Korean-Style Hake Stew With Sticky Rice
Fill your bowl with the flavours of Seoul. You'll whip up a fiery stew, packed with spicy Korean gochujang and tender hake bites before simmering to perfection. Serve with sticky rice and easy pickled radish on the side.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a kettle
Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [300ml] [400ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
While the rice is cooking, top, tail and slice your radishes (as finely as you can!)
Add the sliced radishes to a small bowl with your rice vinegar and a pinch of sugar
Give everything a good mix up and set aside for later – this is your quick-pickled radish
Trim and slice your spring onion[s] finely
Peel and finely chop (or grate) your garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Top, tail, peel and slice your carrot[s] into discs on the diagonal
Dissolve your gochujang paste (can't handle the heat? Go easy!) and soy sauce in 225ml [300ml] [400ml] boiled water with your fish sauce, cornflour and 1/2 tsp [3/4 tsp] [1 tsp] sugar – this is your gochujang stock
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chopped garlic and chopped ginger and cook for 30 secs or until fragrant
Once fragrant, add the sliced carrot and gochujang stock to the pan and cook, covered, for 4-5 min until the carrots are almost tender – this is your Korean-style stew
Meanwhile, chop your hake fillet[s] into large, bite-sized pieces
When the rice is almost done, add the chopped hake to the Korean-style stew and bring to the boil over a high heat
Reduce the heat to medium and cook, covered, for 4-5 min further or until the fish is cooked through – this is your Korean-style hake stew
Tip: Your fish is cooked once it turns opaque and flakes easily
Serve the Korean-style hake stew with the sticky rice and quick-pickled radish to the side
Tip: For fancy presentation, press the rice into a small bowl and turn out
Garnish with the sliced spring onion
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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