Are you ready to ignite your taste buds with the bold flavors of Korea? Spicy Korean fish dishes are a staple of Korean cuisine, and for good reason. The combination of succulent fish, aromatic spices, and pungent gochujang sauce is a match made in heaven. In this article, we’ll be diving into 20 mouth-watering spicy Korean fish recipes that will take your cooking to the next level.
From classic grilled mackerel to bold braises and crispy fried fish, there’s something for every palate and skill level. Whether you’re a seasoned cook or just starting out, these recipes are sure to inspire you to try new flavors and techniques. So grab your apron, get ready to heat things up, and let’s explore the spicy world of Korean fish cooking!
Spicy Korean Grilled Mackerel
Experience the bold flavors of Korea with this spicy grilled mackerel recipe, perfect for a flavorful and healthy meal.
Ingredients:
– 4 mackerel fillets (6 oz each)
– 2 tbsp gochujang (Korean chili paste)
– 1 tsp soy sauce
– 1 tsp brown sugar
– 2 cloves garlic, minced
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tbsp vegetable oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together gochujang, soy sauce, brown sugar, garlic, and chili flakes.
3. Brush both sides of the mackerel fillets with the marinade.
4. Grill the mackerel for 4-5 minutes per side, or until cooked through.
5. Remove from heat and season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 8-10 minutes
Korean-Style Braised Cod with Radish
This recipe combines the delicate flavor of cod with the spicy kick of Korean chili flakes and the crunch of radish, all wrapped up in a rich and savory sauce.
Ingredients:
– 4 cod fillets (6 oz each)
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 cup water
– 2 large radishes, thinly sliced
– 2 cloves garlic, minced
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine Gochujang, soy sauce, brown sugar, rice vinegar, ginger, and water. Bring to a boil over medium-high heat.
3. Reduce heat to low and simmer for 5 minutes.
4. Add the cod fillets to the braising liquid and cook for an additional 10-12 minutes or until cooked through.
5. Meanwhile, heat a tablespoon of oil in a skillet over medium-high heat. Cook the radish slices until caramelized, about 3-4 minutes per side.
6. Serve the cod with the caramelized radish and spoon some of the braising liquid on top.
Cooking Time: 25-30 minutes
Garlic Butter Korean Fried Fish
A crispy and flavorful twist on traditional fried fish, this Garlic Butter Korean Fried Fish recipe combines the richness of butter and garlic with the spicy kick of gochujang. Perfect for a quick and delicious dinner or lunch.
Ingredients:
– 4 pieces of firm white fish (such as cod or tilapia), cut into bite-sized pieces
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– 2 tablespoons gochujang (Korean chili paste)
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, cornstarch, salt, and pepper.
2. Dip fish pieces into the flour mixture, coating evenly.
3. Fry coated fish in hot vegetable oil until golden brown, about 3-4 minutes per side.
4. In a small bowl, whisk together softened butter and minced garlic.
5. Remove fried fish from oil and brush with garlic butter mixture while still warm.
6. Serve immediately, garnished with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 15-20 minutes
Korean Spicy Tuna Stew
This bold and spicy stew combines the freshness of tuna with the pungency of Korean chili flakes, creating a flavorful and aromatic dish perfect for adventurous eaters.
Ingredients:
– 1 lb sashimi-grade tuna, cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Korean chili flakes (gochugaru)
– 1 can (14.5 oz) diced tomatoes
– 2 cups fish broth
– Salt and black pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion, garlic, and ginger; cook until softened.
2. Add tuna and cook until seared on all sides, about 3-4 minutes.
3. Stir in chili flakes and cook for 1 minute.
4. Add diced tomatoes, fish broth, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 10-12 minutes or until the flavors have melded together.
5. Serve hot, garnished with green onions and toasted sesame seeds if desired.
Cooking Time: 15-18 minutes
Pan-Fried Korean Yellow Croaker
Savor the crispy exterior and tender interior of this popular Korean delicacy, pan-fried to perfection.
Ingredients:
– 4 Korean yellow croakers (about 1/2 pound each)
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup water
– 1/4 teaspoon salt
– Vegetable oil for frying
Instructions:
1. Rinse the croakers under cold water, pat dry with paper towels.
2. In a shallow dish, mix together flour, cornstarch, and salt.
3. Dip each croaker in the flour mixture, coating evenly.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
5. Pan-fry the coated croakers for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon and drain excess oil on paper towels.
Cooking Time: About 10-12 minutes total (4-6 minutes per batch)
Korean Fish Cake Soup
This hearty soup is a popular Korean comfort food, made with fish cakes, vegetables, and a savory broth. With this simple recipe, you can enjoy a warm and nourishing bowl in no time.
Ingredients:
– 2 fish cakes (store-bought or homemade), sliced
– 2 cups dashi broth (or vegetable broth)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 medium zucchini, sliced
– 1/4 cup chopped green onions for garnish
– Salt and black pepper to taste
– Sesame oil and soy sauce for serving (optional)
Instructions:
1. In a large pot, combine dashi broth, onion, and garlic. Bring to a boil, then reduce heat and simmer for 5 minutes.
2. Add sliced fish cakes and zucchini to the pot. Simmer for an additional 3-4 minutes or until the fish cakes are cooked through.
3. Season with salt and black pepper to taste.
4. Ladle into bowls and garnish with chopped green onions, if desired. Serve with a drizzle of sesame oil and soy sauce, if preferred.
Cooking Time: 15-18 minutes
Spicy Korean Fish Jjigae
This bold and spicy fish stew, or jjigae, is a staple of Korean cuisine, made with tender fish, rich sauce, and a kick of heat. Perfect for a quick and flavorful meal.
Ingredients:
– 1 lb fish (such as tilapia or cod), cut into bite-sized pieces
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup water
– 1/4 cup Korean rice wine (optional)
– Salt and black pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add fish and cook until browned, about 3-4 minutes. Remove from pan.
3. In the same pan, add Gochujang, soy sauce, chili flakes, garlic, and ginger. Cook for 1 minute.
4. Add water and rice wine (if using). Bring to a boil, then reduce heat and simmer for 5 minutes.
5. Return fish to the pan and cook until coated in the spicy sauce, about 2-3 minutes.
6. Season with salt and black pepper to taste.
7. Garnish with chopped scallions (optional).
Cooking Time: 15-20 minutes.
Korean Soy Sauce Braised Mackerel
This classic Korean dish, called “Japchae-gui”, is a flavorful and aromatic braise that combines the rich flavors of soy sauce with the tender flesh of mackerel. Perfect for a quick and easy dinner or special occasion.
Ingredients:
– 4 mackerel fillets (about 6 oz each)
– 2 tablespoons soy sauce
– 1 tablespoon Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1 tablespoon sugar
– 2 cups water
– 1 tablespoon sesame oil
– Salt and black pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together soy sauce, chili flakes, garlic, sugar, and water.
3. Add the mackerel fillets to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove the mackerel from the marinade and place on a baking sheet lined with parchment paper.
5. Drizzle sesame oil over the mackerel and sprinkle with salt and black pepper.
6. Bake for 12-15 minutes, or until cooked through.
7. Garnish with green onions and toasted sesame seeds (if using). Serve hot.
Cooking Time: 12-15 minutes
Korean-Style Steamed Sea Bass
Experience the bold flavors of Korea with this simple and impressive steamed sea bass recipe.
Ingredients:
– 4 sea bass fillets (6 oz each)
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup Korean chili flakes (gochugaru)
– 2 green onions, thinly sliced
– Salt and black pepper to taste
Instructions:
1. Preheat a steamer basket over boiling water.
2. In a small bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and ginger.
3. Place the sea bass fillets in the steamer basket.
4. Brush the Korean-inspired glaze evenly onto the fish.
5. Sprinkle chili flakes and green onions on top of the fish.
6. Steam for 8-10 minutes or until cooked through.
7. Serve immediately, garnished with additional green onions if desired.
Cooking Time: 8-10 minutes
Grilled Korean Eel with Gochujang Glaze
Experience the bold flavors of Korea with this sweet and spicy grilled eel dish, elevated by a sticky gochujang glaze.
Ingredients:
– 1 lb Korean eel (or substitute with tilapia or catfish)
– 2 tbsp gochujang
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup rice vinegar
– 1/4 cup water
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together gochujang, soy sauce, brown sugar, garlic, and ginger.
3. Brush the eel with rice vinegar and water mixture, then place on the grill.
4. Grill for 8-10 minutes per side, or until cooked through.
5. Brush the glaze all over the eel during the last minute of grilling.
6. Remove from heat and garnish with sesame seeds and green onions if desired.
Cooking Time: 16-20 minutes
Korean Spicy Octopus and Fish Stir-Fry
Savor the bold flavors of Korea with this spicy octopus and fish stir-fry, a harmonious blend of tender seafood, crunchy vegetables, and pungent gochujang sauce.
Ingredients:
– 1/2 lb cleaned octopus, cut into bite-sized pieces
– 1/2 lb firm white fish (such as tilapia or cod), cut into small chunks
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, zucchini)
– 2 tablespoons gochujang paste
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1/4 teaspoon ground black pepper
– Salt to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add octopus and fish; cook until opaque, about 3-4 minutes.
3. Add onion, garlic, and mixed vegetables; stir-fry until tender, about 5 minutes.
4. In a small bowl, whisk together gochujang paste, soy sauce, sugar, and black pepper.
5. Pour the sauce into the skillet; stir to combine.
6. Cook for an additional 2-3 minutes or until the flavors have melded together.
7. Season with salt to taste.
8. Garnish with green onions and toasted sesame seeds (if using).
Cooking Time: 15-20 minutes.
Korean Fish Pancakes with Green Onions
Savor the crispy, savory goodness of Korean-style fish pancakes, a popular street food snack in Korea. These pancakes are made with flaky fish, green onions, and a hint of spice.
Ingredients:
– 1 cup fish paste (or substitute with cod or tilapia)
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 cup water
– 2 tablespoons vegetable oil
– 2 green onions, thinly sliced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon Korean chili flakes (gochugaru)
Instructions:
1. In a large bowl, combine fish paste, flour, cornstarch, and water. Mix until smooth.
2. Heat vegetable oil in a non-stick pan over medium heat.
3. Using a spoon, drop small amounts of the batter into the pan, spreading it slightly to form a pancake shape.
4. Cook for 2-3 minutes or until the bottom is golden brown. Flip and cook for an additional minute.
5. Serve warm with thinly sliced green onions on top.
Cooking Time: 10-12 minutes
Braised Korean Hairtail Fish
This recipe brings together the bold flavors of Korea with the delicate taste of hairtail fish, resulting in a hearty and comforting dish perfect for any occasion.
Ingredients:
– 1 lb hairtail fish (or substitute with flounder or sole), cut into 2-inch pieces
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp Korean chili flakes (gochugaru)
– 2 tbsp brown sugar
– 4 cups water
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup diced Korean radish (daikon)
Instructions:
1. In a large pot or Dutch oven, combine fish pieces, Gochujang, soy sauce, chili flakes, and brown sugar.
2. Add the sliced onion and minced garlic to the pot.
3. Pour in the water, making sure that all the ingredients are covered.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes or until fish is cooked through.
5. Stir in the diced radish during the last 10 minutes of cooking.
Cooking Time: 20 minutes
Korean Spicy Pollock Roe Stew
This spicy and savory stew is a beloved Korean dish that’s perfect for a cold winter night. The pollock roe adds a creamy texture and rich flavor to the bold and spicy broth.
Ingredients:
– 1/2 cup pollock roe (or substitute with cod or pollock)
– 2 tablespoons gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon Korean chili flakes (gochugaru)
– 4 cups water
– 2 cloves garlic, minced
– 1 small onion, diced
– 1/4 cup chopped green onions for garnish
– Salt and black pepper to taste
Instructions:
1. In a large pot, combine pollock roe, gochujang, soy sauce, chili flakes, water, garlic, and onion.
2. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
3. Season with salt and black pepper to taste.
4. Serve hot, garnished with chopped green onions.
Cooking Time: 25-30 minutes
Korean Fried Fish with Sweet Chili Sauce
A sweet and spicy twist on traditional fried fish, this recipe combines crispy Korean-style breading with a tangy and flavorful sweet chili sauce.
Ingredients:
– 1 pound fish fillets (cod or tilapia work well)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup panko breadcrumbs
– 1 egg, beaten
– 1/2 cup sweet chili sauce (homemade or store-bought)
– Vegetable oil for frying
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour, cornstarch, and panko breadcrumbs.
2. Dip fish fillets into the egg, then coat in the breadcrumb mixture, pressing gently to adhere.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry fish for 3-4 minutes on each side, or until crispy and golden brown.
4. Remove fried fish from the oil with a slotted spoon and place on paper towels to drain excess oil.
5. Serve hot with sweet chili sauce spooned over the top.
Cooking Time: 10-12 minutes
Korean-Style Spicy Fish Tacos
This recipe combines the bold flavors of Korea with the casual fun of tacos. Pan-seared fish is marinated in a spicy gochujang sauce and served in a crispy taco shell with crunchy slaw and cilantro.
Ingredients:
– 1 pound firm white fish (such as cod or tilapia), cut into small pieces
– 2 tablespoons gochujang sauce
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon garlic, minced
– 1/4 teaspoon red pepper flakes
– 8-10 corn tortillas
– Slaw ingredients: 1 cup shredded cabbage, 1/2 cup chopped cilantro, 2 tablespoons lime juice, salt and pepper to taste
– Lime wedges, for serving
Instructions:
1. Preheat a non-stick skillet or wok over medium-high heat.
2. In a large bowl, whisk together gochujang sauce, soy sauce, honey, garlic, and red pepper flakes. Add fish and marinate for at least 10 minutes.
3. Cook fish in the preheated skillet for 3-4 minutes per side, until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with cooked fish, slaw, cilantro, and a squeeze of lime juice.
Cooking Time: 15-20 minutes
Korean Fish Dumplings in Clear Broth
Experience the comforting warmth of Korea with this simple and flavorful recipe for bokkeumbap, a popular Korean fish dumpling dish served in a clear broth. This traditional recipe is a staple in many Korean households and is often enjoyed as a soothing meal on a chilly day.
Ingredients:
– 1 package of fish-shaped dumpling wrappers (around 20-24 wrappers)
– 1/2 pound of cod or tilapia, finely chopped
– 1/4 cup of chopped scallions
– 1/4 cup of grated ginger
– 2 cloves of garlic, minced
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– Salt and pepper to taste
– Chicken broth (around 4 cups)
Instructions:
1. In a large bowl, mix together chopped fish, scallions, ginger, garlic, soy sauce, and sesame oil.
2. Lay a dumpling wrapper on a clean surface and place about 1 tablespoon of the fish mixture in the center.
3. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
4. Repeat with remaining wrappers and filling.
5. Bring chicken broth to a boil, then reduce heat to simmer.
6. Add dumplings to the broth and cook for 8-10 minutes or until they float to the surface.
7. Serve hot with additional broth on the side.
Cooking Time: 15-20 minutes
Spicy Korean Anchovy Side Dish
This side dish adds a savory and spicy kick to any Korean-inspired meal. A combination of anchovies, chili flakes, garlic, and sesame oil creates a bold flavor profile that will leave you wanting more.
Ingredients:
– 1/2 cup dried anchovies, rinsed and chopped
– 2 cloves garlic, minced
– 1 tablespoon Gochugaru (Korean red pepper flakes)
– 2 tablespoons sesame oil
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– Salt to taste
Instructions:
1. Heat the sesame oil in a small pan over medium heat.
2. Add the chopped anchovies and cook, stirring occasionally, until they are crispy and golden brown (about 5 minutes).
3. Remove the pan from the heat and stir in the garlic, Gochugaru, soy sauce, and rice vinegar.
4. Season with salt to taste.
5. Serve hot or at room temperature.
Cooking Time: 10-12 minutes
Korean Grilled Salmon with Soy Glaze
This Korean-inspired recipe combines the richness of grilled salmon with a sweet and savory soy glaze, perfect for a quick and flavorful meal.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tsp sesame oil
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil.
3. Brush the glaze on both sides of the salmon fillets.
4. Grill salmon for 4-5 minutes per side, or until cooked through.
5. Remove from heat and let rest for 2 minutes before serving.
6. Garnish with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 12-15 minutes
Korean Fish and Tofu Hot Pot
A classic Korean dish that combines the freshness of fish with the creaminess of tofu, all wrapped up in a savory hot pot experience.
Ingredients:
– 1 piece of firm white fish (cod or tilapia), sliced into thin pieces
– 1 block of extra-firm tofu, cut into small cubes
– 2 tablespoons of Gochujang (Korean chili paste)
– 2 cloves of garlic, minced
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– 4 cups of water
– 1 Korean radish (or regular daikon), sliced into thin strips
– Scallions, thinly sliced for garnish
– Salt and black pepper to taste
Instructions:
1. In a large pot, combine Gochujang, garlic, soy sauce, and sesame oil.
2. Add the fish and tofu, and pour in the water.
3. Bring the mixture to a simmer over medium-high heat.
4. Reduce the heat to low and let it cook for 10-12 minutes or until the fish is cooked through.
5. Add the Korean radish and scallions, and season with salt and black pepper to taste.
6. Serve hot, garnished with additional scallions if desired.
Cooking Time: 15-20 minutes
Summary
Discover the bold flavors of Korea’s culinary scene with these 20 spicy fish recipes. From grilled mackerel to pan-fried yellow croaker, and from braised cod to spicy tuna stew, there’s something for every taste bud. Explore traditional dishes like fish cakes soup and spicy jjigae, or try modern twists like Korean-style fish tacos and soy glaze salmon. With a focus on bold spices and fermented ingredients, these recipes will add a kick to your meals. Whether you’re a seasoned chef or a curious foodie, this collection has something for everyone.
