Saengseon Jjigae (생선찌개), or spicy fish stew, is a classic Korean dish made with fresh fish, vegetables, and a spicy, savory broth. This comforting stew is perfect for chilly days and is typically enjoyed with a bowl of steamed rice.
Key Ingredients:
- Fish: Fresh white fish like cod, mackerel, or pollock is commonly used. You can also use seafood like clams, shrimp, or squid for variation.
- Vegetables:
- Radish (mu or daikon)
- Zucchini
- Green onions
- Onions
- Enoki mushrooms (optional)
- Seasoning Paste (Yangnyeom):
- Gochugaru (Korean red chili flakes)
- Gochujang (Korean red chili paste)
- Minced garlic
- Soy sauce
- Fish sauce
- Sesame oil
- Broth:
- Anchovy-kelp broth (made by simmering dried anchovies and kelp) or plain water.
How to Make Saengseon Jjigae:
1. Prepare the Ingredients:
- Cut the fish into serving-size pieces. Rinse and pat dry.
- Slice radish, zucchini, and onion into thin pieces. Chop green onions into long strips.
- If using seafood, clean thoroughly.
2. Make the Seasoning Paste:
- In a bowl, mix:
- 2 tablespoons gochugaru
- 1 tablespoon gochujang
- 1 tablespoon minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- Optional: Add a pinch of sugar for balance.
3. Assemble the Stew:
- In a pot, layer sliced radish and onions at the bottom.
- Place fish pieces and other vegetables on top.
- Add the seasoning paste and pour in 4–5 cups of broth or water until ingredients are submerged.
4. Cook the Stew:
- Bring the stew to a boil over medium-high heat, then reduce to a simmer.
- Cook for 15–20 minutes, ensuring the fish is fully cooked and the flavors meld.
- Skim any foam that rises to the surface.
5. Adjust and Garnish:
- Taste and adjust the seasoning with salt or soy sauce if needed.
- Garnish with chopped green onions and a sprinkle of sesame seeds.
Serving Suggestions:
- Serve Saengseon Jjigae bubbling hot with steamed rice and side dishes (banchan) like kimchi, pickled radish, or seasoned spinach.
- For extra heat, offer sliced chili peppers on the side.
Would you like to know how to make the anchovy-kelp broth or any tips for a specific type of fish?