Spicy and Savory Sea Bream Stew (Dom Maeuntang)
Deliciously Repurposing Leftover Sea Bream from Holidays into a Fiery Stew
The precious sea bream often served during holiday ancestral rites is best enjoyed as a spicy stew rather than grilled, as grilling can make its flesh dry and less flavorful. That’s why we decided to make this maeuntang! Unlike the grilled version that can turn out dry, this stew boasts a deep, refreshing broth infused with spicy seasonings and fresh vegetables, making it an absolute delight to pair with rice. Try making it right away!
Ingredients- 1/2 Sea Bream (cleaned)
- 1 handful of Oyster Mushrooms
- 2 Korean Green Chilies (Cheongyang peppers)
- 1/2 stalk of Green Onion
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 4 cups Rice Water
Cooking Instructions
Step 1
Pour 4 cups of rice water into a pot and add the cleaned 1/2 sea bream. Bring to a boil over high heat, then reduce to medium heat and simmer for about 5-7 minutes until the fish is cooked. The broth will become milky as the fish releases its flavor. Once the fish is somewhat cooked, add 1 handful of oyster mushrooms and boil for another 2-3 minutes to enhance their aroma.
Step 2
Slice the 2 Korean green chilies and 1/2 green onion diagonally or into bite-sized pieces. If you prefer it spicier, feel free to add more green chilies. Finely chop the green onion.
Step 3
To the simmering broth, add the prepared oyster mushrooms, 2 Tbsp of gochugaru, and 1 Tbsp of minced garlic. Gochugaru is essential for removing any fishiness and adding a spicy kick. Skim off any foam that rises to the surface.
Step 4
Finally, add the sliced Korean green chilies and green onion, and boil for another minute or two until the flavors meld. The aroma of the scallions and chilies will infuse the broth. Adjust seasoning with salt or soy sauce to your preference. Your delicious Sea Bream Maeuntang is ready! Enjoy it with a warm bowl of rice!
