on low heat for another 10 to 15 minutes, or until the fish is done and the vegetables are soft. Add pepper and salt to taste. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 25 minutes
Mazibuko Productions