20 Spicy Korean Fish Recipes Delightful

Ready to spice up your dinner routine? Dive into the vibrant flavors of Korea with our roundup of 20 Spicy Korean Fish Recipes that promise to delight your taste buds. Perfect for home cooks looking for quick, flavorful meals, these dishes blend heat, sweetness, and umami in every bite. Whether you’re a seafood lover or just craving something new, there’s a recipe here to ignite your culinary passion. Let’s get cooking!

Spicy Korean Grilled Mackerel

Get ready to fire up the grill with this Spicy Korean Grilled Mackerel, a dish that’s bursting with bold flavors and a hint of heat that’ll make your taste buds dance.

Ingredients

• 2 whole mackerel, cleaned and butterflied
• 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 2 green onions, thinly sliced

Instructions

1. In a bowl, whisk together 3 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 2 cloves minced garlic, 1 teaspoon grated ginger, and 1 tablespoon rice vinegar to make the marinade.
2. Place the mackerel in a shallow dish and coat both sides with the marinade. Let it marinate for at least 30 minutes in the refrigerator.
3. Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
4. Grill the mackerel for about 5 minutes on each side, or until the skin is crispy and the flesh flakes easily with a fork.
5. Sprinkle the grilled mackerel with 1 teaspoon sesame seeds and 2 thinly sliced green onions before serving.

The magic of this dish lies in the gochujang marinade, which creates a perfectly caramelized crust with a spicy-sweet kick that’s irresistible.

Tip: For an extra smoky flavor, try grilling the mackerel over charcoal instead of gas.

Korean Spicy Braised Cod

Get ready to spice up your dinner routine with this Korean Spicy Braised Cod, a dish that’s as flavorful as it is comforting.

Ingredients

• 1 lb cod fillets
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp sesame oil
• 1/2 cup water
• 2 green onions, sliced
• 1 tsp sesame seeds

Instructions

1. In a bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, 2 cloves minced garlic, 1 tsp grated ginger, and 1 tbsp sesame oil to make the sauce.
2. Place the cod fillets in a large skillet and pour the sauce over them. Add 1/2 cup water to the skillet.
3. Bring to a simmer over medium heat, then reduce the heat to low. Cover and braise for 10 minutes, or until the cod is cooked through and flakes easily with a fork.
4. Garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.

The magic of this dish lies in the gochujang’s deep, spicy-sweet flavor that perfectly complements the delicate cod. It’s a bold yet balanced meal that’ll have everyone asking for seconds.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce before braising.

Korean Style Spicy Tuna Stew

Warm up your kitchen with this Korean Style Spicy Tuna Stew, a hearty and flavorful dish that brings the heat and comfort in every spoonful.

Ingredients

• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon sugar
• 2 cups water
• 1 can (5 oz) tuna in water, drained
• 1 zucchini, sliced
• 1 green onion, chopped
• 1 teaspoon sesame oil
• Salt to taste

Instructions

1. Heat the vegetable oil in a pot over medium heat. Add the minced garlic and diced onion, sautéing until fragrant and the onion turns translucent, about 2 minutes.
2. Stir in the gochujang and sugar, cooking for another minute until the paste is well incorporated with the onions and garlic.
3. Pour in the water and bring the mixture to a boil. Reduce the heat to a simmer and add the tuna, breaking it apart gently with a spoon.
4. Add the sliced zucchini and let the stew simmer for about 10 minutes, or until the zucchini is tender.
5. Finish by stirring in the chopped green onion and sesame oil. Taste and adjust the seasoning with salt if needed.

The magic of this stew lies in the balance of spicy gochujang and the umami-rich tuna, creating a depth of flavor that’s both bold and comforting.

Tip: For an extra kick, add a sprinkle of red pepper flakes with the gochujang.

Spicy Korean Fish Cake Soup

Warm up your kitchen with this Spicy Korean Fish Cake Soup, a comforting bowl that’s bursting with umami and a kick of heat.

Ingredients

• 6 cups water
• 1 lb Korean fish cakes, sliced into bite-sized pieces
• 1 medium onion, thinly sliced
• 2 green onions, cut into 2-inch pieces
• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp minced garlic
• 1 tsp sesame oil
• 1/2 tsp black pepper

Instructions

1. In a large pot, bring the water to a boil over high heat.
2. Add the onion, green onions, gochujang, soy sauce, sugar, minced garlic, sesame oil, and black pepper to the pot. Stir well to dissolve the gochujang.
3. Reduce the heat to medium and let the soup simmer for 10 minutes to allow the flavors to meld.
4. Add the fish cakes to the pot and simmer for another 5 minutes, or until the fish cakes are heated through and slightly puffed.
5. Serve hot, garnished with additional green onions if desired.

The magic of this soup lies in the fish cakes’ ability to soak up the spicy, savory broth, becoming irresistibly tender with every bite.

Tip: For an extra layer of flavor, toast the fish cakes lightly in a pan before adding them to the soup.

Korean Spicy Stir-Fried Squid

Get ready to spice up your dinner routine with this Korean Spicy Stir-Fried Squid, a dish that’s bursting with bold flavors and comes together in a flash.

Ingredients

• 1 lb cleaned squid, bodies sliced into rings and tentacles left whole
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp rice wine or mirin
• 1 tsp sesame oil
• 2 green onions, sliced
• 1 tsp sesame seeds, for garnish

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
2. Add the squid to the skillet and stir-fry for 2 minutes, just until it starts to turn opaque.
3. In a small bowl, mix together the gochujang, soy sauce, sugar, and rice wine. Pour this sauce over the squid and continue to stir-fry for another 2 minutes, ensuring the squid is evenly coated.
4. Drizzle with sesame oil and toss in the green onions, cooking for an additional 30 seconds.
5. Remove from heat and sprinkle with sesame seeds before serving.

The magic of this dish lies in the gochujang’s deep, spicy-sweet flavor that clings to the tender squid, making every bite irresistible. Serve it over steamed rice to soak up all the delicious sauce.

Tip: For an extra crunch, toss in some thinly sliced bell peppers or carrots with the squid.

Spicy Korean Anchovy Side Dish

Spice up your meal with this Spicy Korean Anchovy Side Dish, a perfect blend of heat and umami that’s surprisingly easy to whip up.

Ingredients

• 1 cup dried anchovies (small size)
• 2 tbsp gochujang (Korean red pepper paste)
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp minced garlic
• 1/2 tsp sesame seeds
• 1 green onion, thinly sliced

Instructions

1. Rinse the dried anchovies under cold water and drain well. Pat dry with paper towels to remove excess moisture.
2. In a bowl, mix together gochujang, honey, soy sauce, sesame oil, and minced garlic until well combined.
3. Heat a non-stick skillet over medium heat. Add the anchovies and stir-fry for 2 minutes until slightly crispy.
4. Pour the sauce over the anchovies and continue to stir-fry for another 3 minutes, ensuring each anchovy is well coated.
5. Remove from heat and sprinkle with sesame seeds and green onion before serving.

The magic of this dish lies in the crispy texture of the anchovies paired with the sweet and spicy glaze, making it an irresistible side that complements any Korean meal.

Tip: For an extra crunch, toast the sesame seeds in a dry pan for 30 seconds before adding them to the dish.

Korean Spicy Grilled Salmon

Get ready to spice up your dinner routine with this Korean Spicy Grilled Salmon, a dish that’s bursting with bold flavors and comes together in no time.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. In a bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 2 cloves minced garlic, 1 tsp grated ginger, and 1 tbsp rice vinegar to make the marinade.
2. Place the salmon fillets in a shallow dish and coat them evenly with the marinade. Let them sit for at least 15 minutes at room temperature.
3. Preheat your grill to medium-high heat (about 400°F). Grill the salmon, skin side down, for 4-5 minutes. Flip carefully and grill for another 3-4 minutes, or until the salmon flakes easily with a fork.
4. Sprinkle the grilled salmon with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.

The magic of this recipe lies in the gochujang marinade, which gives the salmon a perfectly balanced sweet and spicy crust that’s irresistible.

Tip: For an extra smoky flavor, try grilling the salmon on a cedar plank.

Spicy Korean Fish Jjigae

Warm up your kitchen with this Spicy Korean Fish Jjigae, a hearty stew that’s bursting with flavors and ready in under 30 minutes.

Ingredients

• 1 lb white fish fillets (such as cod or pollock), cut into bite-sized pieces
• 4 cups water
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 green chili, sliced
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp salt
• 2 green onions, chopped
• 1/2 cup zucchini, sliced
• 1/2 cup tofu, cubed

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, sliced onion, and green chili, sautéing for 2 minutes until fragrant.
2. Stir in the gochugaru, soy sauce, sugar, and salt, cooking for another minute to blend the flavors.
3. Pour in the water and bring to a boil. Add the fish pieces, zucchini, and tofu, reducing the heat to simmer for 10 minutes.
4. Garnish with chopped green onions before serving hot.

The magic of this dish lies in the balance of heat from the gochugaru and the subtle sweetness of the fish, creating a comforting bowl that’s perfect for chilly evenings.

Tip: For an extra kick, add a splash of Korean fermented soybean paste (doenjang) when adding the water.

Korean Spicy Octopus Stir Fry

Get ready to spice up your dinner routine with this Korean Spicy Octopus Stir Fry, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 1 lb fresh octopus, cleaned and cut into bite-sized pieces
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 cup gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1/2 cup green onions, sliced
• 1 tbsp sesame seeds, for garnish

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, sautéing for 1 minute until fragrant.
2. Add the octopus pieces to the skillet, stirring frequently for about 3 minutes until they start to curl.
3. In a small bowl, mix together gochujang, soy sauce, sugar, and sesame oil. Pour this sauce over the octopus, stirring to coat evenly. Cook for another 5 minutes, allowing the sauce to thicken slightly.
4. Add green onions to the skillet, stirring for an additional minute until they’re just wilted.
5. Remove from heat and sprinkle with sesame seeds before serving.

The magic of this dish lies in the gochujang’s deep, spicy-sweet flavor that clings to each tender piece of octopus, creating a truly addictive combination.

Tip: For an extra crunch, serve this stir fry over a bed of freshly shredded cabbage or alongside steamed rice to balance the heat.

Spicy Korean Yellow Croaker Soup

Warm up your kitchen with this Spicy Korean Yellow Croaker Soup, a comforting bowl that’s bursting with bold flavors and just the right amount of heat.

Ingredients

• 1 whole yellow croaker (about 1.5 lbs), cleaned and scaled
• 4 cups water
• 1 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 green onions, chopped
• 1 small zucchini, sliced
• 1/2 onion, sliced
• 1 green chili pepper, sliced (optional for extra heat)

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and gochugaru, stirring for about 30 seconds until fragrant.
2. Pour in the water and bring to a boil. Add the yellow croaker, soy sauce, sugar, salt, and black pepper. Reduce heat to low and simmer for 20 minutes.
3. Add the zucchini, onion, and green chili pepper (if using). Continue to simmer for another 10 minutes until the vegetables are tender.
4. Garnish with chopped green onions before serving.

The magic of this soup lies in the delicate balance of spicy, savory, and slightly sweet flavors, all while keeping the fish tender and flaky.

Tip: For an extra layer of flavor, you can add a piece of dashima (dried kelp) when boiling the water, then remove it before adding the fish.

Korean Spicy Seafood Pancake

Craving something crispy, spicy, and packed with seafood? This Korean Spicy Seafood Pancake is your ticket to a flavor-packed meal that’s surprisingly easy to whip up at home.

Ingredients

• 1 cup all-purpose flour
• 1 cup ice-cold water
• 1 large egg
• 1/2 tsp salt
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 lb mixed seafood (shrimp, squid, and mussels), cleaned and chopped
• 2 green onions, sliced
• 1/4 cup vegetable oil

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup ice-cold water, 1 large egg, and 1/2 tsp salt until smooth.
2. Stir in 1 tbsp gochujang, 1 tbsp soy sauce, and 1 tsp sugar into the batter until well combined.
3. Fold in the mixed seafood and 2 sliced green onions into the batter.
4. Heat 1/4 cup vegetable oil in a large non-stick skillet over medium-high heat. Pour the batter into the skillet, spreading it evenly to form a pancake.
5. Cook for 4-5 minutes until the edges are crispy and golden. Flip carefully and cook for another 4-5 minutes on the other side.
6. Transfer to a cutting board, slice into wedges, and serve immediately.

The magic of this pancake lies in its crispy edges and tender, spicy seafood center, making it a perfect shareable dish for any gathering.

Tip: For an extra crispy texture, make sure your skillet is hot before adding the batter, and don’t skimp on the oil!

Spicy Korean Grilled Eel

Get ready to spice up your grill game with this Spicy Korean Grilled Eel, a dish that packs a punch with its bold flavors and succulent texture.

Ingredients

• 1 lb fresh eel, cleaned and butterflied
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 2 cloves minced garlic, and 1 tsp grated ginger to make the marinade.
3. Coat the eel evenly with the marinade and let it sit for 15 minutes to absorb the flavors.
4. Grill the eel for 4-5 minutes on each side, basting with any remaining marinade, until the edges are slightly charred and the eel is cooked through.
5. Sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.

The caramelized edges from the honey and the smoky grill marks make this eel irresistibly tasty, with a perfect balance of heat and sweetness.

Tip: For an extra crispy skin, pat the eel dry before marinating and grill skin-side down first.

Korean Spicy Fish Head Stew

Dive into the bold flavors of Korea with this Spicy Fish Head Stew, a comforting dish that’s as nourishing as it is fiery.

Ingredients

• 1 large fish head (about 2 lbs), cleaned and cut into pieces
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 inch ginger, sliced
• 1 onion, sliced
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 4 cups water
• 1 zucchini, sliced
• 4 green onions, cut into 2-inch pieces
• 1 tsp sesame oil

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 4 cloves minced garlic, 1 inch sliced ginger, and 1 sliced onion. Cook until fragrant, about 2 minutes.
2. Stir in 2 tbsp gochujang, 1 tbsp gochugaru, 2 tbsp soy sauce, and 1 tbsp sugar. Cook for another minute until the mixture is bubbly.
3. Add the fish head pieces to the pot, coating them well with the spice mixture. Pour in 4 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
4. Add the sliced zucchini and 4 green onions. Simmer uncovered for another 10 minutes until the vegetables are tender.
5. Drizzle with 1 tsp sesame oil before serving. The stew is ready when the fish is tender and the broth is richly flavored.

This stew stands out for its deep, spicy broth that perfectly complements the tender fish, making it a hearty meal that warms you from the inside out.

Tip: For an extra kick, add a splash of rice vinegar to the stew just before serving.

Spicy Korean Squid and Noodle Stir Fry

Get ready to spice up your dinner routine with this Spicy Korean Squid and Noodle Stir Fry, a dish that packs a punch with its bold flavors and tender textures.

Ingredients

• 8 oz squid, cleaned and sliced into rings
• 8 oz Korean wheat noodles (somyeon)
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp sesame oil
• 1 cup bell peppers, thinly sliced
• 2 green onions, chopped
• 1 tbsp sesame seeds, for garnish

Instructions

1. Bring a large pot of water to a boil and cook the noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a large pan over medium-high heat. Add the garlic and ginger, sautéing for 30 seconds until fragrant.
3. Add the squid to the pan and stir-fry for 2 minutes until just opaque.
4. Stir in the gochujang, soy sauce, sugar, and sesame oil, coating the squid evenly.
5. Add the bell peppers and green onions, continuing to stir-fry for another 2 minutes until the vegetables are slightly softened.
6. Toss in the cooked noodles, mixing everything together until well combined and heated through.
7. Garnish with sesame seeds before serving.

The magic of this dish lies in the gochujang’s deep, spicy sweetness that clings to every strand of noodle and piece of squid, creating a harmony of flavors that’s irresistibly addictive.

Tip: For an extra kick, add a sprinkle of Korean chili flakes (gochugaru) before serving.

Korean Spicy Fish Dumplings

These Korean Spicy Fish Dumplings are a fiery twist on the classic, packed with bold flavors and a tender, juicy filling that’ll have you reaching for more.

Ingredients

• 1 lb white fish fillets, finely minced
• 1 cup napa cabbage, finely chopped
• 2 green onions, thinly sliced
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp salt
• 1 package round dumpling wrappers (about 30)
• 2 tbsp vegetable oil, for frying
• 1/2 cup water, for steaming

Instructions

1. In a large bowl, combine the minced fish, napa cabbage, green onions, gochujang, soy sauce, sesame oil, sugar, and salt. Mix well until all ingredients are evenly distributed.
2. Place a dumpling wrapper on your palm and spoon about 1 tablespoon of the filling into the center. Wet the edges with water, fold over to form a half-moon, and pleat the edges to seal. Repeat with remaining wrappers and filling.
3. Heat vegetable oil in a large non-stick skillet over medium heat. Arrange dumplings in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
4. Carefully add water to the skillet, cover immediately, and steam for 5-6 minutes until the dumplings are cooked through and the water has evaporated.
5. Remove the lid and let the dumplings crisp up for another minute. Serve hot with extra gochujang on the side.

The magic of these dumplings lies in their perfect balance of heat and umami, with the gochujang lending a deep, complex flavor that’s unmistakably Korean.

Tip: For an extra crispy texture, try pan-frying the dumplings without steaming, adjusting the cooking time as needed.

Spicy Korean Clam Soup

Warm up your evenings with this Spicy Korean Clam Soup, a comforting bowl that’s bursting with flavors and just the right amount of heat.

Ingredients

• 1 lb fresh clams, cleaned
• 4 cups water
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 2 green onions, chopped
• 1 tsp sesame oil

Instructions

1. In a large pot, bring 4 cups of water to a boil over medium-high heat.
2. Add the clams, gochujang, soy sauce, sugar, garlic, and ginger to the pot. Stir well to dissolve the gochujang.
3. Reduce the heat to medium and simmer for 10 minutes, or until the clams open up.
4. Discard any clams that do not open. Stir in the green onions and sesame oil just before serving.

The magic of this soup lies in the balance of spicy, sweet, and umami flavors, all coming together in a light yet deeply satisfying broth.

Tip: Serve this soup with a side of steamed rice to soak up all the delicious broth.

Korean Spicy Grilled Fish Skewers

Spice up your grilling game with these Korean Spicy Grilled Fish Skewers, a perfect blend of heat and sweetness that’ll have everyone asking for seconds.

Ingredients

• 1 lb firm white fish fillets (like cod or halibut), cut into 1-inch cubes
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 2 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp black pepper to make the marinade.
2. Add the fish cubes to the marinade, ensuring each piece is well coated. Let it marinate in the fridge for at least 30 minutes.
3. Preheat your grill to medium-high heat (about 400°F). Thread the marinated fish onto the soaked bamboo skewers.
4. Grill the skewers for 3-4 minutes on each side, or until the fish is cooked through and has nice grill marks.
5. Sprinkle the skewers with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.

The magic of these skewers lies in the gochujang marinade, which caramelizes beautifully on the grill, creating a sticky, spicy-sweet crust that’s utterly addictive.

Tip: If you’re using wooden skewers, don’t skip the soaking step—it prevents them from burning on the grill.

Spicy Korean Fish and Tofu Stew

Warm up your kitchen with this Spicy Korean Fish and Tofu Stew, a comforting bowl that’s bursting with bold flavors and just the right amount of heat.

Ingredients

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 4 cups water
• 1 lb white fish fillets (such as cod or halibut), cut into bite-sized pieces
• 1 block (14 oz) firm tofu, cut into cubes
• 2 green onions, sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
2. Stir in the gochujang and sugar, cooking for another minute to blend the flavors.
3. Pour in the water and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for 5 minutes.
4. Gently add the fish pieces and tofu to the pot. Simmer for 10 minutes, or until the fish is cooked through.
5. Stir in the green onions, soy sauce, and sesame oil. Cook for an additional 2 minutes to combine all the flavors.

This stew stands out with its perfect balance of spicy, sweet, and umami flavors, all while keeping the fish tender and the tofu silky.

Tip: For an extra kick, add a sprinkle of Korean chili flakes (gochugaru) before serving.

Korean Spicy Fish Roe Rice Bowl

Spice up your meal routine with this Korean Spicy Fish Roe Rice Bowl, a vibrant dish that packs a punch of flavor and texture in every bite.

Ingredients

• 2 cups cooked short-grain rice
• 1/2 cup spicy fish roe (mentaiko)
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp garlic powder
• 1 green onion, thinly sliced
• 1 sheet nori, cut into thin strips
• 1 tsp sesame seeds

Instructions

1. In a small bowl, mix together the spicy fish roe, sesame oil, soy sauce, sugar, and garlic powder until well combined.
2. Place the warm cooked rice in a serving bowl. Spoon the spicy fish roe mixture over the rice.
3. Garnish with sliced green onion, nori strips, and sesame seeds.
4. Serve immediately, mixing well before eating to distribute the flavors evenly.

The creamy texture of the fish roe against the fluffy rice, with a kick of spice and a hint of sweetness, makes this dish irresistibly addictive.

Tip: For an extra layer of flavor, lightly toast the nori strips before adding them to the bowl.

Spicy Korean Fish and Vegetable Stir Fry

Spice up your weeknight dinner with this Spicy Korean Fish and Vegetable Stir Fry, a dish that packs a punch with its bold flavors and vibrant colors.

Ingredients

• 1 lb white fish fillets (like cod or tilapia), cut into bite-sized pieces
• 2 cups mixed vegetables (bell peppers, carrots, and zucchini), sliced
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp sesame seeds, for garnish
• 2 green onions, sliced, for garnish

Instructions

1. In a small bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, and 2 cloves minced garlic to make the sauce.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the fish pieces and cook for 3-4 minutes until lightly browned.
3. Add the mixed vegetables to the skillet and stir fry for another 4-5 minutes until the vegetables are tender but still crisp.
4. Pour the sauce over the fish and vegetables, stirring well to coat everything evenly. Cook for an additional 2 minutes until the sauce thickens slightly.
5. Garnish with 1 tsp sesame seeds and 2 sliced green onions before serving.

The magic of this dish lies in the gochujang’s deep, spicy-sweet flavor that clings to every bite of fish and vegetable, creating a harmony of tastes that’s irresistibly addictive.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top just before serving.

Conclusion

We hope these 20 Spicy Korean Fish Recipes bring a burst of flavor to your table! Perfect for home cooks looking to spice up their meals, each dish promises a delightful adventure. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup on Pinterest for your next culinary journey. Happy cooking!

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