Spicy Rockfish Stew (Ureok Maeuntang) Golden Recipe with Homemade Hand-Pulled Noodles
Spicy Rockfish Stew (Ureok Maeuntang) Golden Recipe with Homemade Hand-Pulled Noodles
A Rich and Flavorful Rockfish Stew Made with Whole Rockfish, Enhanced with Freshly Made Hand-Pulled Noodles!
Introducing a recipe for a deliciously spicy and refreshing rockfish stew, made with incredibly fresh whole rockfish! Adding homemade hand-pulled noodles, which are delightfully chewy, will make your meal even more satisfying. From preparing the clear broth and seasoning paste to gathering the generous ingredients and masterfully cooking the stew, this guide will help you achieve a deep, restaurant-quality flavor right in your own kitchen. It’s a perfect dish to whip up quickly before the kids get home from after-school activities, and a favorite for the whole family.
Refreshing Broth Ingredients- 1 handful of dried anchovies for broth
- 1 sheet (5x5cm) dried kelp (dashima)
- 2 dried shiitake mushrooms
- 1.5L water
Chewy Hand-Pulled Noodle Dough- 1 cup flour
- 1/3 cup cold water
The Star of the Stew: Main Ingredients- 2 fresh rockfish (cleaned)
- 1/2 piece daikon radish (thinly sliced)
- 1 cheongyang chili pepper (sliced diagonally)
- 1 red chili pepper (sliced diagonally)
- 1 king oyster mushroom (sliced lengthwise)
- 1/2 block firm tofu (cubed)
- A handful of Korean parsley (minari, trimmed)
Spicy Stew Seasoning Paste- 2 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp coarse gochugaru (Korean chili powder)
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce (myeolchi aekjeot)
- 1 Tbsp doenjang (Korean soybean paste) OR gochujang (Korean chili paste)
- 2 Tbsp rice wine (cheongju) or cooking wine
- 1 Tbsp minced garlic
- 1 clove garlic (minced or thinly sliced)
- A pinch of black pepper
- 1 cup flour
- 1/3 cup cold water
The Star of the Stew: Main Ingredients- 2 fresh rockfish (cleaned)
- 1/2 piece daikon radish (thinly sliced)
- 1 cheongyang chili pepper (sliced diagonally)
- 1 red chili pepper (sliced diagonally)
- 1 king oyster mushroom (sliced lengthwise)
- 1/2 block firm tofu (cubed)
- A handful of Korean parsley (minari, trimmed)
Spicy Stew Seasoning Paste- 2 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp coarse gochugaru (Korean chili powder)
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce (myeolchi aekjeot)
- 1 Tbsp doenjang (Korean soybean paste) OR gochujang (Korean chili paste)
- 2 Tbsp rice wine (cheongju) or cooking wine
- 1 Tbsp minced garlic
- 1 clove garlic (minced or thinly sliced)
- A pinch of black pepper
- 2 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp coarse gochugaru (Korean chili powder)
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce (myeolchi aekjeot)
- 1 Tbsp doenjang (Korean soybean paste) OR gochujang (Korean chili paste)
- 2 Tbsp rice wine (cheongju) or cooking wine
- 1 Tbsp minced garlic
- 1 clove garlic (minced or thinly sliced)
- A pinch of black pepper
Cooking Instructions
Step 1
In a large bowl, combine 1 cup of flour and 1/3 cup of cold water. Knead the dough vigorously until it becomes chewy and elastic. It might seem sticky at first, but keep kneading until you achieve a smooth, resilient dough.
Step 2
Gather the kneaded dough into a ball, cover it with plastic wrap or a damp cloth, and let it rest at room temperature for at least 1 hour. This resting period allows the gluten to relax, resulting in softer, chewier noodles.
Step 3
In a separate bowl, mix together 2 Tbsp fine gochugaru, 1 Tbsp coarse gochugaru, 2 Tbsp soy sauce, 1 Tbsp fish sauce, 1 Tbsp minced garlic, 1 clove minced ginger, 1 Tbsp gochujang, 2 Tbsp rice wine, and a pinch of black pepper. Stir well to create a flavorful seasoning paste. Making the paste in advance allows the flavors to meld beautifully.
Step 4
Rinse the 2 cleaned rockfish thoroughly under running water to remove any remaining scales or impurities. You can cut them in half if desired, but keeping them whole makes for a more impressive presentation and enhances the broth’s flavor.
Step 5
Slice the daikon radish into thin, broad pieces. This allows it to absorb the stew’s flavors and release its natural sweetness.
Step 6
Remove the stem from 1 cheongyang chili pepper and slice it diagonally. Adjust the quantity or remove the seeds if you prefer a milder spice level.
Step 7
Slice 1 red chili pepper diagonally for added color and a hint of sweetness.
Step 8
Slice the king oyster mushroom lengthwise to retain its satisfying texture. You can also substitute with enoki mushrooms if you prefer.
Step 9
Cut the 1/2 block of firm tofu into bite-sized cubes. Tofu adds a wonderful creamy element to the stew.
Step 10
In a pot, combine 1.5L of water with the dried anchovies, kelp, and dried shiitake mushrooms. Bring to a boil over high heat. Once boiling, remove the kelp after 10 minutes, and let the anchovies simmer for another 20 minutes before removing them. This process creates a clean and flavorful broth. You can slice the rehydrated shiitake mushrooms and use them as a garnish.
Step 11
Once the broth is at a rolling boil, add the sliced daikon radish first and simmer for a few minutes until it becomes slightly translucent. Then, to prevent the fish from becoming fishy, carefully add the rockfish to the vigorously boiling water. Adding the fish to actively boiling water helps it cook evenly without falling apart.
Step 12
Once the rockfish has cooked slightly, stir in the prepared seasoning paste. Ensure it dissolves well into the broth and continue to simmer.
Step 13
When the daikon radish is tender and the fish has released its flavor into the broth, add the cubed tofu, sliced mushrooms, fresh Korean parsley, and chili peppers. Let it simmer for a few more minutes until all ingredients are cooked through.
Step 14
Finally, drop pieces of the rested hand-pulled noodle dough directly into the simmering stew. Cook for another 2-3 minutes, or until the noodles float to the surface and are cooked through. Your delicious and chewy rockfish stew is now ready to be enjoyed hot!
