Spicy and Refreshing Croaker Fish Stew (Jogi Maeuntang)
Spicy and Refreshing Croaker Fish Stew (Jogi Maeuntang)
How to Make Delicious Croaker Fish Stew at Home: A Step-by-Step Guide to Jogi Jjigae (Including Fish Preparation and Secret Seasoning)
Introducing a recipe for a deeply flavored and refreshing croaker fish stew, made with fresh fish! Whether you caught the croaker yourself or bought it from the market, this recipe will guide you to create a delicious fish stew that rivals restaurant quality right in your own kitchen. We’ll share the perfect seasoning ratio for a clean, spicy broth and detailed instructions on how to prepare the fish to avoid any gamey taste. Get ready to revitalize your appetite with this hearty Jogi Maeuntang tonight!
Main Ingredients- 6 medium-sized croaker fish
- 1/2 onion
- 2 shiitake mushrooms (optional)
- 1 green onion
- 100g crown daisy (before trimming)
- 1 block of tofu
Broth Ingredients- 200g daikon radish
- 4-5 pieces of dried kelp (about two finger-widths)
- 2 coin-shaped anchovy/pollack stock cubes
- 1200ml water
Seasoning Paste- 2.5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp red pepper paste (gochujang)
- 2 Tbsp soy sauce
- 1.5 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin)
- Salt to taste (for final seasoning)
- 200g daikon radish
- 4-5 pieces of dried kelp (about two finger-widths)
- 2 coin-shaped anchovy/pollack stock cubes
- 1200ml water
Seasoning Paste- 2.5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp red pepper paste (gochujang)
- 2 Tbsp soy sauce
- 1.5 Tbsp minced garlic
- 2 Tbsp cooking wine (mirin)
- Salt to taste (for final seasoning)
Cooking Instructions
Step 1
Prepare the ingredients for the broth base. Slice the daikon radish into half-moon shapes, about 0.7-0.8cm thick. (If using a small radish, you can slice it into half-moons; if using a large one, cut it into quarters first.) Slice the onion thickly. Remove the stems from the shiitake mushrooms and slice them thickly like the onion. Slice the green onion diagonally. Trim the crown daisy, removing any wilted leaves. If the stems of the crown daisy are tough, you can trim the bottom part slightly. You can substitute shiitake mushrooms with enoki or king oyster mushrooms, or omit them altogether as they don’t significantly impact the taste. Thoroughly clean the croaker fish; proper cleaning is crucial for fish that will be stewed or simmered, preventing any fishy or bitter flavors. (For detailed fish preparation, please refer to the ‘Baked Croaker Fish’ recipe.)
Step 2
In a pot, combine 1200ml of water, the sliced daikon radish, dried kelp, and 2 coin-shaped stock cubes. Bring to a boil over high heat. Once boiling, reduce the heat to medium, remove the kelp, and continue to simmer for about 10 minutes until the daikon radish is about halfway cooked. This process will reduce the liquid slightly and deepen the broth’s flavor. You can also use dried anchovies or pollack instead of stock cubes for an excellent broth.
Step 3
Check if the daikon radish is tender. Then, add the seasoning paste ingredients: 2.5 Tbsp red pepper flakes, 1 Tbsp red pepper paste, and 2 Tbsp soy sauce. Stir well to dissolve and let it simmer.
Step 4
Croaker fish is delicate and cooks quickly, so avoid adding it too early to prevent it from falling apart. First, add the sliced onion and mushrooms to the simmering broth and let them cook for a moment. Then, add the cleaned croaker fish. Once the fish is added, stir in 1.5 Tbsp of minced garlic and 2 Tbsp of cooking wine to eliminate any fishy odor.
Step 5
Once the croaker fish is cooked, taste the broth and adjust the seasoning with salt if needed. Finally, arrange the tofu slices, diagonally sliced green onion, and crown daisy aesthetically in the pot. Bring the stew to a gentle boil for just a minute until the crown daisy wilts slightly. Your delicious, spicy, and refreshing Jogi Maeuntang is ready to be enjoyed hot!
