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Spicy Yellow Croaker Fish Stew, Jogi MaeUn-Tang

Holly Ford
Make this simple flavorful spicy fish stew with the leftover Kimchi seasoning paste
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 2



  • Clean the fish by removing all the fins, tails, and scales from the body and head. Rinse well and set aside.
  • In a pot combine radish slices, sea kelp and water and bring to boil. Simmer for 3-5 minute until radishes are somewhat tender. Remove the sea kelp.
  • Add the fish and the kimchi seasoning paste to the pot. Smear the Korean soybean paste to incorporate to the broth. Boil the stew over medium heat for 4-5 minutes or until fishes are cooked and the radishes are tender, spooning up the broth over the fish occasionally.
  • Taste the broth and season with the Korean soy sauce for soup according to your taste.
  • Add the slices chili at last and cook for 1 more minute. Remove the pot from the heat and add the green onion and the arugula at last. Serve hot with rice.
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