Spicy Rockfish Stew (Ureok Maeuntang) Recipe
Spicy Rockfish Stew (Ureok Maeuntang) Recipe
How to Make a Flavorful and Spicy Rockfish Stew
This recipe uses fresh rockfish, often leftover from preparing sashimi, to create a wonderfully spicy and refreshing stew. If you prefer a hearty stew over plain sashimi, you’ll surely love this dish! We’ll guide you through making a delicious rockfish stew that promises great flavor, thanks to its fresh ingredients. It’s perfect for a warming meal on a chilly day or a special treat.
Main Ingredients- 1 whole fresh rockfish
- 300g Korean radish (daikon), cut into thick slices
- 1/2 onion, thinly sliced
- 1 stalk green onion, sliced diagonally
- 10 perilla leaves, cut lengthwise
- 2 Korean green chili peppers, sliced diagonally
Seasoning & Broth Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Fish sauce or soy sauce for soup
- 1 Tbsp Minced garlic
- 1 tsp Minced ginger (adjust to taste)
- 1 Tbsp Plum extract (optional, for sweetness)
- Pinch of black pepper
- Dried kelp, dried shrimp, dried anchovies (for broth)
- 1.2L Water (for broth)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Fish sauce or soy sauce for soup
- 1 Tbsp Minced garlic
- 1 tsp Minced ginger (adjust to taste)
- 1 Tbsp Plum extract (optional, for sweetness)
- Pinch of black pepper
- Dried kelp, dried shrimp, dried anchovies (for broth)
- 1.2L Water (for broth)
Cooking Instructions
Step 1
Rinse the rockfish thoroughly under cold running water. It’s crucial to remove all blood to prevent any fishy odor and ensure a clean taste. Pay extra attention to the fins and tail area where blood might linger.
Step 2
In a bowl, combine 1 Tbsp gochujang, 1/2 Tbsp doenjang, 2 Tbsp gochugaru, 3 Tbsp fish sauce (or soup soy sauce), 1 Tbsp minced garlic, 1 tsp minced ginger, 1 Tbsp plum extract, and a pinch of black pepper. Mix well to create the flavorful seasoning paste.
Step 3
In a pot, combine 1.2L of water with dried kelp, dried shrimp, and dried anchovies. Bring to a boil to create a savory and refreshing broth. Let it simmer for about 10 minutes, then strain to remove the solids, keeping only the clear broth.
Step 4
Pour the prepared broth into a pot. Add the seasoning paste and stir to dissolve it. Then, add the thickly sliced Korean radish.
Step 5
Once the broth starts boiling, reduce the heat to medium-low and simmer for about 5 minutes, or until the radish slices become translucent and tender. Cooking the radish well will enhance the stew’s refreshing flavor.
Step 6
When the radish is nearly cooked, add the rockfish. Bring to a boil over high heat and then simmer for about 15 minutes. You’ll know it’s cooking well when you see the fish oil rising to the surface. Keep the lid on while simmering to prevent the fishy smell from escaping.
Step 7
Once the fish is almost cooked through, add the thinly sliced onion. Adjust the seasoning with salt or more fish sauce if needed. Remember that the radish and fish will release their own flavors, so taste and adjust carefully.
Step 8
Finally, add the diagonally sliced green onions, Korean green chili peppers, and lengthwise cut perilla leaves. Let it boil for a short while longer until the perilla leaves are fragrant and wilted. Then, turn off the heat. (While perilla leaves are used here, fresh crown daisy (ssukgat) is also a traditional addition for a different aroma).
Step 9
Your spicy and refreshing rockfish stew (Ureok Maeuntang) is now ready! Enjoy this delicious and comforting dish, perhaps with a side of hot steamed rice.
