Kim Dae-seok's Spicy Rockfish Stew
A premium spicy soup with a clear, refreshing broth made from dried chili and onion, simmered with rockfish and Minari, resulting in a rich, clean flavor without any fishy aroma.
Ingredients needed 3 servings
Recipe
Cooking tips
- Using a strained broth made from blended dried chilies and onions ensures a clear, crisp texture without cloudiness or thickness, delivering a sharp, clean umami flavor.
- Avoid adding soy sauce or anchovy fish sauce to the spicy soup, as they can make the broth overly thick and heavy—always season with salt alone for a light, refreshing taste.
- After adding the fish, keep the lid off for the first 1–2 minutes of boiling to allow fishy odors to evaporate completely, ensuring a clean, fresh result.
Recommended for
- Those who want to make a premium spicy soup with no fishy odor and a clear, refreshing taste.
- People who prefer a clean, restaurant-style broth without the heavy base of gochujang or soy sauce.
- Anyone looking to learn how to enhance the natural freshness and umami of fish through smart seasoning.
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