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Korean Gochujang Catfish Stew with Tofu
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Course Soup
Cuisine Korean
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons gochujang
  • 4 cups vegetable broth
  • 1 zucchini, sliced
  • 2 tablespoons soy sauce
  • 1 lb catfish fillets, cut into chunks
  • 14 oz firm tofu, cubed
  • 1 teaspoon sesame oil
  • 2 green onions, sliced

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, then cook until the onion softens.
  • Stir in the gochujang and cook for about one minute to release its flavor.
  • Pour in the vegetable broth, then add the zucchini and soy sauce. Bring the mixture to a simmer.
  • Add the catfish chunks and tofu cubes. Let everything simmer gently until the fish turns opaque and flakes easily, about 8 to 10 minutes.
  • Remove the pot from the heat, drizzle the sesame oil over the stew, and scatter the green onions on top before serving.

Notes

Taste the broth after adding the gochujang and adjust with a little more soy sauce if you want extra savoriness. The catfish cooks fast, so check it early to avoid overcooking. Serve the stew with steamed rice to soak up the spicy broth, and store leftovers in the fridge for up to two days.
Course: Soup
Cuisine: Korean
Equipment: Large Pot, Knife, Cutting Board