Simmered Beltfish Stew Sauce (Namdaemun Style)
Namdaemun Style Beltfish Stew Recipe: Unlock the Secret Sauce
On days when you crave a comforting, deeply flavored stew, this beltfish stew is the perfect choice. Made with tender Jeju beltfish and succulent radish, it captures the essence of the famous Namdaemun Beltfish Alley. I absolutely adore fish dishes, and this one brings back wonderful memories. If you haven’t visited Namdaemun Beltfish Alley, you’re missing out! While it’s a bit of a trip, recreating its signature flavors at home is incredibly satisfying. This dish, with its perfectly balanced spicy and slightly sweet sauce, is guaranteed to make your rice disappear in no time. Forget complex recipes; this is your shortcut to a delicious, home-style beltfish stew that rivals any restaurant.
Main Ingredients (Serves 2)
- 1 medium Jeju Beltfish (approx. 300g, cut into 3 pieces)
- 4cm thick piece of Korean radish (Daikon)
- 1 stalk of green onion (approx. 18cm)
- 1 chili pepper (can be green or red, use Korean or similar)
- 2 sheets of dried kelp (Kombu, 10x10cm)
- 2 cups water (approx. 400ml)
- 1 Tbsp Cheongju (rice wine, for removing fishy odor)
The Flavorful Stew Sauce
- 1.5 Tbsp coarse gochugaru (Korean chili flakes)
- 0.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp mirin (or rice wine for cooking)
- 1 Tbsp minced garlic
- 0.5 tsp minced ginger
- 1 Tbsp maesilcheong (plum extract syrup, for sweetness)
- 0.5 Tbsp oligosaccharide or corn syrup (for gloss and sweetness)
- 1.5 Tbsp coarse gochugaru (Korean chili flakes)
- 0.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp mirin (or rice wine for cooking)
- 1 Tbsp minced garlic
- 0.5 tsp minced ginger
- 1 Tbsp maesilcheong (plum extract syrup, for sweetness)
- 0.5 Tbsp oligosaccharide or corn syrup (for gloss and sweetness)
Cooking Instructions
Step 1
Begin by thawing the frozen Jeju beltfish. If it’s fresh, ensure it’s clean. There’s usually minimal preparation needed for good quality beltfish.
Step 2
Once thawed, pour 1 tablespoon of Cheongju (rice wine) over the entire fish. This step is crucial for eliminating any fishy odor and ensuring a clean, pleasant taste.
Step 3
Prepare the vegetables and other ingredients for the stew: Korean radish, dried kelp, green onion, and chili pepper.
Step 4
Cut the radish into thick, bite-sized pieces (about 4cm thick, halved lengthwise). This thickness prevents it from breaking down too quickly during cooking. Slice the green onion and chili pepper diagonally.
Step 5
Now, let’s make the star of the dish: the stew sauce. In a bowl, combine the coarse gochugaru, gochujang, soy sauce, oyster sauce, mirin, minced garlic, minced ginger, maesilcheong, and oligosaccharide. Stir everything together until well combined. You can adjust the sweetness by modifying the amount of maesilcheong and oligosaccharide. If you prefer less sweetness, you can reduce or omit these; however, a touch of sweetness balances the savory and spicy flavors beautifully.
Step 6
In a pot or a deep, non-stick pan, add 2 cups of water, the cut radish, and the dried kelp sheets. Bring to a boil over medium-high heat. Once boiling, reduce the heat slightly and simmer for 2 minutes. Then, carefully remove and discard the kelp to prevent it from releasing a bitter taste.
Step 7
Add about half of the prepared sauce mixture to the pot with the radish. Let it simmer gently over low heat. This initial simmering allows the radish to absorb the flavors of the sauce, making it more delicious.
Step 8
When the radish has softened slightly, carefully arrange the beltfish pieces on top of the radish in the pot. Be gentle to avoid breaking the fish.
Step 9
Spoon the remaining sauce mixture over the beltfish. Continue to simmer over medium-low heat for about 20 minutes, basting the fish with the simmering liquid occasionally. Basting ensures the fish is evenly coated and absorbs the flavorful sauce.
Step 10
Near the end of the cooking time, add the diagonally sliced green onions and chili peppers to the pot. Let it simmer for a few more minutes until the stew is fragrant and the vegetables are tender. This adds a fresh aromatic quality and a hint of spice.
Step 11
Be mindful not to stir or flip the fish too much during cooking, as it can easily break apart. Gently swirl the pot occasionally to prevent sticking. Cover the pot and let it simmer until the flavors meld beautifully. If the sauce becomes too thick, you can add a little more water.
Step 12
You’ve done it! This homemade Namdaemun-style beltfish stew is ready to impress, tasting just like the authentic version. The secret lies in a well-balanced sauce and patient simmering. Beltfish requires minimal prep, so mastering this sauce is key to delicious results. Enjoy this hearty and flavorful stew with a bowl of steamed rice!
