Spicy and Refreshing Maeuntang (Spicy Fish Stew)
Episode 1 of E Channel’s ‘Excuse My Taste: Just Eat It!’ – A Delicious Maeuntang Recipe
Recreate the signature spicy and refreshing Maeuntang from the first episode of E Channel’s ‘Excuse My Taste: Just Eat It!’, airing every Thursday at 8:40 PM. This hearty fish stew boasts a deep, invigorating broth and generous ingredients that are sure to whet your appetite.
Broth Ingredients- 1.5L Rice water (water used to wash rice)
- 1 packet of commercial anchovy/kelp broth pack (or use dried anchovies and kelp)
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 6 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Plum extract (for sweetness and umami)
- 2 tsp Salt (for seasoning adjustment)
- 1/3 Korean radish (daikon), cut into thick slices
- 1 Tbsp Minced garlic
- 1 Tbsp Minced ginger (to remove fishiness)
- 1 Tbsp Guk-ganjang (soup soy sauce, for depth)
- 1/2 Tbsp Saeujeot (salted fermented shrimp, for umami boost)
Main Ingredients and Vegetables- 1/2 Onion, sliced
- 1/3 Korean zucchini (aehobak), sliced into half-moons
- 1 Red chili pepper, diagonally sliced (for color)
- 2 Green chili peppers (cheongyang chili), diagonally sliced (for spiciness)
- 1 Green onion, diagonally sliced
- 1 Whole fish (your preferred type, cleaned and prepared)
- A pinch of Black pepper
- A handful of Perilla leaves (for aroma)
- 1/2 Onion, sliced
- 1/3 Korean zucchini (aehobak), sliced into half-moons
- 1 Red chili pepper, diagonally sliced (for color)
- 2 Green chili peppers (cheongyang chili), diagonally sliced (for spiciness)
- 1 Green onion, diagonally sliced
- 1 Whole fish (your preferred type, cleaned and prepared)
- A pinch of Black pepper
- A handful of Perilla leaves (for aroma)
Cooking Instructions
Step 1
In a wide and deep pot, pour in the rice water. Add the broth pack, doenjang (1 Tbsp), and gochujang (1 Tbsp). Stir well to dissolve any clumps, creating the fundamental savory and rich flavor base of the broth.
Step 2
Add the 1/3 Korean radish, cut into thick slices about 1cm thick, to the pot. This radish is key to making the broth refreshingly clear and delicious.
Step 3
Add minced garlic (1 Tbsp) and minced ginger (1 Tbsp). Bring to a boil over high heat. Ginger is highly effective in removing any fishy odors, so don’t skip it! Once boiling, reduce the heat to medium and simmer for about 10 minutes until the radish is tender.
Step 4
When the radish is nearly cooked, arrange the prepped onion, Korean zucchini, red chili pepper, green chili peppers, green onion, and the fish into the pot. Be careful not to overcook the fish, as it can break apart easily.
Step 5
Season with guk-ganjang (1 Tbsp) and saeujeot (1/2 Tbsp) for the final taste. Simmer until all ingredients are cooked through and tender. Finish by sprinkling a pinch of black pepper and generously adding the aromatic perilla leaves. Your spicy and refreshing Maeuntang is now ready to enjoy!
