Ingredients with Measurements:
- 1 pound of firm white fish fillets, cut into bite-sized pieces
- 1 tablespoon of Korean fermented anchovy sauce (myeolchijeot)
- 1 tablespoon of Korean chili paste (gochujang)
- 1 tablespoon of Korean chili flakes (gochugaru)
- 1 tablespoon of vegetable oil
- 1 onion, thinly sliced
- 4 cloves of garlic, minced
- 1-inch piece of ginger, peeled and grated
- 4 cups of fish or chicken broth
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of rice wine or dry sherry
- 1 cup of chopped cabbage
- 1 cup of chopped zucchini
- 1 cup of chopped carrots
- 1 cup of chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a small bowl, mix together the anchovy sauce, chili paste, and chili flakes. Set aside.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the fish to the pot and cook for 2-3 minutes until lightly browned.
4. Pour in the broth, soy sauce, sugar, and rice wine. Stir to combine.
5. Add the cabbage, zucchini, and carrots to the pot and bring to a boil.
6. Reduce the heat to medium-low and simmer for 10-15 minutes until the vegetables are tender.
7. Stir in the scallions and the anchovy-chili mixture. Season with salt and pepper to taste.
8. Simmer for an additional 5-10 minutes until the fish is cooked through and the stew is heated through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for sautéing and boiling, medium-low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 1000mg
Total carbohydrates: 19g
Dietary fiber: 4g
Sugar: 10g
Protein: 25g
Substitutions for ingredients:
- Any firm white fish can be used in place of the recommended fish fillets.
- If Korean fermented anchovy sauce is not available, fish sauce can be used as a substitute.
- If Korean chili paste is not available, a mixture of tomato paste and red pepper flakes can be used instead.
- If Korean chili flakes are not available, crushed red pepper flakes can be used instead.
Variations:
- Add other seafood such as shrimp or clams to the stew.
- Use different vegetables such as mushrooms, bell peppers, or spinach.
- Add noodles such as udon or ramen to make it a noodle soup.
Tips and tricks:
- Make sure to cut the fish into bite-sized pieces to ensure even cooking.
- Adjust the amount of chili paste and chili flakes to your desired level of spiciness.
- If the stew is too thick, add more broth or water to thin it out.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped scallions on top.
Garnishes:
Chopped cilantro, sliced jalapeños, or a drizzle of sesame oil can be used as garnishes.
Pairings:
Serve the stew with steamed rice and a side of kimchi.
Suggested side dishes:
Steamed rice, kimchi, pickled vegetables, or a simple salad.
Troubleshooting advice:
- If the stew is too spicy, add more broth or water to dilute the heat.
- If the fish is overcooked, reduce the cooking time or add it to the stew at a later stage.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Myeolchijeot-jjamppong is a popular Korean seafood stew that originated in the port city of Busan.
Flavor profiles:
This stew is spicy, savory, and slightly sweet with a hint of umami from the anchovy sauce.
Serving suggestions:
This stew is perfect for a cozy night in or a dinner party with friends.
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Region: Korean