Spicy Catfish Stew
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
A spicy Korean freshwater fish stew made with tender catfish, fragrant water dropwort, hand-torn dough flakes, and a rich gochujang broth.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Add water, dried anchovies, and thinly sliced radish to a pot and boil for 20 minutes to make a broth.
- 2Season
Remove the entrails and fins from the catfish, rub with salt to clean the slimy surface, and cut into 3 pieces.
- 3Heat
Remove the anchovies from the broth, mix in gochujang, red pepper flakes, and minced garlic, and bring to a boil.
- 4Heat
When the broth boils, add the prepared catfish and cook for about 15 minutes until the meat is fully cooked.
- 5Heat
Tear the wheat dough into thin flakes, add them to the soup, and boil until they float to the surface.
- 6Control
Top with water dropwort, crown daisy, and scallion, simmer for 3 more minutes until the vegetables wilt, then turn off the heat.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tender catfish meat
- Finish cue
- Top with water dropwort, crown daisy, and scallion, simmer for 3 more minutes until the vegetables wilt, then turn off the heat.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
60min, 10 ingredients
Category median
45min, 8 ingredients
Based on 242 recipes
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