Spicy Rockfish Stew (Bge-e-dom Maeuntang): A Hearty and Flavorful Dish Made with Freshly Caught Rockfish
Spicy Rockfish Stew (Bge-e-dom Maeuntang): A Hearty and Flavorful Dish Made with Freshly Caught Rockfish
How to Make Delicious Rockfish Maeuntang with Freshly Caught Bge-e-dom
Today, we have a special treat! My husband brought home two fresh Bge-e-dom (rockfish) he received from an acquaintance who enjoys fishing. The larger fish was perfectly sized for grilling, so it’s now seasoned with salt and chilling in the fridge. The two smaller ones are destined to become a wonderfully spicy and savory stew (maeuntang). Maeuntang made with fish like this, especially when it’s so fresh from the sea, has an unparalleled depth of flavor. Let’s recreate that restaurant-quality, soul-warming stew right in your kitchen!
Stew Ingredients- 2 fresh Bge-e-dom (rockfish), approx. 25cm each
- 4 slices of radish (cut into chunks, 0.5-1 cm thick, then quartered)
- 2.5 Tbsp red pepper powder (gochugaru)
- 0.5 Tbsp fermented soybean paste (doenjang)
- 5 cups water (approx. 900ml)
- 2 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp minced garlic
- 1 stalk of green onion (white and green parts separated)
- 2 Korean chili peppers (cheongyang peppers)
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the Bge-e-dom. We have two fish, each about 25cm long. Thoroughly scrape off the scales, and trim the fins neatly. Next, open the gills and make a cut near them to remove them, then slice open the belly to remove all the internal organs. Wash the fish thoroughly inside and out under cold running water. This careful preparation ensures a clean and delicate flavor for our stew.
Step 2
Radish adds a wonderful sweetness and clarity to the stew. Take four slices of radish, about 0.5 to 1 cm thick, and cut a cross into each slice, dividing it into four quarters. This helps the radish absorb the broth’s flavors beautifully and softens as it simmers, releasing its natural sweetness.
Step 3
Now, let’s build the foundation of our flavorful broth. Place the prepared radish pieces at the bottom of your pot. Sprinkle the red pepper powder (gochugaru) and the fermented soybean paste (doenjang) over the radish. Be mindful not to add too much doenjang, as it can make the broth taste overly heavy or muddy.
Step 4
Once the base ingredients are in the pot, pour in 5 cups of clear water (approximately 900ml). If you prefer a more generous amount of broth, feel free to add a little extra water.
Step 5
Bring the pot to a rolling boil over high heat. Once the water is vigorously boiling, reduce the heat slightly and let it simmer for about 5 more minutes. This initial simmer helps to coax the delicious sweetness out of the radish.
Step 6
When the broth is nicely simmering, gently place the carefully prepared Bge-e-dom fish into the pot. Handle them with care to avoid breaking the delicate flesh.
Step 7
As the stew returns to a boil after adding the fish, stir in the fish sauce. Fish sauce adds a wonderful depth of umami and savory flavor. Now, reduce the heat to medium, cover the pot, and let it simmer for about 10 minutes, allowing the flavors from the fish and radish to meld beautifully into the broth.
Step 8
After the flavors have had a chance to meld, add the minced garlic. Prepare the green onion by thinly slicing the white part diagonally and adding it to the pot. The white parts of the green onion lend a refreshing aroma and a subtle sweetness to the stew.
Step 9
Finally, it’s time to add the elements that bring the heat and vibrant fragrance! Slice the Korean chili peppers diagonally (removing seeds if you prefer less heat) and add them to the pot. Also, add the diagonally sliced green parts of the green onion. Finish with a pinch of black pepper to enhance all the aromas and flavors. Let it simmer for another moment, and your delicious Bge-e-dom Maeuntang is ready to be enjoyed!
