Korean-Style Fish Stew With Sticky Rice inspired by Pachinko (S01E04)
Pachinko, The mother carefully prepares and cooks a perfect bowl of white rice in 1930s Korea. (S01E04, 12 mins 28 seconds)
Fill your bowl with the flavours of Seoul. You’ll whip up a fiery stew, packed with spicy Korean gochujang and tender basa bites before simmering to perfection. Serve with sticky rice and easy pickled radish for the perfect accompaniment to an episode of Pachinko.
For 2 people [double for 4]
- 15ml rice vinegar
- 8ml fish sauce
- 15g fresh root ginger
- 1 spring onion
- 125g radishes
- 1 tsp cornflour
- 2 x 100g basa fillets
- 30g gochujang paste
- 150g sushi rice
- 1 carrot
- 2 garlic cloves
- 8ml soy sauce
You’ll also need
- Vegetable oil, sugar
Cooking instructions 35 mins
For 2 people [double for 4]
Boil a kettle. Rinse the 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 [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 the radishes (as finely as you can). Add the sliced radishes to a small bowl with the 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 the spring onion[s] finely. Peel and finely chop (or grate) the garlic. Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger.
Top, tail, peel and slice the carrot[s] into discs on the diagonal. Dissolve the gochujang (can’t handle the heat? Go easy!) and soy sauce in 225ml [400ml] boiled water with the fish sauce, cornflour and 1/2 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 carrots 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 the basa fillets into large, bite-sized pieces. When the rice is almost done, add the chopped basa to the Korean-style stew and bring to the boil over a high heat. Reduce the heat to medium and cook, covered, for 3-4 min further or until the fish is cooked through – this is your Korean-style fish stew. Tip: Your fish is cooked once it turns opaque and flakes easily
Serve the Korean-style fish stew with the cooked sushi rice and quick-pickled radish to the side. Tip: For fancy presentation, press the rice into small bowls and turn out. Garnish with the sliced spring onion and enjoy!