Steamed Carp: A Hearty and Flavorful Delicacy
Make a Nourishing Steamed Carp Dish at Home! A Hearty and Delicious Steaming Recipe.
This steamed dish is made with plump, succulent carp. It’s seasoned with spicy red chili powder and given a piquant kick from fresh and dried chili peppers, effectively eliminating any earthy smell from the fish and creating a mouthwatering carp stew. We used only ingredients commonly found at home, without any special additions.
Ingredients for Steamed Carp
- 2kg Carp, cleaned
- 250g Radish
- 2 Stalks Green Onion
- 2 Dried Shiitake Mushrooms
- 1 Onion
- 1 knob Ginger
- 3 Fresh Green Chili Peppers
- 3 Dried Green Chili Peppers
- 3 cups Water (approx. 600ml)
Seasoning Mix
- 4 Tbsp Red Chili Powder
- 1 Tbsp Red Chili Paste (Gochujang)
- 6 Tbsp Soy Sauce (Jin Ganjang)
- 2 Tbsp Soju
- 2 Tbsp Oligodang (Corn Syrup)
- 2 Tbsp Cooking Wine (Mirin)
- 4 Tbsp Minced Garlic
- Generous amount of Black Pepper (approx. 1/2 tsp)
- 1 cup Water (approx. 200ml)
- 4 Tbsp Red Chili Powder
- 1 Tbsp Red Chili Paste (Gochujang)
- 6 Tbsp Soy Sauce (Jin Ganjang)
- 2 Tbsp Soju
- 2 Tbsp Oligodang (Corn Syrup)
- 2 Tbsp Cooking Wine (Mirin)
- 4 Tbsp Minced Garlic
- Generous amount of Black Pepper (approx. 1/2 tsp)
- 1 cup Water (approx. 200ml)
Cooking Instructions
Step 1
This recipe is for a nourishing Steamed Carp dish, a traditional Korean delicacy. Using pre-cleaned carp makes the cooking process much simpler. Fresh carp has a beautiful red hue, indicating its freshness and health benefits.
Step 2
Let’s prepare the vegetables that will add flavor and texture. We have radish for a subtle sweetness, onion for sweetness and aroma, green onions for depth, fresh and dried green chilies for a spicy kick, and ginger to neutralize any fishy odor.
Step 3
Slice the radish into rounds about 1cm thick. Cutting them into a half-moon shape will make the dish look more appealing.
Step 4
Rehydrate the dried shiitake mushrooms in water. Then, use the back of a knife to create decorative star patterns on their surface. The earthy aroma of the mushrooms will further enrich the flavor of the steamed carp.
Step 5
Slice the onion into thick pieces, about 1cm thick. Peel the ginger and slice it thinly into rounds. Since you might remove the ginger slices later, cutting them visibly will be helpful.
Step 6
Start by layering the sliced radish at the bottom of your steaming pot. The radish will help absorb any unwanted fishy taste and release its natural sweetness as it cooks, enhancing the overall flavor of the carp.
Step 7
Now, let’s mix the seasoning. In a bowl, combine the red chili powder, gochujang, soy sauce, soju, oligodang, cooking wine, minced garlic, and black pepper. Add the 200ml of water and mix well until smooth. Letting the seasoning ‘bloom’ in the water helps the flavors meld beautifully.
Step 8
Place the cleaned carp pieces on top of the radish layer. Then, pour about half of the prepared seasoning mixture evenly over the carp. Ensuring the seasoning coats the fish well is key to its flavor.
Step 9
Carefully pour the 3 cups (approx. 600ml) of water around the edges of the pot. Bring the liquid to a boil over high heat, then reduce the heat to medium once it starts simmering. This gentle heat will help the carp cook evenly.
Step 10
Cover the pot and let it simmer gently over medium heat for about 20 minutes. During this time, the carp will become tender, and its juices will start to release, mingling with the radish.
Step 11
While the carp is simmering, prepare the remaining aromatics. Slice the green onions diagonally at about 1 to 1.5cm intervals. Slice the fresh green chilies diagonally as well. If using dried green chilies, soak them briefly in water before slicing them to a suitable size.
Step 12
After 20 minutes, lift the lid. You’ll notice a flavorful broth has formed around the carp. This delicious liquid is essential for the final dish.
Step 13
Keeping the heat at medium, pour the remaining half of the seasoning mixture evenly over the carp. Don’t skimp on the seasoning; it’s crucial for developing a rich flavor profile.
Step 14
Add the sliced dried green chilies. Continue to simmer until the liquid reduces by about half, concentrating the flavors. Once the sauce thickens, add the shiitake mushrooms, green onions, and fresh green chilies. Cover the pot and cook for another 10 minutes over low heat, making sure it doesn’t stick to the bottom.
Step 15
Finally, remove the lid. The Steamed Carp is ready when a luscious sauce remains, coating the fish beautifully. This amount of sauce is perfect for spooning over rice or enjoying with the moist, tender carp. Serve elegantly and enjoy your homemade, nourishing Steamed Carp!
