Lingcod Spicey Stew (매운탕 in Korean)

Korean Spicy Stew made with lingcod caught last Friday.

Korean cabbage; aka Napa cabbage, daikon; zuchhini; mushrooms; tofu; large green onions; clams; peppers; garlic; mirin; salt.

For hot spice concoction: hot pepper paste, ground red pepper, sesme oil, mirin, sliced ginger, minced garlic, salt and pepper).

Start by making stock from dashima and dried tiny anchovies.
Bring to boil, Add first 12 ingredients, then add lingcod (or your choice of white fish) and spicy concoction. Reduce heat and cook 10 minutes (enough to cook the fish).  Serve with a bowl of rice, and some soju (40 proof alcohol).

All can be found @ asian markets.
 

dam, that looks great! Im making this if I get a ling this year.

Dang... now I'm hungry again!  Love hot soupy fish dishes.

Drooooooooooooooooooooool.

pic turned me into a ptyalistic pavlov puppy.  very high yum factor

more spicy!!

yeah, I've GOT to try this

thank HJ!

Looks awesome!

That looks and sounds amazing, (except for the tofu).  This is definitely on my list.  Thank you!

Ok I'm hungry now

John, did you do the cooking?  That looks so damn delicious. 

Rey

Lingcod soondoobu? Dayum, that makes me hungry! I'm going to have to either make some or go to My Tofu House on Geary to sate this urge...

I'm hungry now. Thanks john