Blazing Red Pepper Fish Stew with Zucchini and Tofu
A fiery, clear-red broth brimming with flaky white fish fillets, silky tofu, and tender zucchini, seasoned with a potent dose of gochugaru and fresh garlic that warms you from the inside out. This is the quintessential Korean fisherman's stew, simple in its ingredients but explosive in flavor, traditionally served bubbling in a stone pot at the table.
Ingredients
- 1 lb firm white fish fillets (cod, snapper, or sea bass), cut into large chunks
- 1/2 block (7 oz) soft or medium tofu, cut into thick slabs
- 1 medium zucchini, sliced into half-moons
- 1 medium Korean radish (mu) or daikon, sliced into thin quarter-rounds
+ 13 more ingredients
Instructions
Sprinkle the fish chunks with rice wine and a pinch of black pepper. Let sit for 10 minutes to remove any fishiness. Pat dry.
If making anchovy-kelp broth from scratch, simmer 10-12 dried anchovies (heads and guts removed) and a 4-inch piece of dried kelp in 6 cups of water for 15 minutes. Strain and reserve the broth.
Pour the broth into a wide pot or stone pot and bring to a boil over medium-high heat. Add the radish slices first and cook for 5 minutes until they begin to turn translucent.
Add the gochugaru, gochujang, minced garlic, soy sauce, fish sauce, and sliced onion. Stir to dissolve the paste and let the broth return to a boil.
Gently lower the fish chunks into the bubbling broth, spacing them apart so they cook evenly. Add the tofu slabs alongside the fish. Reduce heat to medium and simmer for 8-10 minutes without stirring too aggressively, as the fish is delicate.
Add the zucchini slices and sliced chili peppers. Cook for another 3-4 minutes until the zucchini is just tender.
If using the beaten egg, drizzle it in a thin stream over the surface of the stew and let it set for 30 seconds. Scatter the green onions on top and remove from heat.
Serve immediately in the cooking pot, bubbling hot, alongside steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI