Spicy Korean Yellowtail Stew (Bangeo Maeuntang)
How to Make Deliciously Spicy Yellowtail Stew Using Bones and Fin Meat
What to do with the leftover bones and fin meat after filleting yellowtail? We decided to make a hearty and spicy stew! I was worried about a fishy smell because it’s a red fish, but since it was from fresh sashimi, there was absolutely no fishiness. This recipe turns simple leftovers into a comforting and flavorful meal.
Ingredients
- Yellowtail bones or fin meat: 700g (wash under cold water and remove blood clots)
- Radish: 3 slices (about 0.5-1cm thick, cut into 9 pieces each)
- Doenjang (fermented soybean paste): 1 Tbsp (heaping)
- Gochugaru (Korean chili flakes): 3 Tbsp
- Water: 6 cups
- Crab-flavored fish sauce (Hongge mat aekjeot): 3 Tbsp (for seasoning)
- Minced garlic: 1 Tbsp
- Green onion: 1 stalk (slice white part diagonally, use some green part)
- Cheongyang chili peppers: 4 (slice diagonally)
- Black pepper: a pinch
Cooking Instructions
Step 1
🐟 A Special Stew Using Leftovers! Yellowtail sashimi is especially delicious when wrapped with aged kimchi for that satisfying crunch. Let’s make good use of the fin meat and bones left after filleting!
Step 2
Prepare 700g of yellowtail fin meat and central bones after filleting. Rinse them thoroughly under cold running water. It’s crucial to meticulously remove any blood clots clinging to the bones, as they are the primary cause of any fishy odor. This step alone ensures a clean and pleasant-tasting stew.
Step 3
Prepare 3 slices of radish, each about 0.5-1cm thick. Cut each slice into 9 bite-sized pieces. The radish will add a refreshing sweetness to the broth.
Step 4
Now, place the prepared radish slices in a pot. Add 3 tablespoons of gochugaru for a spicy kick and 1 heaping tablespoon of doenjang for a rich, savory depth. Don’t skimp on the doenjang; it’s key to a flavorful broth.
Step 5
Next, pour in 6 cups of water and bring it to a boil over high heat. Since you’ll adjust the heat later, start with a strong flame to get it boiling quickly.
Step 6
Once the broth begins to boil vigorously all over, get ready to add the next ingredients. Keep an eye on the boiling point.
Step 7
When the broth is boiling, add the prepared yellowtail bones and meat. Once it returns to a rolling boil over high heat, reduce the flame to medium-low. Let it simmer gently to allow the flavors to meld beautifully into the broth. Simmering for about 10 minutes will create a delicious soup base.
Step 8
To enhance the stew’s aroma and flavor, add 1 tablespoon of minced garlic and 1 stalk of green onion. Slice the white part of the green onion diagonally and add it to the pot. Cooking these together will deepen the broth’s taste.
Step 9
Now it’s time to season. Add 3 tablespoons of crab-flavored fish sauce (Hongge mat aekjeot). Using fish sauce will bring out a wonderful umami flavor, making it much tastier. Taste and add a little more if needed.
Step 10
Finally, add the green parts of the green onion and 4 diagonally sliced Cheongyang chili peppers. These will add a spicy aroma and a pleasant heat. Finish with a pinch of black pepper and let it simmer for another moment. Your delicious Yellowtail Maeuntang is ready! Enjoy it with a hot bowl of rice!
