Spicy and Refreshing Rockfish Stew (Ureok Maeuntang)
Spicy and Refreshing Rockfish Stew (Ureok Maeuntang)
Spicy Rockfish Stew Recipe: Perfect for a Hearty Meal
Enjoy this delicious and comforting Rockfish Stew, also known as Ureok Maeuntang, a popular Korean spicy fish soup. This recipe is easy to follow and results in a flavorful broth with tender fish and fresh vegetables.
Main Ingredients- 1 Rockfish (cleaned, scaled, guts and gills removed)
- 1/3 Korean radish (cut into large chunks)
- 1 stalk green onion (cut diagonally)
- 1/2 block firm tofu (cut into large chunks)
- 2 Korean green chilies (sliced diagonally)
- 1 red chili (sliced diagonally, for color)
- 7 fresh perilla leaves (thinly sliced)
- 1 knob ginger (thinly sliced)
- 1 liter water
Seasoning Mix- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Fish sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp minced garlic
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Fish sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Begin by thoroughly cleaning the rockfish. Scale it meticulously, remove all internal organs and blood, and trim off the gills to eliminate any fishy odors. Rinse the fish under cold water until it’s clean.
Step 2
Cut the Korean radish (mu) into generous, bite-sized chunks. Larger pieces will hold their shape better during cooking and release their subtle sweetness into the broth.
Step 3
Slice the Korean green chilies (cheongyang peppers) diagonally. These add a pleasant kick of heat. Feel free to adjust the quantity based on your spice preference.
Step 4
Slice the red chili diagonally as well. This is primarily for visual appeal, adding a vibrant splash of color to the stew.
Step 5
Cut the green onion diagonally. Slice both the white and green parts into large pieces. This prevents them from breaking apart too much while simmering.
Step 6
Cut the firm tofu into large, manageable cubes. Similar to the radish and fish, larger pieces are less likely to crumble during cooking.
Step 7
Thinly slice the perilla leaves (kkaennip). Gently loosen the slices so they don’t clump together; this will make them easier to distribute as a garnish at the end.
Step 8
In a pot, combine 1 liter of water and one stock pack (or use your preferred broth base, like dried anchovies and kelp). Bring this to a boil over medium-high heat.
Step 9
Once the broth is boiling, add 1 tablespoon of doenjang (fermented soybean paste) through a fine-mesh sieve. Sieving the doenjang helps it dissolve smoothly into the broth, preventing lumps and ensuring a velvety texture.
Step 10
To the doenjang-infused broth, add 2 tablespoons of gochugaru (Korean chili flakes) for spiciness and 1 tablespoon of mirin (cooking wine) to help cut through any potential fishiness. Mix well.
Step 11
Remove and discard the stock pack. Now, add the chopped Korean radish to the pot. Let it simmer for about 5-10 minutes until it starts to soften slightly and release its flavor into the broth.
Step 12
Once the broth returns to a gentle boil, carefully add the prepared rockfish pieces. Be mindful not to overcrowd the pot; if necessary, cook in batches.
Step 13
As the fish begins to cook, add 1 tablespoon of minced garlic. Garlic is essential for building a deep, savory flavor profile in the stew.
Step 14
Add the cubed tofu and the thinly sliced ginger. Ginger is particularly effective at neutralizing any remaining fishy odors, contributing to a cleaner taste.
Step 15
When the tofu has absorbed some of the broth’s flavor, add the sliced red chili and green onion. These ingredients add both color and aromatic depth.
Step 16
Taste the broth and adjust the seasoning as needed. Add 1 tablespoon of fish sauce to enhance the umami. You can also use Korean soup soy sauce, and feel free to adjust the saltiness to your personal preference.
Step 17
Finally, garnish the stew with the sliced perilla leaves. Let it simmer for another minute or two, allowing the perilla leaves to wilt slightly and release their fragrance. Serve hot and enjoy!
