Spicy and Refreshing Rockfish Bone Stew (Maeuntang)
Simmering a Flavorful Maeuntang with Leftover Rockfish Bones from a Weekend Fishing Trip
After a fantastic weekend fishing trip, I filleted two plump rockfish. The leftover bones and head were perfect for making a delicious Maeuntang, a spicy Korean fish stew. This recipe yields a wonderfully bold and refreshing broth, highlighting the natural flavors of fresh fish. It’s a perfect way to utilize every part of your catch!
Main Ingredients- 2 Rockfish (head and bones, after filleting for sashimi)
- 1 handful Radish (about 1/4 of a medium radish)
- 1 handful Green Onions
- 1 handful Korean Parsley (Minari)
- 1 Korean Chili Pepper (Cheongyang chili, for extra spice)
Seasoning Ingredients- 1.5 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Doenjang (Korean soybean paste)
- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Soy Sauce (Gukganjang – soup soy sauce preferred)
- 3 Tbsp Mirin (Rice wine for cooking)
- Ginger (a small piece, minced or thinly sliced)
- Black Pepper (a pinch)
- 1/3 Tbsp Salt (adjust to taste)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Doenjang (Korean soybean paste)
- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Soy Sauce (Gukganjang – soup soy sauce preferred)
- 3 Tbsp Mirin (Rice wine for cooking)
- Ginger (a small piece, minced or thinly sliced)
- Black Pepper (a pinch)
- 1/3 Tbsp Salt (adjust to taste)
Cooking Instructions
Step 1
Begin by thoroughly rinsing the rockfish head and bones under cold running water to remove any residual blood and impurities. Place the cleaned fish parts into a pot. Add just enough water to lightly cover the ingredients. Bring to a boil over high heat.
Step 2
While the fish broth is simmering, prepare the vegetables for the stew. Slice the radish into bite-sized, half-moon shapes. Cut the green onions into diagonal pieces. Trim and chop the Korean parsley into manageable lengths. Thinly slice the Korean chili pepper for a touch of heat.
Step 3
Once the broth starts to boil, add the prepared radish slices. As it simmers, carefully skim off any foam or scum that rises to the surface using a spoon. This step is crucial for achieving a clean and clear broth.
Step 4
Now, let’s prepare the flavor base for our Maeuntang. In a separate bowl, combine 1.5 Tbsp of gochujang, 1/3 Tbsp of doenjang, 2.5 Tbsp of gochugaru, 1 Tbsp of minced garlic, and 1.5 Tbsp of soy sauce. Add 3 Tbsp of mirin, and a pinch of minced ginger and black pepper. Stir everything together until well combined and smooth.
Step 5
When the radish is about halfway cooked (approximately 10 minutes of simmering), gently stir the prepared seasoning mixture into the pot. Make sure to dissolve any clumps and distribute the seasoning evenly throughout the broth.
Step 6
After the seasoning is well incorporated, add all the prepared green onions, Korean parsley, and Korean chili pepper to the stew. Once the broth returns to a boil, add about half a cup (approx. 100ml) of water to adjust the broth quantity. This helps ensure everything cooks thoroughly and the broth remains flavorful.
Step 7
Finally, taste the broth and season with salt as needed. Start with about 1/3 Tbsp, but feel free to adjust according to your preference. Once seasoned, cover the pot with a lid and let it simmer gently over low heat until the radish is completely tender (about 5-7 minutes). This allows the flavors to meld beautifully.
Step 8
Your delicious Rockfish Bone Maeuntang is ready! Following this recipe will result in a stew with a richer, deeper flavor profile, combining the umami of the fish bones with the refreshing taste of the vegetables. Enjoy this hearty and flavorful dish with a bowl of steamed rice!
