Koreanfishvia groq
Charred Fish Ttukbaegi
A flavorful and spicy Korean-inspired fish stew cooked in a ttukbaegi clay pot.
⏱25 min🍽4 servings📊medium
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Ingredients
- ●1 pound charred fishany firm white fish works well
- ●2 tablespoons shaggy northern bean pastealso known as doenjang
- ●1 tablespoon thai red curry pasteadjust to taste
- ● ttukbaegi clay pottraditional Korean cooking pot
- ●2 cups wateradjust to desired consistency
- ●2 tablespoons soy sauceoptional
- ●1 tablespoon brown sugaroptional
- ●1/4 teaspoon korean chili flakesoptional, adjust to taste
- ●1/4 cup green onionschopped, for garnish
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Instructions
- 1
Preheat the ttukbaegi clay pot over medium heat.
- 2
Add the northern bean paste and cook, stirring constantly, for 2-3 minutes.
- 3
Add the curry paste and cook for another minute, stirring constantly.
- 4
Add the water, soy sauce, brown sugar, and chili flakes (if using). Stir to combine.
- 5
Add the charred fish and cook for 5-7 minutes, or until cooked through.
- 6
Taste and adjust seasoning as needed.
- 7
Garnish with chopped green onions and serve hot.