\nSavor the bold flavors of Korea with this spicy grilled mackerel recipe, perfect for adventurous palates. The combination of sweet and spicy marinade, crispy skin, and tender flesh will leave you craving more.<\/p>\n
Are you ready to spice up your seafood game? Look no further! Korean cuisine has a rich tradition of pairing bold flavors with fresh, sustainable seafood. In this article, we’ll be diving into the world of spicy Korean fish recipes that will tantalize your taste buds and leave you wanting more.<\/p>\n
From classic dishes like Spicy Korean Grilled Mackerel to innovative twists like Garlic Butter Korean Fried Fish, there’s something for everyone in this list of 20 mouth-watering recipes. Whether you’re a seasoned chef or just starting out, these spicy Korean fish dishes are sure to become new favorites.<\/p>\n
In the following pages, we’ll take you on a culinary journey through the bold flavors and techniques that make Korean cuisine so unique. From the pungent heat of gochujang sauce to the savory umami of soy sauce, every ingredient has been carefully selected to add depth and complexity to each dish.<\/p>\n
So, let’s dive in and explore the world of spicy Korean fish recipes! Which one will you try first?<\/p>\n
\nSavor the bold flavors of Korea with this spicy grilled mackerel recipe, perfect for adventurous palates. The combination of sweet and spicy marinade, crispy skin, and tender flesh will leave you craving more.<\/p>\n
Ingredients:<\/strong><\/p>\n – 4 mackerel fillets (about 6 oz each) Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine chili flakes, soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil. Blend until smooth. Cooking Time:<\/strong> 8-10 minutes total<\/p>\n Ingredients:<\/strong><\/p>\n – 4 cod fillets (6 oz each) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 pieces of firm white fish (such as cod or tilapia), cut into bite-sized pieces Garlic Butter Sauce:<\/strong><\/p>\n – 2 cloves of garlic, minced Instructions:<\/strong><\/p>\n 1. In a shallow dish, mix together flour, cornstarch, and panko breadcrumbs. Cooking Time:<\/strong> Approximately 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound sushi-grade tuna, cut into small pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 yellow croaker fillets (about 1\/2 pound each) Instructions:<\/strong><\/p>\n 1. Cut the fish into bite-sized pieces. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 fish cakes (homemade or store-bought), cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat the oil in a large pot over medium heat. Cooking Time:<\/strong> 15-17 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound firm white fish (such as cod or tilapia), cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 mackerel fillets (about 1 pound) Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> About 45-50 minutes total<\/p>\n Ingredients:<\/p>\n – 4 sea bass fillets (6 oz each) Instructions:<\/p>\n 1. Preheat steamer basket with 2 cups of water. Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 salmon fillets (6 oz each) Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 pound octopus, cleaned and cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large bowl, combine flour, cornstarch, and scallions. Cooking Time:<\/strong> 10-12 minutes<\/p>\n In this recipe, we’ll show you how to cook a tender and flavorful Korean Hairtail Fish dish that’s perfect for a cold winter evening. The braising liquid infuses the fish with a rich and savory flavor that’s sure to become a new favorite.<\/p>\n Ingredients:<\/p>\n – 1 lb Korean Hairtail Fish (or substitute with other white fish), cut into 2-inch pieces Instructions:<\/p>\n 1. Heat oil in a large Dutch oven over medium-high heat. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 cup pollock roe Instructions:<\/strong><\/p>\n 1. Heat oil in a medium saucepan over medium heat. Cooking Time:<\/strong> 15-18 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb skate fish (or other fish), cut into small pieces Instructions:<\/strong><\/p>\n 1. In a large bowl, mix together chili flakes, salt, sugar, and rice vinegar. Cooking Time:<\/strong> 24 hours (marinating) + 10 minutes (rinsing and preparing)<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 pieces of firm white fish (such as cod or tilapia), cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. In a shallow dish, mix together flour, cornstarch, panko breadcrumbs, salt, black pepper, and garlic powder. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 cup anchovies (dried or fresh) Instructions:<\/strong><\/p>\n 1. Rinse the anchovies and drain well. Cooking Time:<\/strong> 10-12 minutes<\/p>\n These crispy-on-the-outside, tender-on-the-inside dumplings are filled with a flavorful fish and vegetable mixture, perfect for snacking or as part of a larger meal.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of round wonton wrappers (about 20-24 pieces) Instructions:<\/strong><\/p>\n 1. Preheat a large skillet or wok with 2-3 inches of oil over medium-high heat. Cooking Time:<\/strong> About 10-12 minutes per batch.<\/p>\n Ingredients:<\/strong><\/p>\n – 4 eel fillets (about 1 pound) Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Get ready to ignite your taste buds with these 20 spicy Korean fish recipes! From grilled mackerel to braised cod, and from pan-fried yellow croaker to spicy tuna stew, this collection has it all. Discover the bold flavors of gochujang-glazed salmon, spicy octopus and fish stir-fry, and fermented skate fish. Indulge in comforting hot pots and crispy fried fish with sweet chili sauce. With a range of dishes that cater to different tastes and cooking styles, this article is a must-read for anyone looking to spice up their culinary repertoire.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you ready to spice up your seafood game? Look no further! Korean cuisine has a rich tradition of pairing bold flavors with fresh, sustainable seafood. In this article, we’ll be diving into the world of spicy Korean fish recipes that will tantalize your taste buds and leave you wanting more. From classic dishes like … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":2785,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-3242","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/3242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=3242"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/3242\/revisions"}],"predecessor-version":[{"id":3243,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/3242\/revisions\/3243"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/2785"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=3242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=3242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=3242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1\/2 cup Korean chili flakes (gochugaru)
\n– 1\/4 cup soy sauce
\n– 1\/4 cup brown sugar
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated ginger
\n– 2 tablespoons rice vinegar
\n– 1 teaspoon sesame oil
\n– Salt and black pepper to taste<\/p>\n
\n2. Place mackerel fillets in a shallow dish and pour the marinade over them. Let sit for at least 30 minutes or up to 2 hours in the refrigerator.
\n3. Preheat grill to medium-high heat. Remove mackerel from marinade, letting excess liquid drip off. Grill for 4-5 minutes per side, or until cooked through.
\n4. Serve immediately, garnished with chopped green onions and toasted sesame seeds if desired.<\/p>\nKorean-Style Braised Cod with Radish<\/h2>\n
\nA flavorful and aromatic dish that combines the tender flakes of cod with the spicy kick of Korean chili flakes and the crunch of radish. This braised cod is perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 2 medium daikon radishes, peeled and sliced into 1\/4-inch thick rounds
\n– 2 tbsp Korean chili flakes (gochugaru)
\n– 2 tbsp soy sauce
\n– 2 tbsp brown sugar
\n– 2 tbsp rice vinegar
\n– 2 cloves garlic, minced
\n– 1 tsp grated ginger
\n– 1\/4 cup water
\n– Sesame seeds and chopped scallions for garnish<\/p>\n
\n2. In a large skillet, heat 1 tbsp of oil over medium-high heat. Add cod fillets and cook for 2-3 minutes on each side, until browned.
\n3. Transfer the cod to a braising pan or Dutch oven. Add radish slices, chili flakes, soy sauce, brown sugar, rice vinegar, garlic, and ginger.
\n4. Pour in water and bring to a simmer.
\n5. Cover the pan and braise for 15-20 minutes, until cod is cooked through and radishes are tender.
\n6. Serve with sesame seeds and chopped scallions on top.<\/p>\nGarlic Butter Korean Fried Fish<\/h2>\n
\nExperience the bold flavors of Korea with this crispy and savory fish dish. Pan-seared to perfection and served with a rich garlic butter sauce, this recipe is sure to impress.<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/2 cup cornstarch
\n– 1\/4 cup panko breadcrumbs
\n– 1\/2 cup garlic butter sauce (see below)
\n– Vegetable oil for frying
\n– Salt and pepper to taste<\/p>\n
\n– 2 tablespoons unsalted butter
\n– 2 tablespoons soy sauce
\n– 2 tablespoons rice vinegar
\n– 1 tablespoon honey
\n– 1\/4 cup chopped green onions, for garnish<\/p>\n
\n2. Dip each piece of fish into the flour mixture, shaking off excess.
\n3. Fry fish in hot oil until golden brown, about 3-4 minutes per side.
\n4. Remove fish from oil and place on paper towels to drain.
\n5. Serve with garlic butter sauce spooned over the top.<\/p>\nKorean Spicy Tuna Stew<\/h2>\n
\nThis spicy tuna stew, also known as “Eo Jang” in Korean, is a popular dish that combines the freshness of tuna with the bold flavors of gochugaru (Korean chili flakes). This easy-to-make recipe is perfect for a quick and satisfying meal.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon gochugaru (Korean chili flakes)
\n– 4 cups fish stock or water
\n– 1\/2 cup Korean chili paste (gochujang)
\n– 1\/4 cup soy sauce
\n– Salt and pepper to taste
\n– Chopped green onions and toasted sesame seeds for garnish (optional)<\/p>\n
\n2. Add onion, garlic, and ginger; cook until onion is translucent.
\n3. Add tuna, gochugaru, fish stock, chili paste, and soy sauce. Stir well to combine.
\n4. Bring to a boil, then reduce heat and simmer for 5-7 minutes or until the flavors have melded together.
\n5. Season with salt and pepper to taste.
\n6. Garnish with green onions and toasted sesame seeds if desired.<\/p>\nPan-Fried Korean Yellow Croaker<\/h2>\n
\nYellow croaker, a popular fish in Korean cuisine, is pan-fried to perfection with a crispy exterior and tender interior. This recipe yields a flavorful and aromatic dish that’s sure to please.<\/p>\n
\n– 1\/4 cup cornstarch
\n– 2 tablespoons vegetable oil
\n– 1 tablespoon soy sauce
\n– 1 tablespoon Gochujang (Korean chili paste)
\n– 1 tablespoon garlic, minced
\n– 1 teaspoon sugar
\n– Salt and black pepper, to taste
\n– Chopped green onions and toasted sesame seeds for garnish (optional)<\/p>\n
\n2. In a shallow dish, mix cornstarch and a pinch of salt. Dredge the fish pieces in the mixture, shaking off excess.
\n3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the fish and cook for 3-4 minutes on each side, or until cooked through.
\n4. In a small bowl, whisk together soy sauce, Gochujang, garlic, sugar, salt, and pepper. Pour the sauce over the fish during the last minute of cooking.
\n5. Serve hot, garnished with green onions and sesame seeds if desired.<\/p>\nKorean Fish Cake Soup<\/h2>\n
\nThis hearty Korean Fish Cake Soup, also known as “eo-muk-guk” in Korean, is a comforting and flavorful dish that’s perfect for any meal. With a rich broth and tender fish cakes, it’s no wonder this soup is a staple in many Korean households.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 2 cups dashi broth (or chicken broth)
\n– 1 cup water
\n– 1\/4 teaspoon ground black pepper
\n– Salt to taste
\n– Chopped green onions and toasted sesame seeds for garnish (optional)<\/p>\n
\n2. Add the onion and garlic; cook until softened, about 3 minutes.
\n3. Add the fish cakes and cook for an additional 2-3 minutes, or until lightly browned.
\n4. Pour in the dashi broth and water; bring to a simmer.
\n5. Reduce heat to low and let soup simmer for 10-12 minutes or until heated through.
\n6. Season with black pepper and salt to taste.
\n7. Garnish with green onions and toasted sesame seeds, if desired.<\/p>\nSpicy Korean Fish Jjigae<\/h2>\n
\nThis bold and spicy fish stew is a staple of Korean cuisine, perfect for a comforting and flavorful meal. With the combination of tender fish, crunchy vegetables, and gochugaru (Korean chili flakes), this dish will leave you craving more.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup Korean chili flakes (gochugaru)
\n– 1\/2 cup chopped zucchini
\n– 1\/2 cup chopped bell peppers
\n– 1\/4 cup soy sauce
\n– 1\/4 cup fish sauce
\n– Salt and black pepper to taste
\n– Scallions, thinly sliced for garnish<\/p>\n
\n2. Add onion and garlic; cook until onion is translucent.
\n3. Add fish pieces; cook until opaque and flaky.
\n4. Add chili flakes, zucchini, bell peppers, soy sauce, and fish sauce. Stir well.
\n5. Season with salt and black pepper to taste.
\n6. Simmer for 10-15 minutes or until vegetables are tender.
\n7. Garnish with scallions before serving.<\/p>\nKorean Soy Sauce Braised Mackerel<\/h2>\n
\nA classic Korean dish that combines the rich flavors of soy sauce, garlic, and sugar with the tender flesh of mackerel. This braising method results in a fall-apart texture and intense umami flavor.<\/p>\n
\n– 2 tablespoons soy sauce
\n– 2 tablespoons Korean chili flakes (gochugaru)
\n– 2 cloves garlic, minced
\n– 1 tablespoon brown sugar
\n– 1 tablespoon vegetable oil
\n– 1 cup water
\n– Scallions, chopped (optional)<\/p>\n
\n2. In a large bowl, whisk together soy sauce, chili flakes, garlic, and sugar.
\n3. Add the mackerel fillets to the marinade and toss to coat. Let it sit for at least 30 minutes or overnight.
\n4. Heat the oil in a large Dutch oven over medium-high heat. Remove the mackerel from the marinade, letting any excess liquid drip off.
\n5. Braise the mackerel for 15-20 minutes or until cooked through.
\n6. Add the water to the pot and cover with a lid. Transfer to the preheated oven and braise for an additional 10-15 minutes.
\n7. Serve hot, garnished with chopped scallions if desired.<\/p>\nKorean-Style Steamed Sea Bass<\/h2>\n
\nThis recipe brings together the simplicity of steaming with the bold flavors of Korean cuisine, perfect for a quick and impressive dinner.<\/p>\n
\n– 2 tbsp soy sauce
\n– 1 tbsp Gochujang (Korean chili paste)
\n– 2 cloves garlic, minced
\n– 1 tsp grated ginger
\n– 2 tbsp brown sugar
\n– 2 tbsp rice vinegar
\n– 1\/4 cup water
\n– Salt and black pepper, to taste
\n– Chopped green onions and toasted sesame seeds for garnish (optional)<\/p>\n
\n2. In a small bowl, whisk together soy sauce, Gochujang, garlic, ginger, brown sugar, rice vinegar, and water.
\n3. Place the sea bass fillets in the steamer basket, leaving some space between each fillet.
\n4. Pour the marinade over the fish, making sure they are fully coated.
\n5. Steam for 8-10 minutes or until cooked through.
\n6. Season with salt and black pepper to taste.
\n7. Garnish with chopped green onions and toasted sesame seeds, if desired.<\/p>\nGrilled Korean Salmon with Gochujang Glaze<\/h2>\n
\nA sweet and spicy fusion of flavors, this grilled salmon dish is a modern twist on traditional Korean cuisine.<\/p>\n
\n– 2 tbsp gochujang
\n– 1\/4 cup soy sauce
\n– 2 tbsp brown sugar
\n– 2 tbsp rice vinegar
\n– 2 tsp sesame oil
\n– 2 cloves garlic, minced
\n– 1 tsp grated ginger
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, whisk together gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
\n3. Brush the glaze on both sides of the salmon fillets, making sure they are fully coated.
\n4. Place the salmon on the grill and cook for 4-5 minutes per side, or until cooked through to your desired level of doneness.
\n5. Remove from heat and let rest for a few minutes before serving.<\/p>\nKorean Spicy Octopus and Fish Stir-Fry<\/h2>\n
\nA flavorful and spicy stir-fry dish that combines the tender texture of octopus with the flaky fish, all wrapped up in a bold Korean-inspired sauce.<\/p>\n
\n– 1\/2 pound firm white fish (such as cod or tilapia), cut into bite-sized pieces
\n– 2 tablespoons Gochujang (Korean chili paste)
\n– 2 cloves garlic, minced
\n– 1 tablespoon soy sauce
\n– 1 tablespoon rice vinegar
\n– 1 teaspoon sugar
\n– 1\/4 teaspoon red pepper flakes
\n– 2 tablespoons vegetable oil
\n– Salt and black pepper to taste
\n– Chopped green onions and toasted sesame seeds for garnish (optional)<\/p>\n
\n2. Add the octopus and fish, and cook until they are opaque and cooked through, about 3-4 minutes.
\n3. In a small bowl, whisk together Gochujang, garlic, soy sauce, rice vinegar, sugar, and red pepper flakes.
\n4. Pour the sauce over the seafood and stir to combine.
\n5. Cook for an additional 1-2 minutes, until the sauce has thickened slightly.
\n6. Season with salt and black pepper to taste.
\n7. Garnish with chopped green onions and toasted sesame seeds, if desired.<\/p>\nKorean Fish Pancakes<\/h2>\n
\nA popular street food in Korea, these crispy and savory fish pancakes are a must-try. This simple recipe yields a delicious and addictive snack that’s perfect for any occasion.<\/p>\n
\n– 1\/4 cup cornstarch
\n– 1\/4 cup chopped scallions (green onions)
\n– 1\/2 cup fish paste (or substitute with fish cake or cod roe)
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– Vegetable oil for frying<\/p>\n
\n2. Add the fish paste and mix until well combined.
\n3. Season with salt and pepper to taste.
\n4. Divide the mixture into 4-6 portions, depending on desired pancake size.
\n5. Heat about 1\/2 inch of vegetable oil in a non-stick pan or wok over medium-high heat.
\n6. Fry the pancakes for 3-4 minutes on each side, until crispy and golden brown.
\n7. Drain excess oil with paper towels and serve hot.<\/p>\nBraised Korean Hairtail Fish<\/h2>\n
\nBraised Korean Hairtail Fish: A Hearty Winter Delight<\/p>\n
\n– 2 tablespoons Gochujang (Korean chili paste)
\n– 2 tablespoons soy sauce
\n– 2 tablespoons Korean chili flakes (gochugaru)
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated ginger
\n– 1 cup Korean beer or water
\n– 2 tablespoons sugar
\n– 1\/4 cup chopped scallions for garnish<\/p>\n
\n2. Add the fish and cook until browned, about 3-4 minutes per side. Remove from pot and set aside.
\n3. In the same pot, add Gochujang, soy sauce, chili flakes, garlic, and ginger. Cook for 1 minute, stirring constantly.
\n4. Add beer or water, sugar, and fish back to the pot. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until the fish is tender.
\n5. Serve hot, garnished with chopped scallions.<\/p>\nKorean Spicy Pollock Roe Stew<\/h2>\n
\nThis hearty stew, known as “Gejang” in Korean, is a popular comfort food that combines the rich flavor of pollock roe with spicy gochugaru and savory aromatics. With this easy-to-make recipe, you can experience the bold flavors of Korea’s coastal cuisine from the warmth of your own home.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon gochugaru (Korean chili flakes)
\n– 1\/4 cup water
\n– Salt and black pepper to taste
\n– Chopped green onions and toasted sesame seeds for garnish (optional)<\/p>\n
\n2. Add onion, garlic, and ginger; cook until softened, about 3 minutes.
\n3. Add pollock roe, gochugaru, and water; stir to combine.
\n4. Bring mixture to a simmer; reduce heat to low and cook for 10-12 minutes or until the flavors have melded together and the stew has thickened slightly.
\n5. Season with salt and black pepper to taste.
\n6. Garnish with green onions and toasted sesame seeds, if desired.<\/p>\nKorean Fermented Skate Fish<\/h2>\n
\nOi Ssah is a traditional Korean fermented fish dish that’s rich in umami flavor and packed with nutrients. This recipe uses skate fish, but you can substitute it with other types of fish or seafood.<\/p>\n
\n– 1\/2 cup Korean chili flakes (gochugaru)
\n– 1\/4 cup salt
\n– 1\/4 cup brown sugar
\n– 1\/4 cup rice vinegar
\n– 1\/4 cup water
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated ginger
\n– 1\/4 cup chopped scallions, for garnish<\/p>\n
\n2. Add the fish pieces to the marinade and massage gently to coat evenly. Cover and refrigerate for at least 24 hours or up to 3 days.
\n3. Before serving, rinse the fish under cold water to remove excess brine. Pat dry with paper towels.
\n4. Slice the fish into thin strips and garnish with chopped scallions.
\n5. Serve Oi Ssah chilled or at room temperature.<\/p>\nKorean Fish and Tofu Hot Pot<\/h2>\n
\nA classic Korean hot pot recipe that combines the flavors of fish, tofu, and a variety of vegetables in a savory broth.<\/p>\n
\n– 1 lb white fish (such as cod or tilapia), cut into bite-sized pieces
\n– 1 block of firm tofu, cut into small cubes
\n– 2 cups of Korean chili flakes (gochugaru)
\n– 4 cups of water
\n– 2 tablespoons of soy sauce
\n– 2 tablespoons of sesame oil
\n– 1 onion, thinly sliced
\n– 2 cloves of garlic, minced
\n– 1 cup of zucchini, sliced
\n– 1 cup of carrots, peeled and sliced
\n– Salt and black pepper to taste<\/p>\n
\n1. In a large pot, combine the fish, tofu, chili flakes, water, soy sauce, and sesame oil.
\n2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
\n3. Add the sliced onion, minced garlic, zucchini, and carrots to the pot.
\n4. Simmer the hot pot for an additional 5-7 minutes or until the vegetables are tender.
\n5. Season with salt and black pepper to taste.
\n6. Serve the hot pot with a side of rice or noodles.<\/p>\nKorean-Style Fried Fish with Sweet Chili Sauce<\/h2>\n
\nExperience the bold flavors of Korean cuisine with this crispy fried fish dish smothered in a sweet and spicy chili sauce. This recipe is perfect for a quick weeknight dinner or a weekend treat.<\/p>\n
\n– 1 cup all-purpose flour
\n– 1\/2 cup cornstarch
\n– 1\/2 cup panko breadcrumbs
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 teaspoon garlic powder
\n– 1\/4 cup vegetable oil
\n– Sweet Chili Sauce (store-bought or homemade)
\n– Chopped green onions and toasted sesame seeds for garnish (optional)<\/p>\n
\n2. Dredge fish pieces in the flour mixture, shaking off excess.
\n3. Fry fish in vegetable oil until golden brown and crispy, about 3-4 minutes per side.
\n4. Drain on paper towels and serve with Sweet Chili Sauce for dipping.
\n5. Garnish with chopped green onions and toasted sesame seeds, if desired.<\/p>\nKorean Spicy Anchovy Side Dish<\/h2>\n
\nThis popular Korean side dish adds a burst of savory flavor to any meal. With its spicy kick from gochugaru, it’s a staple at many Korean tables.<\/p>\n
\n– 2 tablespoons gochugaru (Korean chili flakes)
\n– 2 cloves garlic, minced
\n– 2 tablespoons soy sauce
\n– 2 tablespoons Korean chili paste (gochujang)
\n– 1 tablespoon sugar
\n– 2 tablespoons water
\n– Sesame oil and chopped green onions for garnish (optional)<\/p>\n
\n2. In a blender or food processor, combine garlic, gochugaru, soy sauce, chili paste, and sugar. Blend until smooth.
\n3. Add the water and blend until the mixture is thick and syrupy.
\n4. Heat a small pan over medium heat and add the blended mixture. Cook for 5 minutes, stirring frequently.
\n5. Add the anchovies to the pan and stir well. Cook for an additional 2-3 minutes or until the anchovies are rehydrated.
\n6. Remove from heat and let cool slightly. Garnish with sesame oil and chopped green onions if desired.<\/p>\nKorean Fish Dumplings<\/h2>\n
\nKorean Fish Dumplings (Bokkeumbap): A Delightful Twist on Traditional Korean Cuisine<\/p>\n
\n– 1\/2 cup fish paste (or substitute with cooked and flaked fish)
\n– 1\/4 cup finely chopped onion
\n– 1\/4 cup grated carrot
\n– 1\/4 cup chopped scallions
\n– 1\/4 cup soy sauce
\n– 1 tablespoon sesame oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a bowl, mix together fish paste, onion, carrot, scallions, soy sauce, and sesame oil.
\n3. Lay a wonton wrapper on a flat surface and place a small spoonful of the fish mixture in the center.
\n4. Fold the wrapper into a triangle or shape as desired, pressing edges to seal.
\n5. When oil is hot, add dumplings (about 6-8 at a time) and fry until golden brown, flipping halfway.
\n6. Drain on paper towels and serve warm.<\/p>\nKorean Grilled Eel with Spicy Sauce<\/h2>\n
\nThis classic Korean dish combines the tender flavor of grilled eel with a spicy kick from a savory sauce, making it a must-try for any seafood lover.<\/p>\n
\n– 2 tablespoons soy sauce
\n– 2 tablespoons Gochujang (Korean chili paste)
\n– 2 cloves garlic, minced
\n– 1 tablespoon brown sugar
\n– 1 tablespoon rice vinegar
\n– 1 teaspoon sesame oil
\n– 1\/4 cup water
\n– Salt and black pepper, to taste<\/p>\n
\n2. In a small bowl, whisk together soy sauce, Gochujang, garlic, brown sugar, rice vinegar, and sesame oil.
\n3. Place eel fillets in the marinade and let it sit for at least 30 minutes.
\n4. Remove eel from marinade, letting any excess liquid drip off.
\n5. Grill eel for 2-3 minutes per side, or until cooked through.
\n6. In a small bowl, whisk together water and sauce leftover from marinating (discard the solids).
\n7. Serve grilled eel with spicy sauce spooned over the top.<\/p>\nSummary<\/h2>\n