Yoon Yi-ryeon's Dodari Spicy Fish Stew

Cooking tips 💡

• Stir-frying the gochujang and gochugaru before adding to the broth completely removes their characteristic raw, pasty taste and any fishy smell.
• The fish must be added to a boiling, salted broth, not plain water, to prevent the flesh from falling apart and to ensure it absorbs the seasoning well.
• If banga leaves are unavailable, you can substitute with crown daisy or water dropwort.

Recommended for 🙋

• ⭐Those who want a spicy, thick fish stew without any fishy smell.
• ⭐Those who want to try a fragrant Gyeongsang-style fish spicy stew using banga leaves.
• ⭐Those looking for a spicy fish dish as a drinking snack.