20 Spicy Korean Fish Recipes Delicious

Spice up your dinner routine with these fiery Korean fish recipes that bring bold flavors straight to your kitchen! Whether you’re craving quick weeknight meals or impressive dishes for guests, this collection offers something for every home cook. Get ready to explore delicious, restaurant-quality creations that will make your taste buds dance—you won’t want to miss what’s coming next!

Spicy Korean Grilled Mackerel

Jazz up your dinner routine with this fiery Korean mackerel that’ll make your taste buds do a happy dance—it’s basically a flavor party where everyone’s invited, and the RSVP is mandatory. Just when you thought grilled fish couldn’t get more exciting, this spicy marinade swoops in like a culinary superhero to save your palate from boredom. Get ready to impress your guests (and yourself) with minimal effort and maximum deliciousness.

Ingredients

– 2 whole fresh mackerel (about 1 lb each), scaled and gutted
– ¼ cup gochujang (Korean red chili paste)
– 2 tbsp toasted sesame oil
– 1 tbsp raw turbinado sugar
– 3 cloves garlic, finely minced
– 1 tbsp freshly grated ginger root
– 2 tbsp rice vinegar
– 1 tsp fine sea salt
– 2 scallions, thinly sliced on bias
– 1 tbsp toasted sesame seeds

Instructions

1. Pat the mackerel completely dry with paper towels, including inside the cavity.
2. Score the skin side of each mackerel with 3 diagonal cuts about ¼-inch deep.
3. Combine gochujang, sesame oil, turbinado sugar, minced garlic, grated ginger, rice vinegar, and sea salt in a small bowl, whisking until smooth.
4. Brush the marinade generously over both sides of the mackerel, working it into the scored cuts.
5. Let the fish marinate at room temperature for exactly 20 minutes while you preheat your grill.
6. Preheat a gas or charcoal grill to medium-high heat (400°F), cleaning the grates thoroughly.
7. Lightly oil the grill grates using tongs and an oil-soaked paper towel.
8. Place the mackerel skin-side down on the grill at a 45-degree angle to the grates.
9. Grill undisturbed for 5-7 minutes until the skin releases easily and shows defined grill marks.
10. Carefully flip the fish using a fish spatula and grill for another 4-5 minutes.
11. Check for doneness by inserting a thermometer into the thickest part—it should read 145°F.
12. Transfer the grilled mackerel to a serving platter using your fish spatula.
13. Garnish immediately with sliced scallions and toasted sesame seeds while still hot.
14. Let the fish rest for 3 minutes before serving to allow juices to redistribute.

Remarkably crispy skin gives way to flaky, moist flesh that practically melts in your mouth. The spicy-sweet marinade creates a beautiful caramelized crust that contrasts wonderfully with the rich, oily fish. Try serving it over steamed jasmine rice with quick-pickled vegetables for a complete meal that balances heat, sweetness, and acidity in perfect harmony.

Korean-Style Braised Cod with Radish

Noodling around with weeknight dinners again? Let’s ditch the same-old chicken routine and dive into this Korean-style braised cod that’ll make your taste buds do a happy dance. This dish transforms humble cod and radish into a savory, soul-warming masterpiece that’s surprisingly simple to pull off.

Ingredients

• 1 lb fresh Atlantic cod fillets, skin removed
• 2 cups daikon radish, cut into 1-inch cubes
• 3 tbsp grapeseed oil
• 4 garlic cloves, thinly sliced
• 1-inch piece fresh ginger, microplaned
• 1/4 cup gochujang (Korean red pepper paste)
• 2 tbsp doenjang (Korean fermented soybean paste)
• 1 tbsp raw turbinado sugar
• 2 cups homemade chicken stock
• 2 tbsp mirin (sweet rice wine)
• 4 scallions, bias-cut into 1-inch lengths
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds

Instructions

1. Pat cod fillets completely dry with paper towels and season both sides with fine sea salt.
2. Heat grapeseed oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
3. Sear cod fillets for 90 seconds per side until golden-crusted, then transfer to a plate.
4. Add daikon radish cubes to the hot oil and sauté for 4 minutes until lightly browned.
5. Stir in sliced garlic and microplaned ginger, cooking for 60 seconds until fragrant.
6. Whisk in gochujang, doenjang, and turbinado sugar until fully incorporated.
7. Pour in chicken stock and mirin, scraping up any browned bits from the pot bottom.
8. Bring liquid to a vigorous boil, then reduce heat to maintain a gentle simmer.
9. Cover pot and braise radish for 18 minutes until fork-tender but not mushy.
10. Nestle seared cod fillets into the simmering liquid, spooning sauce over the top.
11. Cover and cook for 6 minutes until cod flakes easily with gentle pressure.
12. Gently stir in bias-cut scallions and drizzle with toasted sesame oil.
13. Remove from heat and let rest for 3 minutes to allow flavors to meld.
14. Sprinkle with toasted sesame seeds just before serving.

Effortlessly elegant, this braised cod delivers flaky, moist fish swimming in a deeply savory-sweet sauce that clings perfectly to each tender radish cube. The gentle heat from the gochujang builds slowly while the fermented complexity of doenjang creates layers of umami that’ll have you scraping the bowl clean. Try serving it over steamed jasmine rice with a side of quick-pickled cucumbers for the ultimate comfort meal that feels anything but ordinary.

Garlic Butter Korean Fried Fish

Now, if you’ve ever wondered what happens when Korean crunch meets buttery garlic bliss, prepare for your taste buds to throw a standing ovation. This Garlic Butter Korean Fried Fish is the crispy, savory masterpiece that’ll have you questioning every other fish dish you’ve ever met—and yes, it’s as ridiculously delicious as it sounds.

Ingredients

• 1 lb skinless white fish fillets (such as cod or haddock), patted dry
• 1 cup potato starch
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 cup ice-cold sparkling water
• 1 large pasture-raised egg, lightly beaten
• 6 tbsp unsalted European-style butter
• 8 garlic cloves, finely minced
• 2 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tsp gochugaru (Korean red pepper flakes)
• 2 tbsp finely chopped fresh chives
• 4 cups neutral oil (such as grapeseed) for frying
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Season fish fillets on both sides with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper.
2. Whisk together 1 cup potato starch, 1/2 cup all-purpose flour, and 1 tsp baking powder in a large bowl.
3. Add 1 cup ice-cold sparkling water and 1 large pasture-raised egg, lightly beaten, to the dry ingredients, stirring just until combined—the batter should be lumpy. Tip: Lumpy batter creates extra crunch; overmixing makes it tough.
4. Heat 4 cups neutral oil in a heavy-bottomed Dutch oven to 350°F, verified with a deep-fry thermometer.
5. Dip each seasoned fish fillet fully into the batter, allowing excess to drip off.
6. Fry battered fillets in batches for 4–5 minutes, turning once, until golden brown and floating. Tip: Don’t overcrowd the pot; it drops the oil temperature and leads to soggy fish.
7. Transfer fried fish to a wire rack set over a baking sheet to drain; keep warm.
8. Melt 6 tbsp unsalted European-style butter in a large skillet over medium heat until foaming.
9. Add 8 garlic cloves, finely minced, and sauté for 1–2 minutes until fragrant but not browned.
10. Stir in 2 tbsp low-sodium soy sauce, 1 tbsp honey, and 1 tsp gochugaru, cooking for 1 minute until glossy.
11. Toss the fried fish fillets in the garlic butter sauce to coat evenly. Tip: Toss gently to keep the crispy coating intact.
12. Garnish with 2 tbsp finely chopped fresh chives before serving.

Dare to dive into that shatteringly crisp exterior giving way to flaky, moist fish, all swathed in a garlicky, buttery glaze with a subtle kick. Serve it over steamed jasmine rice with a side of quick-pickled veggies to cut through the richness, or stuff it into buns for an epic fish sandwich that’ll ruin takeout for you forever.

Korean Spicy Tuna Stew

Gather ’round, spice warriors and comfort food connoisseurs—we’re diving headfirst into a bubbling cauldron of Korean Spicy Tuna Stew that’ll make your taste buds do a happy dance while your sinuses get the clearing of a lifetime. This fiery, soul-warming bowl is the culinary equivalent of a cozy blanket and a gentle slap in the face, all in one deliciously chaotic package. Trust me, your Tuesday night just got a major upgrade.

Ingredients

– 1 tablespoon toasted sesame oil
– 4 cloves garlic, minced
– 1 medium yellow onion, thinly sliced
– 2 tablespoons gochujang (Korean red chili paste)
– 1 tablespoon gochugaru (Korean red chili flakes)
– 4 cups dashi broth
– 1 tablespoon soy sauce
– 12 ounces canned tuna in oil, drained and flaked
– 8 ounces firm tofu, cut into 1-inch cubes
– 2 scallions, thinly sliced on the bias
– 1 teaspoon rice vinegar

Instructions

1. Heat 1 tablespoon toasted sesame oil in a heavy-bottomed pot over medium heat until it shimmers, about 1 minute.
2. Add 4 cloves minced garlic and 1 thinly sliced yellow onion, sautéing until the onion turns translucent and the garlic is fragrant, approximately 4–5 minutes.
3. Stir in 2 tablespoons gochujang and 1 tablespoon gochugaru, toasting the pastes for 1 minute until deeply aromatic.
4. Pour in 4 cups dashi broth and 1 tablespoon soy sauce, bringing the liquid to a vigorous boil over high heat.
5. Reduce the heat to medium-low, add 12 ounces flaked canned tuna and 8 ounces cubed firm tofu, and simmer uncovered for 10 minutes to meld flavors.
6. Stir in 2 thinly sliced scallions and 1 teaspoon rice vinegar, cooking for 1 final minute to brighten the stew.
Tip: Toasting the gochujang unlocks its complex umami notes—don’t skip this step!
Tip: Use a wide, shallow pot for even heat distribution and optimal reduction.
Tip: Add the rice vinegar at the end to preserve its sharp acidity, balancing the stew’s richness.
Yes, this stew is a textural dream—silky tofu, flaky tuna, and a broth that’s both fiery and deeply savory. Serve it piping hot with a side of steamed rice to tame the heat, or go full rebel and dunk crusty bread right into the spicy abyss.

Pan-Fried Korean Yellow Croaker

Zesty, golden, and utterly irresistible—this pan-fried Korean yellow croaker is the crispy, flaky fish of your dreams, ready to make your Tuesday night feel like a Seoul street food adventure without the airfare. With a crackling exterior that shatters like autumn leaves and tender flesh that practically melts on the tongue, it’s the kind of dish that turns skeptics into seafood evangelists in one bite. Let’s dive into the fry-fest—your taste buds will thank you later.

Ingredients

• 2 whole Korean yellow croakers (about 1 lb total), scaled and gutted
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup grapeseed oil
• 2 tbsp unsalted butter
• 2 cloves garlic, thinly sliced
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp finely chopped fresh parsley

Instructions

1. Pat the scaled and gutted Korean yellow croakers completely dry with paper towels, ensuring both the skin and cavity are moisture-free to promote optimal crisping.
2. In a shallow dish, whisk together the all-purpose flour, cornstarch, fine sea salt, and freshly ground black pepper until uniformly combined.
3. Dredge each croaker thoroughly in the flour mixture, coating all surfaces evenly and shaking off any excess to prevent clumping during frying.
4. Heat the grapeseed oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers and reaches 350°F, tested with an instant-read thermometer.
5. Carefully place the dredged croakers into the hot oil, laying them away from you to avoid splatter, and fry for 4–5 minutes per side until the skin is golden-brown and crisp.
6. Flip the croakers using a wide spatula once the first side is deeply bronzed and the edges lift easily from the skillet.
7. Reduce the heat to medium and add the unsalted butter and thinly sliced garlic to the skillet, swirling to melt the butter and infuse the oil without burning the garlic.
8. Baste the croakers continuously with the garlic-infused butter for 1–2 minutes, tilting the skillet to pool the liquid and spooning it over the fish for added flavor and gloss.
9. Transfer the fried croakers to a wire rack set over a baking sheet to drain, which keeps the underside crisp instead of steaming on a plate.
10. Drizzle the freshly squeezed lemon juice over the hot croakers and garnish with the finely chopped fresh parsley just before serving.

Absolutely divine straight from the skillet, this croaker boasts a shatteringly crisp crust that gives way to moist, pearlescent flakes with a subtle sweetness. For a playful twist, tuck it into warm corn tortillas with pickled radishes and a swipe of gochujang, or serve it alongside steamed jasmine rice to soak up every last drop of that garlicky lemon butter. However you plate it, this fish is a textural triumph that’ll have you reaching for seconds—and maybe even licking the skillet.

Korean Fish Cake Soup

Sick of the same old soup routine? Let’s dive into a Korean classic that’s about to become your new comfort food obsession—fish cake soup that’s so delightfully savory, it’ll make your taste buds do a happy dance. This isn’t your grandmother’s chicken noodle, folks; we’re talking about a broth so flavorful it could probably solve minor life crises.

Ingredients

• 8 cups high-quality dashi stock
• 1 lb Korean fish cake sheets, thinly sliced
• 2 large pasture-raised eggs, lightly beaten
• 4 cloves garlic, microplaned
• 2 tbsp artisanal soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp diamond crystal kosher salt
• 2 scallions, bias-cut into 1-inch segments
• 1 tsp freshly ground white pepper

Instructions

1. Bring dashi stock to a rolling boil in a heavy-bottomed Dutch oven over high heat.
2. Reduce heat to medium and add microplaned garlic, simmering for exactly 3 minutes to infuse the broth.
3. Gently slide sliced fish cake sheets into the simmering broth using a spider strainer.
4. Cook fish cakes for 5 minutes until they become slightly translucent and pliable.
5. Drizzle lightly beaten eggs in a thin, steady stream while stirring the broth clockwise with a wooden spoon. Tip: Stirring creates delicate egg ribbons rather than clumps.
6. Season with artisanal soy sauce, toasted sesame oil, and diamond crystal kosher salt.
7. Simmer for exactly 2 more minutes to allow flavors to marry.
8. Add bias-cut scallions and freshly ground white pepper, stirring once to incorporate. Tip: Adding scallions last preserves their crisp texture and bright color.
9. Immediately remove from heat and let rest for 1 minute before serving. Tip: This brief resting period allows the fish cakes to absorb maximum flavor without becoming mushy.

Gloriously bouncy fish cakes float in a crystal-clear broth that’s simultaneously delicate and deeply savory. The egg ribbons add a silky texture that plays beautifully against the slight chew of the fish cakes. Serve this steaming hot with a side of kimchi for that perfect spicy contrast, or pour it over steamed rice to create an instant comfort meal that’ll have you wondering why you ever settled for canned soup.

Spicy Korean Fish Jjigae

Yowza, if your taste buds haven’t met the fiery, soul-warming embrace of Korean fish jjigae, you’re in for a life-altering bowl of pure comfort. This spicy, bubbling cauldron of deliciousness is basically a hug from the inside out, guaranteed to banish any winter blues or questionable life choices.

Ingredients

• 1 lb fresh mackerel fillets, skin-on, cut into 2-inch pieces
• 2 tbsp high-smoke-point avocado oil
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, microplaned
• 1-inch knob fresh ginger, microplaned
• ¼ cup gochujang (Korean red chili paste)
• 2 tbsp doenjang (Korean fermented soybean paste)
• 1 tbsp gochugaru (Korean red chili flakes)
• 4 cups dashi stock, kept at a steady simmer
• 8 oz firm tofu, cut into 1-inch cubes
• 2 Korean green chili peppers, thinly sliced on the bias
• 2 scallions, cut into 2-inch batons

Instructions

1. Pat the mackerel fillets completely dry with paper towels to ensure proper searing.
2. Heat avocado oil in a heavy-bottomed pot over medium-high heat until it shimmers, about 350°F.
3. Sear mackerel pieces skin-side down for 3 minutes until skin crisps and releases easily from the pot.
4. Flip fillets and cook for 1 additional minute to seal in juices, then transfer to a plate.
5. Reduce heat to medium and sauté sliced onion in the residual oil for 4 minutes until translucent.
6. Add microplaned garlic and ginger, stirring constantly for 45 seconds until fragrant but not browned.
7. Whisk in gochujang, doenjang, and gochugaru, toasting the pastes for 1 minute to deepen their flavor.
8. Pour in simmering dashi stock, scraping the bottom of the pot to incorporate any fond.
9. Bring the broth to a vigorous boil, then immediately reduce to a gentle simmer.
10. Gently return seared mackerel to the pot, arranging pieces in a single layer.
11. Add tofu cubes and sliced green chilies, simmering uncovered for 8 minutes.
12. Stir in scallion batons and cook for 1 final minute until just wilted.

Just imagine breaking through that vibrant red surface to reveal flaky fish that melts at the touch of a spoon. The tofu acts as little flavor sponges, soaking up all that fermented, spicy goodness while the chilies provide a bright, fresh counterpoint. Serve this bubbling cauldron straight from the pot with a side of steamed rice for the ultimate comfort food experience that’ll have you questioning all other soups.

Korean Soy Sauce Braised Mackerel

Forget everything you thought you knew about mackerel—this Korean soy sauce braised version is about to become your new kitchen obsession, delivering such incredible umami depth that even your most skeptical dinner guests will be begging for seconds.

Ingredients

• 2 whole mackerel, gutted and scaled
• 1 cup premium soy sauce
• 1/2 cup granulated sugar
• 1/4 cup mirin
• 8 cloves garlic, thinly sliced
• 2-inch piece fresh ginger, julienned
• 1 medium yellow onion, thinly sliced
• 2 green onions, cut into 2-inch segments
• 2 dried shiitake mushrooms, rehydrated and sliced
• 1 tablespoon toasted sesame oil
• 1 teaspoon freshly ground black pepper
• 2 cups filtered water

Instructions

1. Rinse the mackerel under cold running water and pat completely dry with paper towels.
2. Score diagonal cuts 1-inch apart on both sides of each fish, cutting about 1/4-inch deep.
3. Combine soy sauce, sugar, mirin, sliced garlic, julienned ginger, sliced onion, green onion segments, sliced shiitake mushrooms, sesame oil, and black pepper in a heavy-bottomed Dutch oven.
4. Pour in filtered water and bring the mixture to a rolling boil over high heat, stirring until sugar completely dissolves.
5. Reduce heat to medium-low and carefully place the mackerel into the braising liquid in a single layer.
6. Cover the Dutch oven and simmer for 25 minutes, maintaining a gentle bubble throughout cooking.
7. Uncover the pot and continue cooking for another 15 minutes, occasionally spooning the braising liquid over the fish.
8. Test for doneness by inserting a fork into the thickest part of the fish—it should flake easily and appear opaque throughout.
9. Transfer the mackerel to a serving platter using a fish spatula to maintain structural integrity.
10. Increase heat to medium-high and reduce the remaining braising liquid by half, about 8-10 minutes, until it coats the back of a spoon.
11. Strain the reduced sauce through a fine-mesh sieve, discarding the solids.
12. Pour the strained sauce over the plated mackerel just before serving.

This braising technique transforms the mackerel into impossibly tender flakes that practically melt on your tongue while the reduced sauce creates a glossy, savory-sweet glaze. The complex layers of ginger, garlic, and shiitake create an aromatic symphony that makes this dish spectacular served over steamed short-grain rice or with a side of quick-pickled vegetables for contrast.

Korean-Style Steamed Sea Bass

Just when you thought sea bass couldn’t get more sophisticated, Korean culinary wizardry swoops in to prove us all deliciously wrong. This steamed beauty transforms humble fish into a fragrant, flavor-bomb masterpiece that’ll have your taste buds doing the cha-cha. Prepare to impress your dinner guests (and yourself) with this surprisingly simple yet ridiculously elegant dish.

Ingredients

– 1 whole sea bass (about 2 lbs), scaled and gutted
– 3 tablespoons premium soy sauce
– 2 tablespoons toasted sesame oil
– 1 tablespoon rice vinegar
– 1 teaspoon freshly grated ginger
– 3 garlic cloves, microplaned
– 2 scallions, thinly sliced on bias
– 1 teaspoon gochugaru (Korean red pepper flakes)
– 1 teaspoon raw cane sugar
– ½ cup daikon radish, julienned
– ¼ cup carrot, julienned
– Fresh cilantro leaves for garnish

Instructions

1. Pat the sea bass completely dry with paper towels, including inside the cavity.
2. Score the fish skin diagonally three times on each side, cutting about ¼-inch deep.
3. Combine soy sauce, sesame oil, rice vinegar, grated ginger, microplaned garlic, and raw cane sugar in a small bowl, whisking until sugar dissolves completely.
4. Brush the marinade mixture generously over the entire fish, including inside the scored cuts and cavity.
5. Arrange the julienned daikon and carrot in the bottom of a heatproof dish large enough to hold the fish.
6. Place the marinated sea bass on top of the vegetable bed.
7. Sprinkle gochugaru evenly over the fish surface.
8. Set up a steamer basket over boiling water and carefully place the dish inside.
9. Cover tightly and steam for exactly 12 minutes at medium-high heat.
10. Check doneness by inserting a fork into the thickest part – flesh should flake easily and appear opaque white.
11. Remove from steamer and immediately scatter sliced scallions over the hot fish.
12. Let rest for 3 minutes to allow flavors to meld before serving.
13. Garnish with fresh cilantro leaves just before presenting.

Now behold your culinary masterpiece: the flesh practically melts away from the bones with ethereal tenderness, while the aromatic steam infusion creates layers of umami, spice, and subtle sweetness. Serve this showstopper family-style with steamed jasmine rice to soak up every drop of that incredible sauce, or get fancy by plating individual portions with quick-pickled vegetables for contrasting crunch.

Grilled Korean Eel with Gochujang Glaze

Let’s be real—most grilled fish recipes are about as exciting as watching paint dry, but this Korean eel situation? It’s about to become your new culinary obsession that’ll make your taste buds do a happy dance.

Ingredients

– 1.5 lbs fresh Korean eel fillets, skin-on
– 1/4 cup gochujang paste
– 2 tbsp mirin
– 1 tbsp toasted sesame oil
– 1 tbsp raw honey
– 2 cloves garlic, microplaned
– 1 tsp fresh ginger, finely grated
– 1/2 tsp fine sea salt
– 1/4 tsp freshly cracked black pepper
– 2 tbsp grapeseed oil
– 2 scallions, thinly sliced on bias
– 1 tbsp toasted sesame seeds

Instructions

1. Pat the eel fillets completely dry with paper towels and score the skin side in a crosshatch pattern at 1-inch intervals.
2. Whisk together gochujang paste, mirin, sesame oil, honey, microplaned garlic, and grated ginger in a small bowl until fully emulsified.
3. Season both sides of the eel fillets evenly with fine sea salt and freshly cracked black pepper.
4. Brush a grill grate lightly with grapeseed oil and preheat your grill to 400°F, creating both direct and indirect heat zones.
5. Place eel fillets skin-side down on the direct heat zone and grill for 4 minutes until skin is crisp and releases easily.
6. Flip fillets and brush the flesh side generously with the gochujang glaze using a silicone pastry brush.
7. Move fillets to the indirect heat zone and continue grilling for 3 minutes to set the glaze without burning.
8. Flip fillets again and brush the skin side with remaining glaze, grilling for 2 more minutes until caramelized.
9. Transfer grilled eel to a clean cutting board and let rest for 3 minutes to redistribute juices.
10. Slice eel diagonally into 1-inch pieces and garnish with bias-cut scallions and toasted sesame seeds.

What emerges is pure magic—the eel develops this incredible crisp-tender texture while the spicy-sweet glaze creates this addictive lacquered crust that’ll have you fighting over the last piece. Serve it dramatically over steaming jasmine rice where the glaze can mingle and create the most epic sauce situation imaginable.

Korean Spicy Octopus and Fish Stir-Fry

Jazz up your weeknight dinner routine with this fiery Korean Spicy Octopus and Fish Stir-Fry that’ll make your taste buds do a happy dance—because who said seafood can’t be the life of the party? Just when you thought stir-fries couldn’t get more exciting, this bold, spicy number swoops in with tender octopus and flaky fish, all coated in a sauce that packs a punch without overwhelming your palate. It’s the kind of dish that turns an ordinary Tuesday into a flavor-packed adventure, proving that sometimes, the best meals are the ones that surprise you with every bite.

Ingredients

– 1 lb cleaned octopus tentacles, sliced into 1-inch pieces
– 1 lb firm white fish fillets (such as cod or halibut), cut into 2-inch chunks
– 2 tbsp toasted sesame oil
– 1 tbsp avocado oil
– 4 garlic cloves, minced
– 1-inch piece fresh ginger, finely grated
– 1/4 cup gochujang (Korean red chili paste)
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp granulated sugar
– 1/2 cup low-sodium chicken stock
– 1 large yellow onion, thinly sliced
– 1 red bell pepper, julienned
– 2 scallions, cut into 2-inch segments
– 1 tbsp toasted sesame seeds

Instructions

1. Pat the octopus and fish pieces completely dry with paper towels to ensure a crisp sear.
2. Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates immediately.
3. Add avocado oil and swirl to coat the surface evenly.
4. Sear the octopus pieces for 2 minutes until lightly browned and slightly curled at the edges.
5. Add the fish chunks and cook for 1 minute per side until opaque but not fully cooked through.
6. Transfer the seafood to a plate using a slotted spoon, leaving any rendered juices in the pan.
7. Reduce the heat to medium and add toasted sesame oil to the same pan.
8. Sauté the minced garlic and grated ginger for 30 seconds until fragrant but not browned.
9. Stir in gochujang, soy sauce, rice vinegar, and granulated sugar until the mixture forms a smooth paste.
10. Pour in low-sodium chicken stock, scraping the bottom to deglaze and incorporate any browned bits.
11. Add the sliced yellow onion and julienned red bell pepper, tossing to coat in the sauce.
12. Cook for 3-4 minutes until the vegetables are tender-crisp and the sauce has slightly thickened.
13. Return the seared octopus and fish to the pan, gently folding to combine without breaking the fish.
14. Simmer for 2 minutes until the seafood is fully cooked and coated in the spicy glaze.
15. Stir in the scallion segments and cook for an additional 30 seconds to wilt slightly.
16. Remove from heat and sprinkle with toasted sesame seeds for a nutty finish.

Every bite delivers a thrilling contrast of tender octopus and flaky fish, all enveloped in a spicy-sweet sauce that clings perfectly to each morsel. Embrace the vibrant textures by serving it over steamed jasmine rice or tucked into lettuce cups for a hands-on meal that’s as fun to eat as it is flavorful.

Korean Fish Pancakes with Green Onions

Fabulously crispy, golden-brown, and packed with savory goodness, these Korean fish pancakes are about to become your new kitchen obsession—think of them as the love child of a seafood fritter and a flavor explosion, guaranteed to make your taste buds do a happy dance while your family wonders when you became a culinary genius.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup rice flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground white pepper
• 1 large pasture-raised egg, lightly beaten
• 3/4 cup ice-cold sparkling water
• 8 ounces fresh cod fillets, finely minced
• 1/2 cup thinly sliced green onions, bias-cut
• 1 tablespoon freshly grated ginger
• 2 tablespoons clarified butter
• 2 tablespoons grapeseed oil

Instructions

1. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/2 cup rice flour, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground white pepper until fully combined.
2. Create a well in the center of the dry ingredients and pour in 1 large pasture-raised egg, lightly beaten, and 3/4 cup ice-cold sparkling water.
3. Using a rubber spatula, gently fold the wet ingredients into the dry mixture until just incorporated, being careful not to overmix.
4. Fold in 8 ounces fresh cod fillets, finely minced, 1/2 cup thinly sliced green onions, bias-cut, and 1 tablespoon freshly grated ginger until evenly distributed throughout the batter.
5. Heat a large non-stick skillet over medium heat and add 2 tablespoons clarified butter and 2 tablespoons grapeseed oil, swirling to coat the surface.
6. Scoop 1/4-cup portions of batter into the hot skillet, spacing them 2 inches apart to allow for spreading.
7. Cook the pancakes for 3-4 minutes until the edges appear set and the bottoms develop a deep golden-brown crust.
8. Carefully flip each pancake using a thin-edged spatula and cook for an additional 3-4 minutes until the second side is equally golden-brown and the centers are cooked through.
9. Transfer the cooked pancakes to a wire rack set over a baking sheet to maintain crispness, rather than letting them steam on a plate.
10. Repeat the cooking process with remaining batter, adding more clarified butter and grapeseed oil as needed between batches.

Buttery, crisp exteriors give way to tender, flaky fish and the fresh bite of green onions in every bite—serve these golden delights with a spicy gochujang dipping sauce for an extra kick, or tuck them into lettuce cups with pickled vegetables for a textural party that’ll have everyone reaching for seconds.

Braised Korean Hairtail Fish

Mmm, get ready to meet the fish that’s about to become your new kitchen obsession—Braised Korean Hairtail Fish, a dish so flavorful it might just make your taste buds do a happy dance. This isn’t your average weeknight dinner; it’s a savory, slightly spicy adventure that’ll have you wondering why you haven’t been braising fish all along. Trust me, your skillet is about to become the star of the show.

Ingredients

– 1 lb fresh hairtail fish, cleaned and cut into 2-inch segments
– 2 tbsp grapeseed oil
– 1 medium yellow onion, thinly sliced
– 4 garlic cloves, minced
– 1-inch piece fresh ginger, finely grated
– 1/4 cup soy sauce
– 2 tbsp mirin
– 1 tbsp gochujang (Korean red pepper paste)
– 1 tsp granulated sugar
– 1 cup dashi stock
– 2 green onions, thinly sliced on the bias
– 1 tsp toasted sesame seeds

Instructions

1. Pat the hairtail fish segments completely dry with paper towels to ensure a crisp sear.
2. Heat grapeseed oil in a large skillet over medium-high heat until it shimmers, about 350°F.
3. Sear the fish segments for 2 minutes per side until golden brown, working in batches to avoid overcrowding.
4. Remove the fish and set aside on a plate, then reduce the heat to medium.
5. Sauté the sliced yellow onion in the same skillet for 4 minutes until translucent and fragrant.
6. Add the minced garlic and grated ginger, stirring for 1 minute until aromatic but not browned.
7. Whisk together soy sauce, mirin, gochujang, and granulated sugar in a small bowl until smooth.
8. Pour the sauce mixture into the skillet, scraping up any browned bits from the bottom.
9. Add dashi stock and bring the liquid to a gentle simmer, about 3 minutes.
10. Return the seared fish to the skillet, arranging them in a single layer.
11. Cover the skillet and braise over low heat for 15 minutes, basting the fish halfway through.
12. Uncover and simmer for an additional 5 minutes until the sauce reduces and coats the fish.
13. Garnish with sliced green onions and toasted sesame seeds just before serving.

Zesty, tender, and packed with umami, this braised hairtail fish boasts a flaky texture that melts in your mouth, complemented by a savory-sweet sauce with a subtle kick. Serve it over steamed jasmine rice to soak up every last drop, or pair it with crisp, quick-pickled vegetables for a refreshing contrast that’ll make your dinner guests swoon.

Korean Spicy Pollock Roe Stew

Sizzling, spicy, and seriously addictive—this Korean Spicy Pollock Roe Stew is the kind of dish that’ll make you forget all about your Monday blues. Imagine tender pollock roe swimming in a fiery, umami-packed broth that’s bold enough to wake up your taste buds and witty enough to earn a permanent spot in your dinner rotation. Trust me, this stew doesn’t just warm your soul; it throws a flavor party in your mouth and invites all the right guests.

Ingredients

– 1 lb fresh pollock roe sacs, gently rinsed
– 2 tbsp toasted sesame oil
– 1 medium yellow onion, thinly sliced
– 4 garlic cloves, minced
– 1 tbsp gochugaru (Korean red pepper flakes)
– 2 tbsp gochujang (Korean fermented red pepper paste)
– 4 cups dashi stock, homemade or prepared
– 1 tbsp soy sauce
– 8 oz firm tofu, cut into 1-inch cubes
– 2 green onions, sliced diagonally
– 1 fresh red chili, thinly sliced

Instructions

1. Heat the toasted sesame oil in a heavy-bottomed pot over medium heat until it shimmers.
2. Add the thinly sliced yellow onion and sauté for 4–5 minutes, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute, until aromatic but not browned.
4. Sprinkle the gochugaru into the pot and toast for 30 seconds to deepen its flavor and color.
5. Whisk in the gochujang until fully incorporated, creating a rich, crimson base.
6. Pour in the dashi stock and soy sauce, then bring the liquid to a gentle boil.
7. Reduce the heat to low, cover the pot, and simmer for 10 minutes to meld the flavors.
8. Gently add the pollock roe sacs to the broth, ensuring they are fully submerged.
9. Simmer uncovered for 8–10 minutes, until the roe is firm and opaque.
10. Carefully add the tofu cubes and cook for 3–4 minutes, until heated through.
11. Stir in the sliced green onions and red chili, then remove from heat.

Remarkably tender and bursting with briny sweetness, the pollock roe pairs perfectly with the stew’s spicy, savory broth. Serve it piping hot over steamed rice or with a side of crisp kimchi for a textural contrast that’s downright irresistible.

Korean Fried Fish with Sweet Chili Sauce

Let’s be real—most fried fish recipes are about as exciting as watching paint dry, but this Korean-inspired version will have your taste buds doing the cha-cha. Light, crispy fish fillets get a glamorous makeover with a sweet-spicy chili glaze that’s basically edible fireworks.

Ingredients

– 1 lb fresh cod fillets, patted dry
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– 1 cup avocado oil
– ½ cup gochujang paste
– ¼ cup rice vinegar
– 3 tbsp raw honey
– 2 tbsp tamari
– 3 garlic cloves, microplaned
– 1 tbsp freshly grated ginger
– 2 tsp toasted sesame oil
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper

Instructions

1. Combine gochujang paste, rice vinegar, raw honey, tamari, microplaned garlic, freshly grated ginger, and toasted sesame oil in a small saucepan over medium-low heat.
2. Whisk sauce continuously for 4-5 minutes until slightly thickened and glossy, then remove from heat.
3. Season cod fillets evenly on both sides with fine sea salt and freshly cracked black pepper.
4. Dredge each fillet thoroughly in all-purpose flour, shaking off excess.
5. Dip floured fillets into lightly beaten pasture-raised eggs, allowing excess to drip back into bowl.
6. Press egg-coated fillets firmly into panko breadcrumbs, ensuring complete coverage on all surfaces.
7. Heat avocado oil in a heavy-bottomed skillet to 350°F, verified using a deep-fry thermometer.
8. Carefully place two breaded fillets into hot oil using tongs, maintaining oil temperature at 350°F.
9. Fry for 3-4 minutes until bottom develops deep golden-brown crust, then flip carefully.
10. Continue frying second side for 3-4 minutes until uniformly crisp and internal temperature reaches 145°F.
11. Transfer fried fillets to wire rack set over sheet pan using spider strainer, allowing excess oil to drain.
12. Brush warm fillets generously with prepared sweet chili sauce using pastry brush.
13. Serve immediately while crust remains shatteringly crisp.

Absolutely magical how that crackling-crisp exterior gives way to flaky, moist fish beneath the sticky-sweet heat. The sauce caramelizes beautifully against the hot surface, creating this irresistible sweet-spicy shell that’ll have you licking your fingers shamelessly. Try serving over steamed jasmine rice with quick-pickled vegetables for that perfect crunch contrast.

Korean-Style Spicy Fish Tacos

Prepare to have your taco Tuesday completely revolutionized—we’re taking crispy fish on a flavor vacation to Seoul and back, wrapped in a warm tortilla hug that’ll make your taste buds do the cha-cha.

Ingredients

• 1 lb wild-caught cod fillets, cut into 1-inch strips
• 1 cup buttermilk
• 1 cup rice flour
• 2 tsp gochugaru (Korean red pepper flakes)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup grapeseed oil
• 8 corn tortillas
• 1 cup Napa cabbage, thinly sliced
• 1/4 cup Korean chili paste (gochujang)
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

Instructions

1. Whisk together 1/4 cup Korean chili paste, 2 tbsp rice vinegar, and 1 tbsp honey in a small bowl until fully emulsified.
2. Place 1 lb wild-caught cod fillets in a shallow dish and pour 1 cup buttermilk over them, ensuring complete coverage.
3. Combine 1 cup rice flour, 2 tsp gochugaru, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper in a separate shallow dish.
4. Heat 1 cup grapeseed oil in a heavy-bottomed skillet over medium-high heat until it reaches 350°F on a deep-fry thermometer.
5. Remove cod strips from buttermilk, allowing excess to drip off, then dredge each piece thoroughly in the rice flour mixture.
6. Fry cod strips in batches for 3-4 minutes until golden brown and crispy, maintaining oil temperature between 345-355°F.
7. Transfer fried fish to a wire rack set over a baking sheet—this keeps them crispy by allowing steam to escape.
8. Warm 8 corn tortillas directly over a gas flame for 15-20 seconds per side until lightly charred and pliable.
9. Arrange 1 cup thinly sliced Napa cabbage evenly among the warmed tortillas.
10. Place 2-3 fried cod strips atop the cabbage in each tortilla.
11. Drizzle the gochujang sauce generously over the fish using a squeeze bottle for precise application.
12. Garnish each taco with fresh cilantro leaves and serve immediately with lime wedges on the side.

Marvel at the textural symphony—crunchy cabbage gives way to crackling fish coating that yields to flaky, moist cod, all wrapped in chewy tortillas. The sweet-heat sauce builds gradually while lime cuts through the richness, creating a balanced flavor profile that’s dangerously addictive. For maximum drama, serve on a wooden board with extra sauce for dipping and watch them disappear faster than your resolve to “just have one.”

Korean Fish Dumplings in Clear Broth

Dare we suggest there’s a more comforting bowl than this? Korean fish dumplings floating in crystal-clear broth are the culinary equivalent of a warm hug on a chilly day—except this hug comes with delicate seafood parcels that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb fresh white fish fillets (such as cod or pollock), finely minced
• 2 tbsp potato starch
• 1 large pasture-raised egg, lightly beaten
• 2 tsp toasted sesame oil
• 1 tsp fine sea salt
• 1/2 tsp freshly ground white pepper
• 4 cups homemade dashi stock
• 2 tbsp soy sauce
• 4 scallions, thinly sliced
• 1 tsp toasted sesame seeds

Instructions

1. Combine the minced white fish, potato starch, beaten egg, toasted sesame oil, sea salt, and white pepper in a large mixing bowl.
2. Mix the ingredients thoroughly with a silicone spatula until the mixture becomes sticky and cohesive, about 2 minutes of vigorous stirring.
3. Wet your hands with cold water to prevent sticking, then portion the fish mixture into 1-tablespoon mounds.
4. Roll each portion between your palms to form smooth, round dumplings, placing them on a parchment-lined baking sheet as you work.
5. Bring the dashi stock to a gentle simmer over medium heat, watching for small bubbles to form around the edges of the pot.
6. Carefully drop the fish dumplings into the simmering broth one by one, ensuring they don’t stick together.
7. Cook the dumplings for 6-8 minutes until they float to the surface and appear opaque throughout.
8. Stir in the soy sauce during the final minute of cooking to evenly distribute the seasoning.
9. Ladle the clear broth and dumplings into warmed bowls, dividing them equally among four servings.
10. Garnish each bowl with sliced scallions and a sprinkle of toasted sesame seeds just before serving.

Unbelievably tender fish parcels practically melt against your tongue while the clean, umami-rich broth provides the perfect savory backdrop. The subtle nuttiness from toasted sesame seeds plays beautifully against the fresh bite of scallions—try serving these elegant dumplings in traditional Korean stone bowls to keep them piping hot until the very last sublime spoonful.

Spicy Korean Anchovy Side Dish

Just when you thought anchovies were only for pizza emergencies, these feisty little fish are about to become your new spicy obsession. Jump into the bold world of Korean banchan with this addictive side dish that packs more punch than your morning coffee. Juggling sweet, spicy, and savory flavors, it’s the culinary equivalent of a surprise party for your taste buds.

Ingredients

• 1 cup dried Korean anchovies (myeolchi), small to medium size
• 2 tablespoons cold-pressed sesame oil
• 3 tablespoons artisanal soy sauce
• 2 tablespoons Korean red pepper flakes (gochugaru)
• 1 tablespoon raw cane sugar
• 2 teaspoons toasted sesame seeds
• 2 cloves fresh garlic, microplaned
• 1 teaspoon freshly grated ginger root
• 2 tablespoons filtered water

Instructions

1. Spread 1 cup dried Korean anchovies in a single layer on a parchment-lined baking sheet.
2. Toast anchovies in a preheated 300°F oven for exactly 8 minutes until fragrant and lightly crisped.
3. Heat 2 tablespoons cold-pressed sesame oil in a heavy-bottomed skillet over medium heat until shimmering but not smoking.
4. Add 2 cloves microplaned garlic and 1 teaspoon freshly grated ginger root to the hot oil.
5. Sauté aromatics for precisely 45 seconds until fragrant but not browned.
6. Add toasted anchovies to the skillet, tossing gently to coat with the aromatic oil.
7. Combine 3 tablespoons artisanal soy sauce, 2 tablespoons Korean red pepper flakes, 1 tablespoon raw cane sugar, and 2 tablespoons filtered water in a small bowl.
8. Pour sauce mixture over the anchovies, stirring continuously to ensure even coating.
9. Cook the mixture over medium-low heat for 4-5 minutes until the sauce thickens and glazes the anchovies.
10. Sprinkle 2 teaspoons toasted sesame seeds over the finished dish, tossing once more to distribute.
11. Transfer the spicy anchovies to a serving dish and let rest for 10 minutes to allow flavors to meld.

Keeping these spicy gems in an airtight container makes them perfect for midnight snack attacks. The texture delivers a satisfying crunch that gives way to tender fish, while the flavor profile balances fiery heat with subtle sweetness. Knock your socks off by serving them over steaming rice or crumbling them over avocado toast for an unexpected umami boost.

Korean Grilled Salmon with Soy Glaze

Aren’t you tired of salmon recipes that promise excitement but deliver the culinary equivalent of watching paint dry? Let’s fix that with a Korean-inspired grilled salmon that’ll make your taste buds do a happy dance—this isn’t just dinner, it’s a flavor party where soy glaze is the life of it.

Ingredients

• 4 (6-ounce) skin-on wild-caught salmon fillets, patted dry
• 1/4 cup low-sodium soy sauce
• 2 tablespoons mirin
• 1 tablespoon toasted sesame oil
• 2 teaspoons freshly grated ginger root
• 2 garlic cloves, microplaned
• 1 tablespoon light brown sugar
• 1 teaspoon gochujang paste
• 1 tablespoon grapeseed oil
• 2 teaspoons toasted sesame seeds
• 2 scallions, thinly sliced on the bias

Instructions

1. Whisk together soy sauce, mirin, toasted sesame oil, freshly grated ginger root, microplaned garlic cloves, light brown sugar, and gochujang paste in a small saucepan until fully emulsified.
2. Simmer the glaze over medium-low heat for 5 minutes, stirring occasionally, until slightly thickened and reduced by one-third. (Tip: Don’t boil vigorously—gentle simmering preserves the delicate balance of sweet and savory.)
3. Preheat a grill or grill pan to medium-high heat (400°F), brushing the grates with grapeseed oil to prevent sticking.
4. Pat dry 4 skin-on wild-caught salmon fillets with paper towels to ensure crisp skin.
5. Brush salmon fillets lightly with grapeseed oil and place skin-side down on the preheated grill.
6. Grill for 4–5 minutes without moving until skin is crisp and releases easily from the grates.
7. Flip fillets and grill flesh-side down for 2–3 minutes until internal temperature reaches 125°F for medium-rare. (Tip: Use an instant-read thermometer—salmon continues cooking off the heat, so pull it just before your desired doneness.)
8. Brush both sides of the salmon generously with the prepared soy glaze during the last minute of grilling.
9. Transfer grilled salmon to a serving platter and drizzle with remaining glaze.
10. Garnish with toasted sesame seeds and thinly sliced scallions. (Tip: Toasting sesame seeds in a dry pan for 1–2 minutes until fragrant enhances their nutty crunch.)

Salmon emerges with a caramelized, sticky-sweet crust giving way to flaky, moist flesh that practically melts. Serve it over steamed jasmine rice to catch every drop of that glossy glaze, or tuck it into lettuce cups with pickled vegetables for a crunchy contrast that’ll have you forgetting all other salmon recipes.

Korean Fish and Tofu Hot Pot

Craving something that’ll warm your soul faster than your favorite comfort show’s season finale? This Korean Fish and Tofu Hot Pot is the culinary equivalent of a cozy blanket hug—savory, steamy, and packed with enough umami to make your taste buds do a happy dance. Let’s dive into this bubbling cauldron of deliciousness!

Ingredients

• 1 lb fresh cod fillets, skinless and cut into 2-inch chunks
• 14 oz firm tofu, pressed and cubed into 1-inch pieces
• 4 cups homemade dashi stock
• 2 tbsp doenjang (Korean fermented soybean paste)
• 1 tbsp gochujang (Korean red chili paste)
• 1 medium daikon radish, peeled and sliced into ¼-inch rounds
• 4 shiitake mushrooms, stems removed and caps thinly sliced
• 2 bunches baby bok choy, trimmed and separated
• 3 scallions, cut into 2-inch bias slices
• 2 tbsp toasted sesame oil
• 1 tbsp fish sauce
• 1 tsp freshly grated ginger
• 2 cloves garlic, microplaned

Instructions

1. Combine dashi stock, doenjang, and gochujang in a large earthenware pot over medium-high heat, whisking until pastes fully dissolve.
2. Add daikon radish slices to the broth and simmer for 8 minutes until slightly translucent.
3. Arrange cod chunks and tofu cubes gently over the radish, ensuring they’re submerged.
4. Scatter shiitake mushrooms and baby bok choy around the fish and tofu.
5. Drizzle toasted sesame oil and fish sauce evenly over the ingredients.
6. Stir in microplaned garlic and grated ginger with a wooden spoon.
7. Cover the pot and reduce heat to medium-low, maintaining a gentle simmer for 12 minutes.
8. Uncover and test fish flakiness by inserting a fork—it should separate easily without resistance.
9. Garnish with scallion slices and serve immediately directly from the pot.

Light as a feather yet profoundly satisfying, the silken tofu melts against the firm cod flakes in a spicy-savory broth that sings with fermented depth. For a next-level experience, crack a pasture-raised egg into individual bowls before ladling the hot pot over it—the residual heat creates delicate egg ribbons that elevate every spoonful. This isn’t just dinner; it’s a steamy love letter to Korean comfort food that’ll have everyone fighting for the last bite!

Summary

Excitingly, these 20 spicy Korean fish recipes bring bold, restaurant-quality flavors right to your kitchen. Whether you’re craving fiery stews or grilled delights, there’s something here to ignite your taste buds. We’d love to hear which recipe becomes your new favorite—drop us a comment below! Don’t forget to share this roundup on Pinterest so fellow home cooks can discover these delicious dishes too.