Spicy and Refreshing Rockfish Stew (Ureok Maeuntang)
Spicy and Refreshing Rockfish Stew (Ureok Maeuntang)
Hearty and Flavorful Rockfish Stew: A Must-Try Recipe
Discover how to make a delicious and invigorating Rockfish Stew (Ureok Maeuntang) using fresh, seasonal rockfish. This stew is known for its spicy kick and refreshing broth, making it a perfect comfort food, especially on cooler days. The rockfish itself is tender, flaky, and wonderfully savory. Follow this detailed recipe to bring this popular Korean dish to your table!
Main Ingredients- 3 fresh rockfish (Ureok)
- 1/3 piece of Korean radish (Moo), about 200g
- 1/2 zucchini
- 1 onion
- 3 Korean green chili peppers (Cheongyang chili)
- 1/2 block of firm tofu
- 1 handful of Korean parsley (Minari)
- 1 stalk of green onion (Daepa)
- 1 stock pack for broth
Seasoning Ingredients- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Maesilcheong (Korean plum syrup)
- 1 Tbsp minced garlic
- 1.5 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp minced ginger
- 2 Tbsp Fish sauce (or soup soy sauce)
- 2 Tbsp Mirin (rice wine)
- 3 Tbsp Radish juice (grated radish)
- Salt to taste
- Pinch of black pepper
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Maesilcheong (Korean plum syrup)
- 1 Tbsp minced garlic
- 1.5 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp minced ginger
- 2 Tbsp Fish sauce (or soup soy sauce)
- 2 Tbsp Mirin (rice wine)
- 3 Tbsp Radish juice (grated radish)
- Salt to taste
- Pinch of black pepper
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Freshness is key to a delicious Maeuntang!
Step 2
We’re using conveniently cleaned rockfish from the market. Rinse it gently a few times in water with a splash of vinegar to help remove any fishy odor. Pat it dry and cut into two large pieces. If your rockfish is small, you can leave it whole or cut into larger pieces.
Step 3
Cut the tofu into bite-sized cubes (about 2cm). Slice the onion thickly. Cut the zucchini into half-moon shapes. Thinly slice the Korean green chilies and green onion diagonally to add heat and aroma. Roughly chop the Korean parsley (minari) to preserve its fresh fragrance. With that, ingredient preparation is complete!
Step 4
Grate about 1/3 of a Korean radish until you have about 3 tablespoons of radish juice. This juice adds a wonderful sweetness and depth to the broth.
Step 5
Pour about 1.5 liters of water into a pot and add the stock pack. Simmer for 10 minutes to create a flavorful broth. Remove the stock pack. Add the roughly chopped radish and simmer for another 10 minutes until the radish turns slightly translucent and tender. You can remove the radish at this point for a clearer broth, or leave it in.
Step 6
Using a fine-mesh sieve, dissolve 1 tablespoon of doenjang into the hot broth. Ensure it’s fully dissolved to avoid clumps. Next, stir in 1.5 tablespoons of gochujang. Once the seasonings are well combined, add the prepared rockfish pieces. Stir in 2 tablespoons of fish sauce for added umami and to balance the flavors.
Step 7
Now, let’s add the remaining flavor-boosting ingredients: the reserved radish juice, minced ginger, minced garlic, gochugaru (chili flakes), mirin, and maesilcheong. Stir everything together and bring the stew to a gentle boil.
Step 8
As the stew simmers, skim off any foam or impurities that rise to the surface using a fine-mesh skimmer. This will result in a clearer and more refined broth. After skimming, add the onion, zucchini, and tofu in that order. The vegetables will cook and infuse their flavors into the broth. Taste and adjust the seasoning with salt if needed. Finish with a pinch of black pepper for aroma.
Step 9
Let the stew simmer for about 10 minutes, or until the vegetables are tender and cooked through. Once everything is cooked, add the diagonally sliced Korean green chilies for a burst of spicy flavor.
Step 10
Finally, add the sliced green onions and let the stew simmer for another minute or two until the green onions are just wilted. This adds a final touch of fresh onion flavor.
Step 11
Just before serving, stir in the roughly chopped Korean parsley (minari). Cook for only about 30 seconds to keep its vibrant color and fresh aroma intact. Your delicious Rockfish Maeuntang is now ready to be served!
Step 12
This Rockfish Maeuntang boasts a wonderfully refreshing and spicy broth, and the rockfish itself is wonderfully tender and flaky. It’s a truly satisfying dish that pairs perfectly with a bowl of rice. Enjoy this comforting and flavorful Korean stew!
