Spicy and Refreshing Rockfish Stew (Ureok Maeuntang)
An Artfully Spicy and Refreshing Broth: Rockfish Stew Masterpiece
I bought a rockfish from the supermarket with the intention of grilling it, but my husband craved a hearty stew. So, I decided to make this Ureok Maeuntang, featuring a wonderfully refreshing and spicy broth that’s truly a culinary art. The balance of flavors is simply divine!
Main Ingredients- 1 Rockfish (cleaned and prepared)
- 1/3 Korean radish (about 200g)
- 1/2 stalk of green onion
- 1 handful of crown daisy (ssukgat)
- 1 Korean chili pepper (cheongyang)
- 1/2 block of firm tofu (approx. 400g)
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2 Tbsp Mirin (rice wine)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 tsp Doenjang (Korean soybean paste)
- 1 tsp Salt (or to taste)
- 1.5 Tbsp Minced garlic
- 3-4 cups Anchovy-Kelp Broth (about 600-800ml)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2 Tbsp Mirin (rice wine)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 tsp Doenjang (Korean soybean paste)
- 1 tsp Salt (or to taste)
- 1.5 Tbsp Minced garlic
- 3-4 cups Anchovy-Kelp Broth (about 600-800ml)
Cooking Instructions
Step 1
First, let’s prepare the essential anchovy-kelp broth that forms the base of our delicious stew. In a pot, add 4 cups (about 800ml) of water, a handful of dried anchovies for broth, and 1-2 pieces of dried kelp. Bring to a boil, then simmer for about 5-10 minutes. Strain to get a clear broth. (Tip: If you don’t have anchovies or kelp, rice water can also create a rich and savory broth.)
Step 2
To enhance the flavor of the stew, mix all the seasoning ingredients together in a small bowl and let them meld. Combine 2 Tbsp Gochugaru, 1 Tbsp Guk-ganjang, 2 Tbsp Mirin, 1/2 Tbsp Gochujang, 1 tsp Doenjang, and 1.5 Tbsp minced garlic. Mix well. Pre-mixing the seasonings allows them to better penetrate the ingredients and create a more delicious stew.
Step 3
Prepare the vegetables for the stew. Slice 1/3 Korean radish into half-moon shapes about 0.5cm thick. The thinly sliced radish adds a refreshing sweetness to the broth and becomes tender as it cooks, making it pleasant to eat.
Step 4
Slice 1/2 stalk of green onion diagonally into large pieces. Also, slice 1 Korean chili pepper diagonally to add a pleasant spiciness. (Tip: If you enjoy more heat, feel free to add an extra chili pepper.)
Step 5
Pour the anchovy-kelp broth into a pot and add the sliced Korean radish first. Bring the broth to a rolling boil, then let the radish simmer for about 5-7 minutes, or until it becomes slightly tender and translucent. The radish will release its natural sweetness into the broth as it cooks.
Step 6
Once the radish is somewhat cooked, add the cleaned rockfish (whole or cut into pieces) to the boiling broth. **Crucially, always add the fish to vigorously boiling broth.** This cooking method ensures the fish meat stays firm and doesn’t fall apart, maintaining a delightful texture.
Step 7
As the broth returns to a boil after adding the fish, stir in about half of the pre-mixed seasoning paste. It’s better to add the seasoning in two stages rather than all at once. This allows the flavors to infuse into the fish more effectively and makes it easier to adjust the seasoning to your liking.
Step 8
Once the stew has simmered a bit, taste the broth and adjust the seasoning with salt if needed. If you prefer a stronger flavor, add the remaining seasoning paste. This is the point to finalize the taste.
Step 9
Finally, add the diagonally sliced green onions, Korean chili peppers, and cubed firm tofu. Stir gently to avoid breaking the tofu. After everything simmers briefly, turn off the heat and immediately top with a handful of crown daisy. The residual heat will gently wilt the greens, infusing the stew with their fragrant aroma. Your delicious and invigorating Rockfish Stew is now ready! Enjoy it with a bowl of rice.
