Spicy and Refreshing Rockfish and Shrimp Stew (Maeuntang)
A Truly Delicious Recipe for Spicy and Hearty Rockfish and Shrimp Stew
This recipe was inspired by leftover rockfish from a visit to Soraepogu fish market, combined with a great deal on shrimp. It creates a wonderfully spicy and flavorful stew perfect for a comforting meal.
Main Ingredients- 3 portions of rockfish for stew (cleaned)
- 20 shrimp
- 1/5 Korean radish (cut into bite-sized pieces)
- 3 sheets of dried kelp (dashima)
- 1/4 block of firm tofu (cut into large cubes)
- 1/2 package of enoki mushrooms (trimmed)
- 1 handful of bean sprouts (rinsed)
- 4 leaves of perilla leaves (shiso) (rinsed and thinly sliced)
- 2 stalks of crown daisy (greens) (stems primarily)
Seasoning & Broth Base- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Guk-ganjang (soup soy sauce) or regular soy sauce
- 2 Tbsp Minced garlic
- Pinch of salt (for final seasoning adjustment)
- 3 Tbsp Mirin (rice wine for cooking)
- Approx. 1.5 liters of rice water (or anchovy/kelp broth)
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Guk-ganjang (soup soy sauce) or regular soy sauce
- 2 Tbsp Minced garlic
- Pinch of salt (for final seasoning adjustment)
- 3 Tbsp Mirin (rice wine for cooking)
- Approx. 1.5 liters of rice water (or anchovy/kelp broth)
Cooking Instructions
Step 1
Rinse the prepared rockfish pieces thoroughly under cold running water to remove any blood or impurities. Drain them well in a sieve and set aside.
Step 2
In a pot, add about 1.5 liters of rice water (or your chosen broth base). Add the sliced Korean radish and the 3 sheets of dried kelp. Bring to a boil over high heat. Once boiling, remove the kelp and continue to simmer for another 5-7 minutes, or until the radish becomes slightly translucent, creating a flavorful base broth.
Step 3
While the broth is simmering, peel the shrimp and devein them if desired. This makes them easier to eat and contributes to a cleaner tasting broth.
Step 4
Cut the tofu into large cubes. Trim the base off the enoki mushrooms and separate them into strands. Rinse the bean sprouts thoroughly under running water and drain. Wash the perilla leaves and slice them thinly for garnish.
Step 5
To the simmering broth (after removing the kelp), add the doenjang, gochujang, gochugaru, soy sauce, minced garlic, and mirin. Stir well to dissolve the pastes and spices evenly.
Step 6
Once the seasoned broth comes to a rolling boil, carefully add the prepared rockfish, shrimp, bean sprouts, and tofu. Reduce the heat to medium and simmer for about 5-7 minutes, or until all ingredients are cooked through. Skim off any foam that rises to the surface for a clearer broth.
Step 7
Finally, add the enoki mushrooms, sliced perilla leaves, and crown daisy. Let it simmer for another minute. Adjust the seasoning with salt if needed. Serve immediately while piping hot. This hearty and spicy stew is perfect with a bowl of rice!
