Spicy Fish Stew Made with Leftover Raw Fish (Maeuntang)
Transform Leftover Sashimi into a Delicious Spicy Stew!
Do you love enjoying sashimi as a snack with drinks? But sometimes, you end up with a few pieces left over. If you’ve been wondering how to use up that leftover raw fish and haven’t found the perfect recipe, pay attention! Unlike traditional maeuntang made with fish heads and bones, this recipe uses your leftover sashimi as the star ingredient, creating a uniquely rich and flavorful stew. It’s the perfect simple yet satisfying snack for a night in!
Main Ingredients
- Leftover sashimi 300g-500g (any type like flounder, rockfish, etc.)
- 1 Onion (thinly sliced)
- 1 stalk Green Onion (chopped)
- 1/3 Radish (sliced thinly)
- 4 Cheongyang peppers (Korean chili peppers, sliced diagonally)
- 1 handful Perilla leaves (cut into strips or torn)
- 1 handful Crown daisy (prepared for eating)
- 1 handful Water parsley (prepared for eating)
- 1 Tbsp Minced garlic
- A pinch of Black pepper
Spicy Seasoning
- 3 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Sugar
- 2 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Fish sauce (anchovy or pollack roe extract type)
- 3 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Sugar
- 2 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Fish sauce (anchovy or pollack roe extract type)
Cooking Instructions
Step 1
First, prepare the radish, green onion, and minced garlic, which will add depth of flavor to the stew. Slice the radish thinly and chop the green onion. You can adjust the amount of garlic according to your preference.
Step 2
To create a spicy and refreshing broth, prepare the seasoning paste. Mix gochugaru, gochujang, doenjang, sugar, mirin, and fish sauce together. You can also use store-bought maeuntang seasoning, and adding 4 diagonally sliced Cheongyang peppers will make it even more delicious.
Step 3
Pour 1 liter of water into a pot. Add the prepared radish, green onion, and seasoning paste, and bring to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the radish becomes transparent.
Step 4
While the broth is simmering, prepare your leftover sashimi. Using fresh sashimi will result in a more delicious stew. I personally used flounder sashimi. Cut the sashimi into bite-sized pieces.
Step 5
Prepare the perilla leaves, crown daisy, and water parsley for added fragrance. Cut the perilla leaves into strips or tear them roughly with your hands. Wash the crown daisy and water parsley thoroughly. You can substitute these with other aromatic herbs if you like.
Step 6
Once the broth is boiling vigorously and the radish is cooked, carefully add the prepared sashimi and perilla leaves. Be careful not to overcook the sashimi after adding it – a short cooking time will keep it tender and prevent it from falling apart.
Step 7
Finally, sprinkle a bit of black pepper to complete your spicy and refreshing leftover sashimi maeuntang! If you like, you can also add thinly sliced sujebi (Korean hand-pulled dough) to the stew for an even heartier meal. This recipe is easy enough for beginners, so definitely give it a try!
