Korean fish recipes
22 Korean fish recipes, each written for this site and each saying what its method turns on.
- Agujjim, sourced from South Korea. Monkfish steamed on a bed of beansprouts and never stirred into the sauce, which is thickened around it at the end. Fish.
- Budae-jjigae, sourced from South Korea. A stew arranged in sections in a cold pan, with the broth poured over at the table so nothing is cooked down into anything else. Pork, Fish, Tofu.
- Chueotang, sourced from South Korea. Whole small fish boiled soft and pushed through a sieve, bones and all, so the broth is made of the fish itself. Fish.
- Eo-mandu, sourced from South Korea. Dumplings whose wrapper is a thin slice of white fish rather than dough, dusted with starch and steamed. Pork, Fish, Egg, Tofu.
- Gopchang Jeongol, sourced from South Korea. An intestine hotpot whose entire success is decided by rubbing them with flour and salt before anything else happens. Beef, Fish.
- Gul-gukbap, sourced from South Korea. A clear light soup where the oysters go in off the heat and are never boiled. Fish, Shellfish.
- Gyeran Jjim, sourced from South Korea. Eggs sieved and then never stirred again, steamed gently until they set like a savoury custard. Fish, Egg.
- Haejang-guk, sourced from South Korea. A clear beansprout soup where the lid stays off from the moment the sprouts go in. Fish.
- Hoedeopbap, sourced from South Korea. Raw fish on rice with a sharp gochujang dressing that does not touch the fish until the bowl is at the table. Fish.
- Janchi Guksu, sourced from South Korea. Thin noodles cooked apart and rinsed cold, with a clear anchovy broth poured over them so it stays thin. Fish, Egg.
- Jjamppong, sourced from South Korea. A red seafood noodle soup whose vegetables are charred in a dry screaming-hot wok before any liquid. Chicken, Pork, Fish, Shellfish.
- Jumeok-bap, sourced from South Korea. Seasoned rice squeezed into balls in the fist rather than rolled, so the outside holds and the middle stays loose. Fish.
- Kalguksu, sourced from South Korea. Hand-rolled wheat noodles cooked in the broth rather than beside it, so the starch they shed is what thickens it. Fish.
- Kimchi Jjigae, sourced from South Korea. A stew built on kimchi old enough to be sour, fried hard in pork fat before any liquid goes anywhere near it. Pork, Fish, Tofu.
- Maeuntang, sourced from South Korea. A fierce red fish stew built from the head and frame left after filleting, rather than from the fillet. Fish, Tofu.
- Mandu-guk, sourced from South Korea. Dumplings cooked in the broth they are served in, which therefore must not be allowed to boil. Pork, Fish, Egg, Tofu.
- Miyeok-guk, sourced from South Korea. A plain seaweed soup whose seaweed is fried in sesame oil before any water goes in. Beef, Fish.
- Sinseollo, sourced from South Korea. A set-piece casserole arranged in coloured rings around a central chimney that is filled with hot charcoal at the table. Beef, Fish, Egg.
- Sujebi, sourced from South Korea. Dough rested two hours so it can be torn into pieces thin enough to see light through, dropped straight into the broth. Fish.
- Sundubu Jjigae, sourced from South Korea. A fierce red stew with tofu so soft it cannot be handled, tipped in whole and broken in the pot with a spoon. Pork, Fish, Shellfish, Egg, Tofu.
- Tteokbokki, sourced from South Korea. Rice cakes simmered in a chilli sauce that is reduced onto them until it clings, which is what stops it being a soup. Fish.
- Tteokguk, sourced from South Korea. A clear soup in which the rice cake ovals go in for the last three minutes and no longer. Beef, Fish, Egg.
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