Main ingredients
black sea breamgingerburdock rootrice winecooking sakesoy bean pastegreen chili pepperscalliondried shiitake mushroomred pepper powder
Jung Ho-young's Black Sea Bream Soy Sauce Stew
Quickly simmering fresh fish with soy sauce glaze over high heat, continuously basting the fish to maximize tender flesh and rich umami flavor in a Japanese home-style style.
Ingredients needed 2 servings
Recipe
Cooking tips
- When making fish stew, keep the lid off and maintain high heat throughout to effectively eliminate fishy odors.
- Never add salty soy bean paste at the beginning—this will block sweetness from penetrating the fish. Always add sugar and rice wine first and bring to a boil before incorporating the paste.
- Burdock root’s distinctive aroma is concentrated in the skin, so avoid peeling it completely; instead, rinse lightly and cut into a few pieces.
Recommended for
- Those seeking a clean, refined fish dish without fishy odor.
- Cooking enthusiasts who want to learn authentic Japanese chef-level heat control and stewing techniques firsthand.
- Fans of rich, savory soy-based side dishes perfect as a hearty rice accompaniment.
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