Ingredients with Measurements:
- 1 lb. firm white fish fillets, cut into bite-sized pieces
- 1 package (14 oz.) soft tofu, cut into cubes
- 1 onion, sliced
- 2 green onions, chopped
- 3 cloves garlic, minced
- 1 tbsp. gochugaru (Korean red pepper flakes)
- 1 tbsp. gochujang (Korean red pepper paste)
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 1 tbsp. sesame oil
- 4 cups water or fish stock
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Ladle
Step-by-step instructions:
1. In a large pot or Dutch oven, heat sesame oil over medium heat. Add onion, garlic, and green onions and sauté for 2-3 minutes until fragrant.
2. Add gochugaru and gochujang and stir well to combine with the vegetables.
3. Add fish fillets and stir gently to coat with the spicy sauce.
4. Pour in water or fish stock and bring to a boil.
5. Reduce heat to medium-low and simmer for 10-15 minutes until the fish is cooked through.
6. Add soft tofu and gently stir to combine with the fish and vegetables.
7. Season with soy sauce, fish sauce, salt, and pepper to taste.
8. Simmer for another 5-10 minutes until the tofu is heated through.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Any firm white fish can be used instead of the suggested fish fillets.
- Chicken or beef stock can be used instead of fish stock.
- Vegetable oil can be used instead of sesame oil.
Variations:
- Add vegetables such as mushrooms, zucchini, or carrots for added nutrition and flavor.
- Use chicken or beef instead of fish for a different protein source.
- Add noodles for a heartier meal.
Tips and tricks:
- Use fresh fish for the best flavor and texture.
- Be careful not to overcook the fish as it can become tough and dry.
- Adjust the spiciness to your liking by adding more or less gochugaru and gochujang.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Steamed rice
- Kimchi
- Banchan (Korean side dishes)
Suggested side dishes:
- Steamed vegetables
- Korean pancake (jeon)
- Japchae (Korean glass noodle dish)
Troubleshooting advice:
- If the stew is too spicy, add more water or stock to dilute the spiciness.
- If the fish is overcooked, reduce the cooking time or use a lower heat.
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:
- Maeutang-Sundubu-Jjigae is a popular Korean stew that originated from the southern coastal region of Korea. It is traditionally made with fresh seafood such as fish, clams, or shrimp.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve hot with steamed rice and Korean side dishes for a complete meal.
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Region: Korean