Spicy Korean-inspired Salmon Stew! I love Korean stews. They’re spicy, savory and always served ripping hot with a plethora of side dishes (banchan). The challenge: making a delicious stew/soup using salmon, which many pro cooks tend to think isn’t the best choice of protein. I can now confidently say, they’re wrong. 🙃 Serves: 4-6
Preparation Time: 20 minutes
Cooking Time: 1 hour Ingredients
2½ pounds @Bluehouse Salmon into 2-inch pieces 1/2 brick Tofu
8 cups Instant Dashi
1 pound Daikon, sliced into ⅛-inch bite-sized pieces
1/2 Yellow Onion, sliced thin
5 Scallions, sliced thin
1 large green chili pepper, sliced
1 red chili pepper, optional, sliced diagonally Kosher Salt, to taste
 For the Seasoning Paste
½ cup Korean hot pepper flakes (gochugaru)
10 garlic cloves, minced
2 Tbsp Korean fermented bean paste (doenjang)
1 Tbsp Korean hot pepper paste (gochujang)
1 Tbsp soy sauce
2 Tbsp fish sauce
½ tsp ground black pepper
3 Tbsp mirin (or soju) Technique 1. Mix all seasoning paste ingredients in a bowl until well combined. Taste and adjust seasoning with extra fish sauce or soy sauce if needed. 2. Bring 8 cups of water to a boil and mix in the instant dashi according to the instructions on the packet. 3. Add sliced radish. Simmer for 10 minutes until radish becomes semi-translucent. 4. Add the salmon pieces, chard and tofu to the pot then gently stir in the seasoning paste. 5. Add the sliced scallions, green chili, and red chili. Simmer for another 10 minutes until salmon is cooked through. Skim any scum off the top as the stew simmers. 6. Serve hot with steamed rice, your side dishes of choice and CRUSH! #ad #bluehousesalmon #cooking #koreanfood #comfortfood

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