Spicy Catfish Stew
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Pieces of catfish simmer in a gochujang broth, and thin pinches of flour dough go in partway through, so fish and sujebi dumplings come out of the same pot.
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Before cutting, the catfish is rubbed well with salt to strip off its slippery coating, which otherwise leaves a muddy taste in the broth.
Ingredients
Instructions
- 1
Add water, dried anchovies, and thinly sliced radish to a pot and boil for 20 minutes to make a broth.
- 2
Remove the entrails and fins from the catfish, rub with salt to clean the slimy surface, and cut into 3 pieces.
- 3
Remove the anchovies from the broth, mix in gochujang, red pepper flakes, and minced garlic, and bring to a boil.
- 4
When the broth boils, add the prepared catfish and cook for about 15 minutes until the meat is fully cooked.
- 5
Tear the wheat dough into thin flakes, add them to the soup, and boil until they float to the surface.
- 6
Top with water dropwort, crown daisy, and scallion, simmer for 3 more minutes until the vegetables wilt, then turn off the heat.
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