Spicy and Flavorful Croaker Fish Stew (Jogi Maeuntang): A Recipe to Awaken Your Appetite
How to Make a Deliciously Spicy Croaker Fish Stew (Jogi Jjigae) That Rivals Home-Style Cooking
Today, I’m sharing a cherished recipe that my mother used to make often, and my husband absolutely loves! This croaker fish stew is incredibly forgiving; even without elaborate seasonings, simply adding the fish and simmering results in a delicious dish. It’s perfect for those times when you’ve lost your appetite, as it will surely revive your taste buds. The clear, refreshing broth and the tender, flaky croaker flesh create a truly delightful combination.
Main Ingredients- 5 fresh croaker fish
- 1/4 daikon radish (thinly sliced for the broth)
- 1 onion (sliced into strips)
- 1 stalk of green onion (sliced diagonally)
- 2 chili peppers (red or green, sliced diagonally, adjust to your preference)
- 500ml water (for a clear broth)
Seasoning & Others- 3 Tbsp gochugaru (Korean chili flakes, for spiciness)
- 1 Tbsp minced garlic
- A pinch of ginger powder or minced ginger (to remove fishiness)
- 1/2 Tbsp soy sauce or salt (to taste)
- 2 concentrated broth cubes (or 500ml anchovy-daikon broth)
- 1/2 cup soju (Korean rice wine, to remove fishy smell and add umami)
- 3 Tbsp gochugaru (Korean chili flakes, for spiciness)
- 1 Tbsp minced garlic
- A pinch of ginger powder or minced ginger (to remove fishiness)
- 1/2 Tbsp soy sauce or salt (to taste)
- 2 concentrated broth cubes (or 500ml anchovy-daikon broth)
- 1/2 cup soju (Korean rice wine, to remove fishy smell and add umami)
Cooking Instructions
Step 1
First, thoroughly wash the fresh croaker fish under running water. Use kitchen scissors or a knife to carefully remove the scales and trim the fins. Trimming the tail fin as well will make it more pleasant to eat.
Step 2
To add a refreshing depth to the broth, thinly slice the daikon radish into half-moon shapes, about 0.5cm thick. Slicing it thinly is important, as thick pieces will take longer to cook.
Step 3
Peel and slice the onion into strips. Cut the green onion diagonally into large pieces. Similarly, slice the chili peppers (red or green) diagonally. You can adjust the amount of chili peppers based on how spicy you like your stew.
Step 4
Now, let’s start cooking! Pour 500ml of water into a pot. Add the sliced daikon radish and the 2 concentrated broth cubes. If you don’t have broth cubes, you can use 500ml of anchovy-daikon broth. Let this simmer to create a flavorful base, and add the sliced onions while it’s brewing.
Step 5
Once the daikon radish becomes semi-transparent and starts to soften, carefully add the prepared croaker fish. Be gentle to prevent the fish from breaking apart.
Step 6
It’s time to add the seasonings! Stir in 1 Tbsp of minced garlic, 3 Tbsp of gochugaru, a pinch of ginger, and 1/2 cup of soju to eliminate any fishy odors and enhance the umami. Season with 1/2 Tbsp of soy sauce or salt, adjusting to your personal taste.
Step 7
Bring everything to a rolling boil after adding all ingredients and seasonings. Simmer until the broth reduces and the flavors deepen, and all the ingredients are thoroughly cooked. This will result in a delicious and spicy croaker fish stew. Adding the green onions and chili peppers towards the end and simmering for a short while longer will add a wonderful aroma.
