Spicy Fish Stew (Maeuntang) Golden Recipe
A Deeply Flavorful and Spicy Fish Stew with Fresh Ingredients
We’ve prepared a delicious and spicy fish stew using leftover fresh rockfish and flounder from sushi preparation. This recipe will guide you to create a restaurant-quality maeuntang at home, bursting with fresh flavors and a satisfying kick!
Main Ingredients- Fresh Fish (your choice, e.g., rockfish, flounder) – appropriate amount
- 1/2 Onion
- 1 stalk Green Onion
- 1 piece Radish (approx. 100g)
- 1-2 Korean Chili Peppers (adjust for spiciness)
- 1/4 Korean Zucchini (Hobak)
Seasoning Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Ssamjang or Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (Rice Wine)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Ssamjang or Doenjang (fermented soybean paste)
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Slice the radish thinly (nabak-style), and thinly slice the onion. Cut the zucchini into half-moon shapes and the green chili peppers diagonally. Slice the green onion diagonally as well.
Step 2
Pour a generous amount of water into a pot. Add the sliced radish and bring it to a boil. Let it simmer for about 5 minutes to allow the radish to become translucent and release its natural sweetness into the broth.
Step 3
In a bowl, combine the gochujang, minced garlic, mirin, gochugaru, and ssamjang (or doenjang). Mix them thoroughly to create the seasoning paste. Using ssamjang or doenjang will add a deeper, richer flavor to the broth.
Step 4
While the radish is boiling, thoroughly wash the prepared fish under running water, remove any internal organs, and cut it into serving-sized pieces. You can lightly sprinkle mirin over the fish to help remove any fishy odor.
Step 5
Once the radish has cooked sufficiently, add the prepared seasoning paste to the pot and stir it well into the water. Let the broth simmer until it develops a rich red color.
Step 6
Add the prepared fish to the seasoned broth. Then, add the remaining vegetables (onion, zucchini, chili peppers, green onion) and continue to boil. Cook until the fish is done and the vegetables are tender. Taste the stew and, if needed, add a pinch of salt to adjust the seasoning to your preference. Once all ingredients are cooked and the flavor is perfect, your delicious maeuntang is ready to be enjoyed!
