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Spicy Korean-Style Fish Stew

Spicy Korean-Style Fish Stew

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    25 minutes active
  • Rating

Korean maeuntang usually is made with anchovy stock, chrysanthemum greens and a whole fish that's been cut into pieces. And it's typically brought to the table simmering in a wide, shallow pot. Our simplified version uses store-bought broth, baby spinach and cod fillets, all cooked in a Dutch oven, but it still gets fiery notes and lots of umami from gochujang, a Korean fermented chili paste. Soy sauce, sesame oil and plenty of garlic and ginger round out the flavors. Serve with steamed white rice.

Tip

Don’t cut the fish into small chunks; larger pieces help prevent overcooking. Poach the cod directly in the stew, and then break into smaller pieces as you serve it.

Ingredients
  • 4

    6-ounce skinless cod fillets

  • 2

    tablespoons sake

  • 3

    tablespoons soy sauce, divided

  • Kosher salt and ground black pepper

  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    bunch scallions, white parts finely chopped, green parts thinly sliced on the diagonal, reserved separately

  • 6

    medium garlic cloves, minced

  • 2

    teaspoons minced fresh ginger

  • ¼

    cup gochujang

  • 4

    ounces shiitake mushrooms, stemmed and thinly sliced

  • 8

    ounces daikon radish, peeled, halved lengthwise and sliced ¼-inch thick

  • 3

    cups low-sodium chicken broth

  • 4

    ounces baby spinach (about 4 cups lightly packed)

  • 1½

    teaspoons toasted sesame oil

Step 1

In a medium bowl, combine the cod with the sake, 1 tablespoon of soy sauce and ½ teaspoon pepper. Turn to coat on all sides, then set aside at room temperature until ready to use.

Step 2

In a large Dutch oven over medium, combine the grapeseed oil, scallion whites, garlic and ginger. Cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in the gochujang and remaining 2 tablespoons soy sauce, then stir in the mushrooms, daikon, broth and 1 cup water.

Bring to a simmer, then reduce to medium-low and cook, uncovered and stirring occasionally, until the radish is almost tender, about 10 minutes.

Step 3

Add the fish with its marinade. Bring to a gentle simmer and cook for about 5 minutes. Stir in the spinach and continue to cook until the fish is opaque throughout and flakes easily with a fork, about another 3 minutes.

Stir in the sesame oil, breaking the fish into chunks as you stir. Taste and season with salt and pepper. Ladle the stew into bowls and top each serving with scallion greens.