Spicy and Hearty Yellow Corvina Stew (Jo-gi Maeuntang)
How to Make Delicious and Flavorful Jo-gi Maeuntang
A spicy and invigorating Yellow Corvina stew (Jo-gi Maeuntang) that warms you from the inside out. Perfect for a comforting meal.
Main Ingredients- 3 Yellow Corvina (or Jo-gi), cleaned and prepared
- 1 cup Radish, sliced
- 1/5 Zucchini, sliced into half-moons
- 1 Korean Green Chili Pepper, diagonally sliced
- 1 Red Chili Pepper, diagonally sliced and seeded
- 1/2 Scallion, diagonally sliced
- 1 Tbsp Minced Garlic
- 1/4 Onion, sliced
- 1/3 block Firm Tofu, cubed
- A small bunch of Crown Daisy (for garnish)
Seasoning and Broth- 1/2 Tbsp Red Pepper Flakes (Gochugaru)
- 2 Tbsp Red Pepper Paste (Gochujang)
- 4 cups Anchovy Broth (or kelp broth)
- Korean Sea Salt (to taste)
- 1/2 Tbsp Red Pepper Flakes (Gochugaru)
- 2 Tbsp Red Pepper Paste (Gochujang)
- 4 cups Anchovy Broth (or kelp broth)
- Korean Sea Salt (to taste)
Cooking Instructions
Step 1
First, prepare the Yellow Corvina (Jo-gi). Trim off the fins, and using the back of a knife, carefully scrape off the scales. Make an incision along the belly, remove the innards through the gills, and rinse the fish thoroughly under cold running water. This preparation step is crucial for a clean and non-fishy taste.
Step 2
Prepare the fish along with all the vegetables for the stew: slice the radish, zucchini, onion, chili peppers, and scallions into bite-sized pieces. Cube the firm tofu. Having all ingredients prepped and ready will make the cooking process smooth and efficient.
Step 3
Bring 4 cups of anchovy broth to a boil in a pot. While the broth is boiling, ladle out about one cup into a small bowl. In this separate bowl, dissolve 2 Tbsp of red pepper paste (Gochujang) and 1/2 Tbsp of red pepper flakes (Gochugaru) until smooth. Pour this seasoned mixture back into the boiling broth and stir well. Taste the broth and season with Korean sea salt if needed to achieve a perfectly spicy and savory base.
Step 4
Add the sliced radish to the boiling broth. Once the radish becomes slightly translucent and begins to soften (cook for about 5 minutes), carefully add the prepared Yellow Corvina (Jo-gi). Adding the radish first helps to create a cleaner broth flavor and ensures the fish cooks evenly without breaking apart.
Step 5
Once the fish has simmered for a bit, add the cubed tofu, sliced zucchini, and onion to the pot. Adding the tofu towards the end helps it retain its shape and texture. Continue to simmer for about 5 more minutes, allowing the vegetables and tofu to cook through.
Step 6
Finally, add the diagonally sliced red chili pepper, green chili pepper, minced garlic, and sliced scallions. Let it simmer for another 1-2 minutes for the flavors to meld together. Just before serving, generously garnish with crown daisy. Turn off the heat immediately after adding the crown daisy to preserve its fresh aroma and vibrant color. Serve hot and enjoy this comforting and flavorful stew!
