Spicy Fish Stew recipe - ingredients, nutrition and when to eat it
This spicy fish stew is made by simmering mild white fish and daikon in a gochujang-based sauce.
This spicy fish stew is made by simmering mild white fish and daikon in a gochujang-based sauce. The broth is refreshing and the fish is tender, making it a great choice for a hearty lunch or a rice-filled dinner.
Soups & stews · 30 minutes to cook
Nutrition (per 650g serving): 207 kcal · protein 29.4g · carbohydrate 19.2g · fat 1.7g · sodium 1122.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cod can easily fall apart if simmered too long, so add it after the broth comes to a boil.
Tips: Simmering the daikon well first gives the broth a gentle sweetness and refreshing flavor.
Tips: If you’re concerned about a fishy smell, rinse the cod lightly in cold water and pat it dry before using.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cod — 150 g
- Radish — 100 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Onion — 40 g
- Green onion — 20 g
- Garlic — 2 pc
- Korean chili flakes — 1 tsp
- Soy sauce — 1 tsp
- Cheongyang chili pepper — 1 pc
- Water — 1.5 cup
- Salt — 1 handful