Spicy Fish Stew

Maeuntang

Ingredients

• 12 oz White fish fillet (cod or snapper)
• 1 medium Zucchini (sliced)
• ½ medium Onion (sliced)
• ½ cup Korean radish (sliced thin) (optional)
• 4 oz Tofu (cubed) (optional)
• 2 tablespoons Gochugaru
• 1 tablespoon Doenjang
• 3 cloves Garlic (minced)
• 2 stalks Green onion
• 1 Chili pepper (sliced) (optional)
• 3 cups Anchovy stock

Instructions

1. Bring 3 cups of anchovy stock to a boil. Add radish slices (if using) and cook for 5 minutes.
2. Add gochugaru, doenjang, and garlic. Stir to dissolve. Add zucchini and onion.
3. Gently add the fish fillets and tofu (if using). Simmer for 8-10 minutes without stirring too much — the fish breaks apart easily.
4. Add sliced chili pepper and green onion. Cook for 1 more minute and serve hot with rice.

From K-Kitchen — koreanhomecook.com