Korean Gochujang Fish Stew with Tofu and Radish
Equipment
- Large Pot
- Knife
Ingredients
- 1 pound firm white fish fillets, cut into 2-inch pieces
- 2 tablespoons gochujang
- 8 ounces firm tofu, cubed
- 1 cup sliced daikon radish
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 4 cups fish stock or water
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- Salt and black pepper to taste
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the sliced onion and minced garlic, then cook for 3 minutes until the onion softens.
- Stir in the gochujang and cook for 1 minute to release its aroma.
- Pour in the fish stock or water and add the soy sauce. Bring the mixture to a simmer.
- Add the sliced daikon radish and cook for 8 minutes until it begins to soften.
- Gently place the tofu cubes into the pot and simmer for 3 minutes.
- Add the fish pieces and cook for 5 minutes until the fish turns opaque and flakes easily.
- Taste and adjust with salt and black pepper if needed. Remove from heat and sprinkle with sliced green onions before serving.
Notes
Simmer the radish just until tender to keep a bit of bite, and add the fish last so it does not break apart. If the broth tastes too spicy, stir in an extra splash of fish stock after cooking. Leftovers reheat well on the stovetop with a little added water to loosen the broth.
Course: Soup
Cuisine: Korean
Equipment: Large Pot, Knife
Cuisine: Korean
Equipment: Large Pot, Knife