Maeuntang spicy fish stew

maeuntang_spicy_fish_stew

Maeuntang, also known as spicy fish stew, is a popular Korean seafood dish that is both tasty and nutritious. This spicy soup is loaded with various types of fish, vegetables and spices, which creates a delightful explosion of flavors in every mouthful.

The dish is typically made with fish bones, head, and tail, which are simmered in a flavorful broth with a variety of vegetables and seasonings like garlic, ginger, green onions, red pepper flakes, and soy sauce. The stew has a distinct red color due to the use of gochugaru, a Korean red pepper powder that adds heat and spiciness to the soup.

Maeuntang is a great way to incorporate more fish and seafood into your diet, as it is high in protein, omega-3 fatty acids, and essential minerals like iodine, calcium, and zinc. The dish is also low in calories and fat, making it ideal for those looking for a healthy and filling meal.

While there are many variations of maeuntang, the recipe typically calls for a combination of fish such as cod, halibut, salmon, or mackerel, along with shrimp, mussels, and clams. The fish is first cleaned and cut into large chunks, while the shellfish is scrubbed and rinsed thoroughly to remove any sand or debris.

For the soup base, a mix of vegetables like onions, garlic, ginger, and green onions are sautéed in a pot with vegetable oil until fragrant. Then, water or fish stock is added along with soy sauce, gochugaru, and sweetener like sugar or corn syrup to balance the flavors. Once the liquid comes to a boil, the fish and shellfish are added along with other vegetables like daikon radish, Korean zucchini, and mushrooms.

The stew is then simmered until the fish is cooked through and the soup has thickened, usually for about 20-30 minutes. The stew is traditionally served in a large pot and accompanied by steamed rice and banchan, Korean side dishes like kimchi, pickled vegetables, and stir-fried greens.

Maeuntang is a beloved Korean dish that is perfect for cold weather, as it warms both the body and soul with its spicy and hearty flavors. It can be enjoyed as a main course or shared with friends and family over a communal table. With its rich history, unique taste, and nourishing qualities, maeuntang is a must-try dish for all seafood lovers and those who want to explore Korean cuisine.

Ingredients:

  • 1 pound of fresh white fish fillets (cod, haddock, or pollock)
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped green onion
  • 1/2 cup of chopped garlic
  • 1/2 cup of chopped Korean radish
  • 1/2 cup of chopped zucchini
  • 1/2 cup of chopped Korean chili peppers
  • 1/2 cup of chopped carrots
  • 1/2 cup of chopped potato
  • 2 tablespoons of Korean red pepper paste (gochujang)
  • 1 tablespoon of soy sauce
  • 1 tablespoon of vegetable oil
  • 4 cups of water
  • Salt and black pepper to taste

Directions:

  1. Cut the fish fillets into bite-sized pieces and season with salt and black pepper. Set aside.
  2. Heat the vegetable oil in a large pot over medium-high heat. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
  3. Add the chopped radish, zucchini, chili peppers, carrots, and potato to the pot and stir-fry for 2-3 minutes.
  4. Add the Korean red pepper paste and soy sauce to the pot and stir for 1-2 minutes until the vegetables are coated with the sauce.
  5. Pour in the water and bring the stew to a boil. Reduce heat to a low-medium simmer and let it cook for another 10-15 minutes until the vegetables are cooked through and tender.
  6. Add the fish to the pot and continue cooking for another 10-15 minutes until the fish is cooked through and the broth is bubbling.
  7. Serve hot with rice or noodles. Enjoy!