Spicy and Refreshing Cod Fish Stew (Kodari Maeuntang)
Better than Braised Cod! How to Make Delicious Kodari Maeuntang.
As the weather turns chilly, I decided to make a hearty stew with codfish instead of the usual braised dish. The chewy cod meat and the flavorful, spicy broth were perfect for a cold day. This recipe will guide you through making this satisfying stew.
Main Ingredients
- 2 dried pollack (Kodari)
- 1 bag clams (approx. 300g)
- 200g Korean radish (Mu)
- 1/2 onion
- 3 green chilies
- 3 red chilies
- 1 handful oyster mushrooms
- 1/2 stalk green onion
Seasoning
- 1.5 Tbsp minced garlic
- 1 Tbsp soybean paste (Doenjang)
- 1 Tbsp salted shrimp (Saeujeot)
- 1/2 Tbsp minced ginger
- 1 Tbsp anchovy sauce (Myeolchi Aekjeot)
- 1.5 Tbsp red pepper flakes (Gochugaru)
- Pinch of black pepper
- 1.5 Tbsp minced garlic
- 1 Tbsp soybean paste (Doenjang)
- 1 Tbsp salted shrimp (Saeujeot)
- 1/2 Tbsp minced ginger
- 1 Tbsp anchovy sauce (Myeolchi Aekjeot)
- 1.5 Tbsp red pepper flakes (Gochugaru)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the clams by soaking them in lightly salted water to purge any grit. This step is crucial for a clean taste. Let them sit for at least an hour, changing the water if necessary. Adding clams enhances the umami and makes the stew wonderfully flavorful. If clams are unavailable, you can substitute with clam-flavored seasoning powder for a similar depth of flavor.
Step 2
Peel the Korean radish and slice it thinly into half-moon shapes (about 0.5 cm thick). This ensures it cooks evenly and infuses the broth with its subtle sweetness. Next, cut the onion into large, square pieces.
Step 3
Slice the green and red chilies diagonally. These will add a vibrant color and a pleasant kick to the stew. For a milder heat, you can remove the seeds before slicing.
Step 4
Slice the green onion diagonally, similar to the chilies. Gently tear the oyster mushrooms into bite-sized pieces by hand.
Step 5
Prepare the dried pollack (Kodari). Remove the tough backbone running through the center. Trim off all the fins, then cut the fish into 3-4 manageable pieces.
Step 6
Rinse the cut pieces of Kodari thoroughly under running water. Gently open the head cavity and the belly cavity where the innards were, and clean them meticulously to remove any remaining blood or organs. This step is vital for a clean, non-fishy taste.
Step 7
Now, let’s make the seasoning paste for the stew. In a bowl, combine the minced garlic, soybean paste (Doenjang), salted shrimp (Saeujeot), minced ginger, anchovy sauce (Myeolchi Aekjeot), and red pepper flakes (Gochugaru). Mix well until you have a smooth paste. The soybean paste is particularly effective at neutralizing any fishy odors and adding a rich, savory depth.
Step 8
To create a flavorful broth, lightly stir-fry dried anchovies in a pot. Add a piece of dried kelp (dashima) and pour in water. Bring it to a boil to make a dashi stock. Once the stock is ready, add the sliced radish, prepared Kodari pieces, and the seasoning paste. Let it simmer over medium heat until the radish is tender and the flavors have melded, about 15-20 minutes.
Step 9
When the radish is tender and the broth is well-infused, add the purged clams and oyster mushrooms. Also, add the sliced green chilies for a fresh, spicy element. Cook until the clams open their shells, which indicates they are cooked through. Finally, toss in the sliced green onions and simmer for another minute or two. Your delicious and refreshing Kodari Maeuntang is now ready to be enjoyed!
