Dive into the vibrant world of Korean cuisine with this authentic Spicy Rockfish Stew (Maeuntang) recipe. Maeuntang, known for its fiery broth and succulent seafood, is a culinary experience that awakens the senses. This hearty stew, brimming with tender rockfish, a variety of vegetables, and a potent blend of gochujang (Korean chili paste) and gochugaru (Korean chili flakes), is a true taste of Korea. The rich, complex flavors dance on your palate, creating a symphony of spice, umami, and savory goodness. It’s perfect for a chilly evening or a special gathering, offering a satisfying and memorable meal.
Prepare to be amazed as we guide you through each step of creating this delicious masterpiece. From selecting the freshest ingredients to mastering the art of achieving the perfect spicy broth, this recipe will empower you to recreate this iconic Korean dish in your own kitchen. Let's get cooking!
Tools Needed
- Pot
- Knife
- Cutting board
Ingredients
- Rockfish
- Radish: 5 grams
- Green onion
- Red pepper
- Green pepper
- Garlic
- Crown daisy: 100 grams
- Water celery: 100 grams
- Anchovy
- Kelp
- Bean paste: 1 spoon
- Cooking oil
- Rice water: 1.5 liters
- Red pepper paste: 1 spoon
- Red pepper powder: 2 teaspoons
- Ginger: 1 spoon (crushed)
- Soy sauce: 1 spoon
- Plum syrup: 1 spoon
- Salt: 1/2 spoon
- Gochujang (Korean chili paste)
Step-by-Step Instructions
Step 1. Prepare the Fish and Broth
- Clean the rockfish by removing the oil fins and tail, scales, and guts. Cut the fish into pieces.
- In a pot, combine anchovies, kelp, and rice water. Bring to a boil.
Step 2. Build the Spicy Base
- Add radish, red pepper paste, and red pepper powder to the boiling broth. Simmer for 10 minutes.
- Remove the kelp and anchovies from the broth.
Step 3. Cook the Rockfish
- Add the rockfish to the broth along with crushed ginger, crushed garlic, soy sauce, plum syrup, salt, and chopped onions, red and green peppers. Bring to a boil.
- Add green onions, cover the pot, and simmer for 20 minutes.
Step 4. Finish and Season
- After 20 minutes, open the lid and taste the stew. Adjust seasoning (salt) as needed.
- Add crown daisy and water celery. Simmer for a few more minutes until done.
Read more: Authentic Korean Spicy Beef Soup (Yukgaejang) Recipe
Tips
- If you don't have Gochugaru (Korean chili flakes), you can use regular chili flakes or adjust salt to your preference.
- Taste and adjust seasoning as needed throughout the cooking process.
Nutrition
- Calories: approximately 500-600
- Fat: 15-20g
- Carbs: 20-25g
- Protein: 50-60g
FAQs
1. Can I substitute the rockfish with another type of fish?
Yes! Cod, halibut, or even snapper can work well. Choose a firm, white fish that holds its shape during cooking.
2. How can I adjust the spiciness of the stew?
Control the amount of gochujang and gochugaru you add. Start with less and gradually increase to your desired level of heat. You can also add more broth to dilute the spiciness.
3. What can I do if my stew is too watery?
Simmer the stew uncovered for a longer period to allow the excess liquid to evaporate. You can also add a cornstarch slurry (cornstarch mixed with cold water) to thicken the broth.
This Spicy Rockfish Stew (Maeuntang) is a culinary adventure that will transport you to the vibrant streets of Korea. Enjoy the satisfying warmth and bold flavors of this delicious dish, perfect for sharing with friends and family. Now that you've mastered this recipe, experiment with different ingredients and spice levels to create your own unique Maeuntang masterpiece!