Spicy and Savory Croaker Stew (Min-eo Jjigae) – Utilizing Leftover Fish
Spicy Croaker Stew with Leftover Fish from Ancestral Rites: A Delicious Recipe
Everyone has different tastes! My husband prefers stews, while I prefer grilled fish. I made a croaker stew for him using the leftover croaker from my mother-in-law’s ancestral rite ceremony. This stew is not only flavorful but also has a refreshing, deep broth that’s perfect for a hearty meal.
Stew Ingredients
- Croaker (Min-eo) – 2/3 fish
- Cheongyang chili pepper – 1
- Green onion – 1/3 stalk
- Radish (Moo) – 50g
- Minced garlic – 1 Tbsp
- Gochugaru (Korean chili powder) – 1 Tbsp
- Fish sauce – 1 Tbsp
- Anchovy broth – 4 cups (approx. 800ml)
Cooking Instructions
Step 1
Wash the croaker and cut it into bite-sized pieces. Slice the Cheongyang chili pepper diagonally and cut the green onion into long pieces. Slice the radish thinly. (Tip: If the croaker is large, separating the bones and flesh before stewing can make it easier to eat.)
Step 2
In a pot, combine water and dried anchovies and kelp. Bring to a boil to make a flavorful anchovy and kelp broth. Once boiling, immediately remove the kelp. Continue to simmer the anchovies for another 5-10 minutes, then strain to get a clear broth.
Step 3
Once the broth is boiling, add the thinly sliced radish first and cook until it becomes translucent. Once the radish is tender, add the croaker pieces and gochugaru, and continue to simmer. (Tip: Adding gochugaru early helps remove any fishy odor and gives the stew a beautiful color.)
Step 4
When the croaker is almost cooked, add the minced garlic, diagonally sliced Cheongyang chili pepper, and long green onion pieces. Finally, season with fish sauce and simmer briefly. Your delicious croaker stew is ready! (Tip: You can use soy sauce instead of fish sauce, or adjust with salt to your preference.)
