Spicy and Refreshing Juk-eo (Croaker) Stew
Juk-eo Maeuntang (Spicy Croaker Stew) – A Flavorful Fish Soup
Enjoy the mild flavor of the fish and the rich, spicy broth of Juk-eo Maeuntang. This dish is perfect for a comforting meal.
Main Ingredients- 1 Croaker (Juk-eo), about 300-400g
- 1 piece of Daikon radish, 3cm thick
- 1/3 Zucchini, about 3cm long
- 1 Cheongyang chili pepper
- 1/2 Red chili pepper
- 1/3 Scallion stalk
- A handful of Crown Daisy (Ssukgat)
- A small amount of Enoki mushrooms
Seasoning and Broth- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (Soy sauce for soup)
- 1 Tbsp Minced garlic
- A pinch of Salt
- A pinch of Black pepper
- 4-5 cups Anchovy-Kelp Broth
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (Soy sauce for soup)
- 1 Tbsp Minced garlic
- A pinch of Salt
- A pinch of Black pepper
- 4-5 cups Anchovy-Kelp Broth
Cooking Instructions
Step 1
First, clean the croaker: scrape off the scales with the back of a knife, remove the innards, trim the fins and tail, and cut the body into 3-4cm thick pieces. Rinse the fish pieces under cold water and pat dry.
Step 2
Slice the daikon radish into thin, bite-sized pieces. Cut the zucchini into half-moon shapes, about 0.5cm thick. Slice the Cheongyang chili pepper and red chili pepper diagonally (removing seeds if you prefer less heat) for a spicy kick and vibrant color. Slice the scallion diagonally as well. Trim the base of the enoki mushrooms and separate the strands. Gently pull apart the crown daisy leaves from the stems; these will add a fresh aroma at the end.
Step 3
Now, let’s start making the stew. Pour 4-5 cups of anchovy-kelp broth into a pot. Add the sliced daikon radish. Dissolve 1 tablespoon of gochujang and 1 tablespoon of gochugaru in the broth (you can adjust the amount of gochugaru to your spice preference). Bring to a boil over high heat, then reduce to medium heat and simmer for about 5-7 minutes, or until the radish becomes slightly tender and translucent. This allows the radish to release its subtle sweetness into the broth.
Step 4
Once the radish is partially cooked, carefully add the prepared croaker pieces to the pot. Skim off any foam or scum that rises to the surface while the fish is cooking. This helps to keep the broth clear and clean-tasting. Adding the fish head as well will impart a richer flavor to the stew. Continue to simmer for about 5-7 minutes, or until the fish is cooked through and opaque.
Step 5
When the fish is cooked, add the zucchini, Cheongyang chili peppers, red chili peppers, and scallions to the pot. Stir in 1 tablespoon of minced garlic, 1 tablespoon of guk-ganjang, and a pinch of black pepper. Taste the broth and adjust the seasoning with salt if needed. Simmer for another 2-3 minutes to allow the flavors to meld together.
Step 6
Finally, add the crown daisy and enoki mushrooms. Cook for just about a minute, or until the crown daisy is wilted. Be careful not to overcook, as this will make the crown daisy mushy. Serve immediately with a bowl of hot rice. This spicy and flavorful Juk-eo Maeuntang is perfect for warming you up on a cold day!
