Spicy and Refreshing Rockfish Stew (Ureok Maeuntang)
Flavorful Rockfish Stew with a Kick
Rockfish, when simmered, loses any fishy smell and offers tender flesh, making it the best among spicy stews. I bought two fresh rockfish from the market and made this stew. My family enjoyed it immensely, saying it was delicious.
Main Ingredients- 2 fresh rockfish (Ureok)
- 200g Korean radish (Mu), sliced
- 2 hot peppers (Ttaengcho), sliced diagonally
- 1 stalk green onion (Pa), cut into large pieces
- A small handful of perilla leaves (Bang-ip) for aroma
Seasoning & Broth- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp minced garlic
- 1 Tbsp oyster sauce
- 1 Tbsp Zanthoxylum piperitum powder (Cheonpi/Jepigaru), optional, to taste
- 2.5 bowls of broth (preferably anchovy and kelp broth)
- 1 Tbsp salt
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp rice wine (Mirin or similar)
- 1 tsp black pepper
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp minced garlic
- 1 Tbsp oyster sauce
- 1 Tbsp Zanthoxylum piperitum powder (Cheonpi/Jepigaru), optional, to taste
- 2.5 bowls of broth (preferably anchovy and kelp broth)
- 1 Tbsp salt
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp rice wine (Mirin or similar)
- 1 tsp black pepper
Cooking Instructions
Step 1
Thoroughly clean the fresh rockfish, removing scales and guts, then cut them into serving-sized pieces. Slice the radish thinly, diagonally slice the hot peppers, and cut the green onion into large sections. Wash the perilla leaves clean and set them aside.
Step 2
Pour 2.5 bowls of flavorful broth (anchovy and kelp broth recommended) into a pot and bring it to a boil over high heat.
Step 3
Once the broth is rapidly boiling, add 1 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp salt, and 1 Tbsp soup soy sauce. Let it boil again until the seasonings are well dissolved. Taste the broth at this point and adjust seasoning if needed.
Step 4
When the seasoning is well boiling, add the prepared rockfish, 1.5 Tbsp minced garlic, 2 Tbsp rice wine, diagonally sliced hot peppers, and 1 Tbsp oyster sauce. Simmer over medium heat until the rockfish is cooked through. Be careful not to overcook, as the fish can break apart.
Step 5
Once the rockfish is cooked, add the large pieces of green onion, aromatic perilla leaves, and optionally, 1 Tbsp zanthoxylum piperitum powder and 1 tsp black pepper. Let it simmer briefly. Turn off the heat once the aroma of the perilla leaves has infused the stew. If the stew tastes bland, add more salt to adjust the flavor. Your delicious rockfish stew is now ready!
