Spicy and Refreshing Codfish Stew (Maeuntang)
How to Make Delicious Codfish Stew with Rich Broth – A Guide to Making Maeuntang
A wonderfully spicy and invigorating broth that warms you from the inside out! Packed with a generous assortment of fresh ingredients, this hearty stew is perfect for a cozy winter meal. Enjoy the comforting warmth and rich flavors.
Main Ingredients- 800g Fresh Cod, cleaned
- 80g Bean Sprouts
- 10 Clams
- 10 Sea Squirt (Mideodeok)
- 100g Tofu (approx. 1/4 block)
- 2 Korean Green Chilies (Cheongyang)
- 1 Red Chili
- 1/2 Korean Leek (large)
- 100g Korean Radish (Muu)
- 1/3 bundle Enoki Mushrooms
- 3 Shiitake Mushrooms
- 10 sprigs Korean Parsley (Minari)
- 3 sprigs Crown Daisy (Ssukgat)
For the Rich Broth- 8 Dried Anchovies for soup (head and guts removed)
- 3 Dried Anchery (Bandaengi, head and guts removed)
- 150g Korean Radish (Muu, cut into large pieces)
- 1 handful Dried Shrimp
- 1 stalk Leek (white part)
- 1 sheet Dried Kelp (Dashima, approx. 5x5cm)
- 1 Onion (with skin, washed)
- 1.2L Water
Seasoning- 1.5 Tbsp Gochugaru (Korean chili powder)
- 1/2 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Minced Garlic
- 1 tsp Salted Shrimp (Saeujeot, with liquid)
- A pinch of Black Pepper
- 8 Dried Anchovies for soup (head and guts removed)
- 3 Dried Anchery (Bandaengi, head and guts removed)
- 150g Korean Radish (Muu, cut into large pieces)
- 1 handful Dried Shrimp
- 1 stalk Leek (white part)
- 1 sheet Dried Kelp (Dashima, approx. 5x5cm)
- 1 Onion (with skin, washed)
- 1.2L Water
Seasoning- 1.5 Tbsp Gochugaru (Korean chili powder)
- 1/2 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Minced Garlic
- 1 tsp Salted Shrimp (Saeujeot, with liquid)
- A pinch of Black Pepper
Cooking Instructions
Step 1
For a more detailed recipe, please refer to the video! https://youtu.be/r_xrO2FbCRo
Step 2
To remove any fishy smell and enhance the flavor, it’s recommended to lightly toast the dried anchovies, anchery, dried shrimp, and kelp over low heat until fragrant. *Tip: For the anchovies and anchery, remember to remove their heads and guts beforehand to prevent any bitterness and ensure a clean broth.
Step 3
Cut the radish into large pieces for better flavor extraction, and wash the onion (skin on) and leek well. These ingredients will add a natural sweetness and depth to the broth.
Step 4
Place the toasted dried seafood, radish, onion, and leek into a soup bag or cheesecloth. This makes it easy to remove the broth ingredients later.
Step 5
Add the prepared soup bag to a pot with 1.2L of water. Bring to a boil over high heat, then reduce to medium heat, cover, and simmer for about 10 minutes to extract the broth.
Step 6
While the broth is simmering, let’s prepare the cod. Carefully inspect the cod, especially around the head and flesh, for any blood clots or dark membranes. Gently remove these and rinse the fish thoroughly under cold running water. This step is crucial for a clean-tasting stew.
Step 7
Drain the cleaned cod on a colander to remove excess water.
Step 8
Now, let’s prepare the other ingredients. Slice the radish thinly for quicker cooking. Cut the tofu into bite-sized cubes (about 2cm). Slice the green and red chilies diagonally. Trim the base of the enoki mushrooms and rinse them lightly. Cut the minari and ssukgat into manageable lengths (about 5cm).
Step 9
To achieve a smoother and less gritty texture in the stew, soak the gochugaru (Korean chili powder) in 2-3 tablespoons of hot water for a few minutes. This process softens the powder and helps it dissolve better, resulting in a cleaner, more flavorful broth. (Using 1.5 Tbsp Gochugaru as a base)
Step 10
After 10 minutes of simmering the broth, remove the soup bag. Add the thinly sliced radish to the pot. Cover and continue to simmer over medium heat for about 15 minutes, or until the radish is tender and translucent.
Step 11
Once the radish is cooked, remove the soup bag again. Add the prepared cod, bean sprouts, sliced chilies, sea squirt, soaked gochugaru, minced garlic, and salted shrimp. Cover and simmer for another 10 minutes until the cod and other ingredients are cooked through.
Step 12
After 10 more minutes, add any cod roe or innards if you have them, along with the cubed tofu, leek, and fresh clams. Cover and simmer for another 10-15 minutes, or until the clams have opened and all ingredients are fully cooked. *Tip: If the broth seems too concentrated during cooking, feel free to add a little more water or broth.
Step 13
Finally, add the enoki mushrooms, minari, and ssukgat. Simmer briefly until the vegetables are tender-crisp. Season with a pinch of black pepper for extra aroma. *Taste and adjust seasoning with salt if needed.
Step 14
You can simmer for another minute or two to let the flavors meld, or serve it directly from a portable burner for a hot-from-the-pot experience. Enjoy your delicious and invigorating codfish stew!
