Spicy and Flavorful Rockfish Stew (Ureok Maeuntang)
A Delicious and Comforting Rockfish Stew to Brighten Your Day
We went to the fish market and bought some fresh rockfish to make this incredibly flavorful and spicy stew. This ‘Ureok Maeuntang’ is perfect for a hearty meal, with a broth that’s both rich and invigorating, complemented by the tender, flaky rockfish. It’s a guaranteed way to awaken your appetite!
Main Ingredients
- 2 fresh rockfish (cleaned, size adjustable)
- 1 anchovy and kelp broth tea bag
Spicy Broth Seasoning
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust for spice preference)
Vegetables and Other Ingredients
- Small piece of Korean radish (daikon), sliced thinly
- 2 handfuls of bean sprouts
- 1 onion, thinly sliced
- A handful of oyster mushrooms
- 1/2 zucchini, half-moon sliced
- 3 Cheongyang chili peppers (or other hot peppers), diagonally sliced
- 1 green onion, diagonally sliced
- A bunch of crown daisy (ssukgat)
- Small block of firm tofu, cut into bite-sized pieces
Flavor Enhancers (Seasoning)
- 2 Tbsp tuna extract (for deep flavor)
- 1 Tbsp cooking wine (or mirin, for deodorizing)
- 2 Tbsp minced garlic
- Salt (to taste)
- MSG or a pinch of bouillon powder (optional, for extra umami)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust for spice preference)
Vegetables and Other Ingredients
- Small piece of Korean radish (daikon), sliced thinly
- 2 handfuls of bean sprouts
- 1 onion, thinly sliced
- A handful of oyster mushrooms
- 1/2 zucchini, half-moon sliced
- 3 Cheongyang chili peppers (or other hot peppers), diagonally sliced
- 1 green onion, diagonally sliced
- A bunch of crown daisy (ssukgat)
- Small block of firm tofu, cut into bite-sized pieces
Flavor Enhancers (Seasoning)
- 2 Tbsp tuna extract (for deep flavor)
- 1 Tbsp cooking wine (or mirin, for deodorizing)
- 2 Tbsp minced garlic
- Salt (to taste)
- MSG or a pinch of bouillon powder (optional, for extra umami)
- 2 Tbsp tuna extract (for deep flavor)
- 1 Tbsp cooking wine (or mirin, for deodorizing)
- 2 Tbsp minced garlic
- Salt (to taste)
- MSG or a pinch of bouillon powder (optional, for extra umami)
Cooking Instructions
Step 1
We asked the fishmonger at the market to clean the rockfish for us. Once home, rinse the fish thoroughly under cold water and let it soak for about 15 minutes to remove any residual blood. This step is crucial for a clean, non-fishy tasting broth.
Step 2
In a large pot, add about half its volume of water. Place the anchovy and kelp broth tea bag in the water. Add 1 tablespoon of doenjang and 1 tablespoon of gochujang, stirring well to dissolve them completely into the water.
Step 3
Stir in 3 tablespoons of gochugaru (Korean chili flakes). Bring the mixture to a boil, stirring occasionally. If you prefer a spicier stew, feel free to mix in some hotter chili flakes.
Step 4
Slice the Korean radish (daikon) into thin, bite-sized pieces, roughly the width of two knuckles. These thin slices will cook faster and release their sweetness into the broth.
Step 5
Add the sliced radish to the simmering broth and continue to cook until the radish pieces become slightly translucent. This allows the radish to impart its refreshing flavor to the stew.
Step 6
Prepare all the other vegetables and ingredients for the stew. Wash the bean sprouts. Slice the onion thinly. Trim the oyster mushrooms and separate them into strands. Slice the zucchini into half-moons. Diagonally slice the Cheongyang chili peppers and green onion. Wash the crown daisy. Cut the firm tofu into manageable, bite-sized cubes.
Step 7
Remove the anchovy and kelp tea bag from the broth. Let it steep for about 20 minutes for optimal flavor extraction before removing the bag, ensuring a clean broth base.
Step 8
Now, add all the prepared ingredients to the pot, *except* for the green onions. This includes the bean sprouts, onion, oyster mushrooms, zucchini, chili peppers, and tofu. Be careful not to overcook the bean sprouts.
Step 9
Once the stew returns to a boil, stir in 2 tablespoons of tuna extract. This Korean ingredient adds a wonderful depth of savory flavor to the broth.
Step 10
Add 1 tablespoon of cooking wine or mirin. This helps to eliminate any potential fishiness and enhances the overall aroma.
Step 11
Gently place the cleaned rockfish pieces into the boiling stew. Try not to stir too vigorously at this stage, as you want the fish to remain intact.
Step 12
Add 2 tablespoons of minced garlic. Reduce the heat to medium-low and let the stew simmer gently for about 20 minutes, or until the rockfish is thoroughly cooked and tender. You can check for doneness by gently piercing a piece of fish with a fork – it should flake easily.
Step 13
Taste the broth and adjust the seasoning as needed with salt or a little soy sauce. For an extra boost of umami, you can add a tiny pinch of MSG or bouillon powder if desired.
Step 14
Finally, arrange the sliced green onions and crown daisy on top of the stew. Cover the pot and let it simmer for another 5 minutes. Your delicious and invigorating Rockfish Maeuntang is now ready to be enjoyed!
