Korean Spicy Braised Pufferfish
Cleaned pufferfish fillets are steamed with bean sprouts and water dropwort in a spicy gochugaru and gochujang sauce. The pufferfish meat is lean with a firm, bouncy texture that holds up well under the bold chili seasoning. Bean sprouts add crunch and a refreshing counterpoint, while water dropwort contributes its distinctive herbal fragrance. Seasoned with soy sauce and garlic, this is a coastal Korean fish dish with considerable heat.
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Instructions
- 1
Rinse pufferfish fillets under running water and drain well.
- 2
Make a spicy braising liquid with gochugaru, gochujang, soy sauce, garlic, and water.
- 3
Spread bean sprouts in a pot, place fish on top, and pour in the sauce.
- 4
Cover and cook over medium heat for 20 minutes.
- 5
Add water dropwort and braise 5 more minutes for aroma.
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