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 bluehousesalmon, cut 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 past...