Korean Fish Stew - Authentic and Fast

Fancy some exotic and easy to prepare? - presenting Korean Fish Stew

When it comes to cold weather, nothing beats a warm spicy soup for winter (and a good sleep after the warm meal). To describe the flavor, it taste spicy, sweet and sourish, but what makes it matter is the ingredients that you put in.

To prepare this dish, it took me somewhat 10 - 15 minutes, and it serves 4. To serve this dish, you will need the following ingredients,

The ingredients

a. 750 ml of water

b. 1 packet of Chongga Fish stew base

c. 200 gm of Kaktugi kimchi (white radish Kimchi)

d. 4 - 6 slices of fresh mackerel (about 1 - 2 inch thick)

e. 2 stalk of green onion (or spring onion), cut into length of 2 inches

f. 1 onion, vertical cut (just like how you would cut an orange)

g. 100 gram of enoki mushroom (if you are using other mushroom, please cut into length size)

The steps are as follows

a. Boil 750 ml of water in a pot and empty the entire fish stew base and the Kaktugi Kimchi into the boiling water and stir well

b. Once the stew base boils, put in the mackerel into the stew and let it boil for 4 minutes over medium heat

c. Add in the green onion, mushroom, onion and let it cook for another 3 minutes over medium heat

e. Done! - that is approximately 10 minutes

Masterclass tips 1 - getting consistent results

a. Kaktugi Kimchi can be bought quite easily, we recommend Chongga brand because it is the number 1 brand in Korea, from our experience, it delivers very consistent quality, even if you can do it yourself, the quality will differ from batch to batch.

Masterclass tips 2 - delivering restaurant grade results.
a. If time is not an issue, get about 100 gm of watercress, Chongga Stew tofu (comes in a pack of 210gm), add the tofu with the fish, and add the watercress with the onions, it delivers restaurant grade result.