maeuntang, Korean spicy fish stew
Ingredients: whiting fish, Korean radish, water, Korean hot pepper flakes (gochu-garu), fish sauce · 35 min cook time · 350kcal · ~₩11,750
Ingredients
1pound whiting fish, 6oz Korean radish, 4cups water, 3tbsp Korean hot pepper flakes (gochu-garu), 1tbsp fish sauce, 1tbsp soy sauce, 1tbsp doenjang, 4cloves garlic, 0.5medium-size onion, 0.5to_taste large green onion (daepa), 1handful chrysanthemum greens (ssukgat), 2to_taste green chili pepper, 1pinch salt
Instructions
1. Clean the whiting fish: cut off fins, remove intestines, rub with salt to remove black film, and remove scales.
2. Peel and cut 5-6 oz of Korean radish.
3. Add 4 cups of water and the cut radish to a pot. Cook for 15 minutes over medium-high heat.
4. Prepare the seasoning paste: combine 3 tbsp Korean hot pepper flakes, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp doenjang, and 4 cloves of minced garlic. Mix well until it forms a sticky paste.
5. Cut half a medium-sized onion, half a large green onion (daepa), and 1-2 green chili peppers.
6. Once the radish is half-translucent, add the cleaned whiting fish and the seasoning paste to the pot. Stir gently.
7. Cook for around 15 minutes, cracking the lid slightly to prevent boiling over.
8. Add the cut onion, green onion, and green chili pepper to the stew. Cook for 5 more minutes.
9. Turn off the heat and add chrysanthemum greens (ssukgat). The residual heat will blanch them.
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