Spicy and Refreshing Semi-Dried Sillago Stew
A Flavorful Stew for Dinner: Sillago Stew Recipe and How to Prepare It
This semi-dried sillago stew boasts a wonderfully spicy and refreshing broth that’s incredibly appealing. Sillago fish have a mild, non-fishy taste, making them perfect for stews. Enjoy this delicious, hearty dish for a satisfying dinner!
Main Ingredients- 10 semi-dried sillago fish
- 1/5 Korean radish (about 150g)
- 3 leaves of napa cabbage (inner part)
- 2 shiitake mushrooms
- 80g zucchini (about 1/4 medium)
- 1/2 stalk green onion
- 1 Korean green chili pepper
- 1 red chili pepper
- 1000ml anchovy broth
Seasoning Ingredients- 0.5 Tbsp minced garlic
- 1.5 Tbsp red pepper paste (gochujang)
- 3 Tbsp red pepper flakes (gochugaru)
- 0.5 Tbsp soybean paste (doenjang)
- 2 tsp ginger juice
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- 0.5 Tbsp coarse salt
- A pinch of fine salt (to taste)
- A pinch of black pepper
- 0.5 Tbsp minced garlic
- 1.5 Tbsp red pepper paste (gochujang)
- 3 Tbsp red pepper flakes (gochugaru)
- 0.5 Tbsp soybean paste (doenjang)
- 2 tsp ginger juice
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- 0.5 Tbsp coarse salt
- A pinch of fine salt (to taste)
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare all your ingredients carefully for a delicious sillago stew.
Step 2
Rinse the semi-dried sillago fish, which have been dried for two days, under running water. Trim off the head and tail with scissors for easier cooking. Wash them 2-3 times to remove any impurities.
Step 3
Cut the cleaned sillago fish into bite-sized pieces (about 5-7cm) using scissors. This helps the fish absorb the broth flavor better, making the stew more delicious.
Step 4
Slice the Korean radish thinly (about 0.5cm thick) into rectangular shapes. Sliced radish adds a refreshing taste to the broth and becomes tender when cooked with the fish.
Step 5
Prepare the other vegetables: quarter the shiitake mushroom caps, cut the napa cabbage leaves into large pieces, slice the zucchini into half-moon shapes about 0.5cm thick, and diagonally slice the green onion and chili peppers for added flavor and color.
Step 6
Pour the anchovy broth (1000ml) into a pot. Add the sliced radish and the prepared sillago fish. Stir in the red pepper paste (1.5 Tbsp), soybean paste (0.5 Tbsp), and red pepper flakes (3 Tbsp), ensuring they are well dissolved without lumps. Bring the mixture to a boil.
Step 7
Once the broth starts boiling, add the fragrant shiitake mushrooms. Their deep flavor will enhance the stew.
Step 8
Add the zucchini and continue to simmer over medium heat for about 10 minutes. The zucchini will become tender and translucent, deepening the broth’s flavor. Be careful not to overcook them until mushy.
Step 9
Now, add the napa cabbage for a refreshing crunch. Cook for a short while until the cabbage wilts slightly; keeping it slightly crisp will enhance the texture.
Step 10
Add the minced garlic (0.5 Tbsp), ginger juice (2 tsp), and coarse salt (0.5 Tbsp). Simmer for another 5 minutes. Taste the broth and adjust the seasoning with fine salt if needed. Gradually add salt until it reaches your desired taste.
Step 11
Finally, add the diagonally sliced green and red chili peppers, and a pinch of black pepper. The aromatic vegetables and the mild heat from the pepper will further enhance the stew’s overall flavor profile.
Step 12
Once the stew comes to a rolling boil, turn off the heat and enjoy! Serve hot with a bowl of rice for a complete and satisfying meal. Enjoy your delicious meal!
