Gwangeomaeuntang || Spicy Flatfish Stew, 鲜辣左口鱼汤, 鮮辣左口魚湯, ヒラメの辛味スープ, 광어매운탕 1

Gwangeomaeuntang is a popular Korean fish stew made with halibut (광어). It’s a hearty and spicy dish that’s perfect for a cold day.

Ingredients:

• Halibut, cut into chunks
• Vegetables (such as zucchini, mushrooms, onions, and green onions)
• Gochugaru (Korean red pepper flakes)
• Gochujang (Korean red pepper paste)
• Garlic
• Ginger
• Soy sauce
• Dashi stock or water
• Tofu (optional)

Instructions:

1. Prepare the ingredients:
   • Cut the halibut into bite-sized chunks.
   • Chop the vegetables.
   • Mince the garlic and ginger.
2. Make the spicy broth:
   • In a large pot, heat some oil.
   • Add the garlic and ginger and sauté until fragrant.
   • Stir in the gochugaru and gochujang.
   • Pour in the dashi stock or water.
   • Bring the broth to a boil.
3. Add the ingredients:
   • Add the halibut and vegetables to the boiling broth.
   • Simmer until the fish and vegetables are cooked through.
   • Season with soy sauce to taste.
4. Serve:
   • Serve the hot stew with rice.

Tips:

• For a richer flavor, you can add a spoonful of doenjang (fermented soybean paste) to the broth.
• If you don’t have halibut, you can use other types of fish, such as cod or rockfish.
• To make the stew spicier, add more gochugaru and gochujang.