Steps
How to make it
Prep 20 min · Cook 18 min
- Prep: soak cheese-stuffed rice cakes 80 g in warm water 10 minutes; cut sea bream fillet 150 g into chunks and pat dry; soak wakame 15 g in cold water until soft and drain; slice ½ onion into strips and cut 1 scallion into sections; portion 1 tbsp minced garlic, 1.5 tbsp gochujang, 1 tbsp soy sauce, and 1 tbsp Korean sesame oil separately.
- Preheat a Korean spicy stew pot or thick-bottomed small pot over medium heat for 1 minute. Add 1 tbsp Korean sesame oil, sauté 1 tbsp minced garlic and onion strips until translucent, then add 1.5 tbsp gochujang and stir until fragrant and the oil turns red (about 1 minute; do not scorch).
- Add sea bream fillet 150 g and sear over high heat until the surface turns white and sets (about 1–2 minutes); avoid over-turning so the fish does not break apart.
- Pour in 400 ml broth and 1 tbsp soy sauce. Bring to a boil over high heat, then reduce to medium-low. Add cheese-stuffed rice cakes 80 g and wakame 15 g and simmer 5–8 minutes until rice cakes are chewy and fish is cooked through.
- Gently press the rice cakes so a little cheese oozes out to enrich the broth. Lower the heat, scoop 1 pack soft tofu in large chunks into the center, and gently push along the edge (simmer 2 more minutes until piping hot).
- Before turning off the heat, layer 1 cheddar cheese slice, let it half-melt, then crack in 1 egg. When the white sets and the yolk is soft-set, top with scallions and sesame seeds and serve boiling hot in the pot.
