Spicy and Hearty Cod Fish Stew (Daegu Maeuntang)
A Deliciously Spicy Cod Fish Stew Recipe
We’re making a wonderfully spicy and flavorful Cod Fish Stew (Daegu Maeuntang) using fresh cod caught by my husband. This recipe guarantees a rich broth and satisfying ingredients, perfect for a comforting meal.
Main Ingredients- 1 whole fresh Cod (cleaned)
- 1 Anchovy-Kelp tea bag for broth
- A small piece of Radish (sliced thinly)
- 1/4 Korean Zucchini (sliced into half-moons)
- 1/2 Onion (thinly sliced)
- 2 Korean Green Chili Peppers (sliced diagonally, adjust for spice)
- 1/2 block Firm Tofu (cubed)
- 1/2 bag Bean Sprouts (rinsed thoroughly)
- A small bunch of Crown Daisy (Gat) (trimmed)
- 2 Green Onions (sliced diagonally)
Seasoning- 1 Tbsp Soy Sauce for soup (Guk-ganjang)
- 1 Tbsp Tuna Extract (or fish sauce)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 tsp Salt (adjust to taste)
- 1 tsp Dashida (MSG, optional, for umami)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for soup (Guk-ganjang)
- 1 Tbsp Tuna Extract (or fish sauce)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 tsp Salt (adjust to taste)
- 1 tsp Dashida (MSG, optional, for umami)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, prepare the cod by removing the guts and fins, then rinse it thoroughly. While it’s optional, removing these parts ensures a cleaner flavor. Even if the cod isn’t large, its freshness alone will make this stew delicious.
Step 2
In a deep pot or Korean stew pot, add about half the amount of water needed. Then, add the base seasoning ingredients: 1 Tbsp Soy Sauce for soup, 1 Tbsp Tuna Extract, 1/2 Tbsp Doenjang, 1/2 Tbsp Gochujang, 3 Tbsp Gochugaru, and 1 Anchovy-Kelp tea bag. Pre-boiling these with the water helps develop a deeper broth flavor.
Step 3
Slice the radish into thin, bite-sized pieces, about 0.5cm thick. Avoid making them too thick, so they cook quickly and release their refreshing sweetness into the broth.
Step 4
Add the prepared radish slices to the seasoned broth and let them simmer. The radish will contribute a wonderful freshness to the stew.
Step 5
Thinly slice the onion, cut the zucchini into half-moons, and diagonally slice the Korean green chili peppers. If you enjoy more heat, feel free to add extra chilies or even some red chili peppers for color and flavor.
Step 6
Cube the firm tofu into generous pieces. Trim any wilted leaves from the crown daisy and prepare it for garnish. Slice the green onions diagonally.
Step 7
Rinse the bean sprouts under running water until clean and drain them well. Adding bean sprouts later helps them retain their crisp texture.
Step 8
Once the broth begins to boil, reduce the heat to medium and let it simmer for about 15 minutes. Cook until the radish turns translucent and the broth has absorbed all the flavors. Then, remove the anchovy-kelp tea bag to prevent the broth from becoming too strong.
Step 9
Now, add the prepared vegetables (onion, zucchini, and green chili peppers) to the pot.
Step 10
Carefully place the cleaned cod pieces into the simmering broth.
Step 11
Add the rinsed bean sprouts. It’s best to add them towards the end of cooking so they stay crunchy.
Step 12
Stir in 1 Tbsp of minced garlic. Continue to simmer over medium heat for about 10 more minutes, or until the cod is fully cooked. The fish is done when its flesh turns opaque white and looks plump.
Step 13
After the cod is cooked, taste the broth and adjust the seasoning with salt and Dashida (if using) to your preference. I used about 2 tsp of salt and 1 tsp of Dashida, but personal taste is key here!
Step 14
Finally, artfully arrange the cubed tofu, sliced green onions, and fragrant crown daisy on top. Turn off the heat immediately. Your delicious and spicy Cod Fish Stew (Daegu Maeuntang) is ready to be enjoyed! Serve hot with a side of rice.
