Spicy and Refreshing Fish Stew (Maeuntang)
Spicy and Refreshing Fish Stew (Maeuntang)
How to Make Delicious Spicy Fish Stew: The Secret to a Rich Broth and Perfect Seasoning
Fresh sashimi and hot maeuntang are a must! Let’s make a spicy and flavorful fish stew using fish perfect for this dish. This recipe will guide you to a deeply satisfying and invigorating meal.
Main Ingredients- 1 whole fish suitable for stew (e.g., rockfish, cod)
- 1 handful of bean sprouts
- 1/2 zucchini
- 2 stalks of green onion
- A piece of Korean radish (daikon)
- 4 Korean green chili peppers (cheongyang)
Flavorful Seasoning Paste- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp guk-ganjang (soup soy sauce)
- 2 Tbsp jin-ganjang (regular soy sauce)
- 2 Tbsp minced garlic
- 1 Tbsp Dasida (or other soup stock powder)
- 1 Tbsp soju or mirin (for reducing fishiness)
Broth Ingredients- 5 cloves garlic
- 1/2 onion
- 3 pieces dried kelp (dashima)
- 1 slice ginger
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp guk-ganjang (soup soy sauce)
- 2 Tbsp jin-ganjang (regular soy sauce)
- 2 Tbsp minced garlic
- 1 Tbsp Dasida (or other soup stock powder)
- 1 Tbsp soju or mirin (for reducing fishiness)
Broth Ingredients- 5 cloves garlic
- 1/2 onion
- 3 pieces dried kelp (dashima)
- 1 slice ginger
Cooking Instructions
Step 1
First, prepare the fresh fish for the stew. Scale it, remove the innards, rinse under cold water, and pat dry.
Step 2
A delicious maeuntang starts with a great broth! Fill a pot with plenty of water. Add the dried kelp, whole garlic cloves, half an onion, and ginger slices. Bring to a boil over high heat. Remove the kelp after it starts boiling (around 5 minutes) and continue to simmer the remaining ingredients for about 15 minutes to create a rich broth.
Step 3
Once the broth has developed its flavor, discard the kelp and ginger. Leave the boiled onion and whole garlic cloves in the broth to enhance its depth.
Step 4
Slice the green onions diagonally into bite-sized pieces. Their aroma will significantly contribute to the stew’s flavor.
Step 5
Cut the zucchini into half-moon shapes and slice the Korean green chilies diagonally. Rinse the bean sprouts under running water and drain them.
Step 6
Cut the Korean radish into manageable pieces, either thinly sliced or in slightly larger chunks. The natural sweetness from the radish will make the stew even more delicious.
Step 7
Add the prepared radish to the simmering broth. Also, add the boiled onion and garlic that were set aside earlier. Gently place the cleaned fish into the pot. Be careful not to break up the fish pieces too much.
Step 8
Now, let’s make the seasoning paste that defines the stew’s flavor! In a bowl, combine 1 Tbsp gochujang, 2 Tbsp gochugaru, 2 Tbsp guk-ganjang, 2 Tbsp jin-ganjang, 2 Tbsp minced garlic, 1 Tbsp Dasida, and 1 Tbsp soju (or mirin). Mix well. Pre-mixing the seasoning ensures the flavors meld beautifully into the broth.
Step 9
Once the fish is partially cooked, add the prepared zucchini and Korean green chilies. Simmer together. The vegetables’ sweetness will add another layer of flavor to the broth.
Step 10
Add the bean sprouts, ensuring they maintain a slight crispness. Cook them just until they are tender but not mushy.
Step 11
Finally, add the sliced green onions. Bring to a rolling boil over high heat, allowing all the ingredients to meld together for a robust and refreshing flavor.
Step 12
Your delicious, spicy, and refreshing fish stew (maeuntang) is ready to be enjoyed by the whole family! Serve hot with a side of rice.
