Photograph of the finished Saengseon jjigae

Korea · Canh cá tươi tương ớt Saengseon jjigae

Saengseon jjigae

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 3.1 lb
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 4.2 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 2.1 oz
  • Photograph of White radish White radish 1.3 lb
  • Photograph of Chrysanthemum greens Chrysanthemum greens 11.3 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Dried anchovies Dried anchovies 2.8 oz
  • Photograph of Tofu Tofu 1.1 lb
  • Photograph of Ginger Ginger 1.7 oz

Method

  1. 1 Cook dried anchovies with radish and 1 liter of water for 15 minutes, then strain to obtain the broth.
  2. 2 Mix gochujang with gochugaru, garlic, and ginger to form a paste, then add it to the pot.
  3. 3 The version using fresh fish uses gochujang as the base seasoning, unlike the version using frozen fish which only uses gochugaru and doenjang.
  4. 4 Cook the radishes for 12 minutes, then reduce the heat so the water is just simmering.
  5. 5 Add the fish fillet and cook for 8 minutes, shaking the pot gently but not stirring.
  6. 6 Add the tofu and chrysanthemum greens in the last 3 minutes, then sprinkle with chopped scallions.

With an appliance

  • Oven 43 min

    Replace step 5: place the fish in a heat-resistant pot with a lid and cook on the middle rack of the oven at 180 degrees for 7 minutes; reduce by about 1 minute, the even heat will help keep the fish pieces from breaking apart without needing to shake the pot. The tofu and chrysanthemum greens in step 6 should remain on the stovetop for another 3 minutes to maintain their freshness.

Start cooking