Spicy Fish Stew (Maeuntang) Using Ancestral Offering Fish
A Recipe for Delicious Maeuntang Made with Fish from Ancestral Rites
I developed this recipe out of a desire to find a delicious way to enjoy the fish offered during ancestral rites. This ancestral fish recipe is perfect as a late-night snack with drinks or as a hearty meal. Let’s get started!
Main Ingredients- 2-3 fish (fish used for ancestral rites)
- 1 zucchini
- 1 onion
Cooking Instructions
Step 1
Prepare the vegetables for your spicy and refreshing fish stew. Wash them thoroughly. Slice the zucchini into half-moon shapes and the onion into thick strips. If you enjoy a spicy kick, thinly slice the Korean chili peppers diagonally.
Step 2
Cut the fish, which was used for ancestral rites, into bite-sized pieces. If there are any remaining internal organs or scales, remove and rinse them thoroughly for a cleaner taste.
Step 3
Now, let’s prepare to cook. Place the prepared fish pieces evenly on the bottom of a pot. This layering helps to extract a rich and flavorful broth from the fish.
Step 4
Arrange the prepared vegetables over the fish, then pour in enough water to cover all the ingredients. Bring the pot to a boil over high heat.
Step 5
Once the stew starts boiling, reduce the heat to medium and let it simmer to allow the flavors to meld and the broth to develop. Skim off any foam that rises to the surface; this will result in a cleaner, more refreshing soup. Simmer for about 15-20 minutes until the broth is rich.
Step 6
When the broth has developed a rich flavor and a wonderful aroma, add the packet of pre-made maeuntang seasoning paste. Since commercial seasonings can vary in saltiness and flavor, it’s a good idea to add about half the packet first and then adjust to your preference.
Step 7
Stir in 1 tablespoon of red pepper flakes (gochugaru) to add a spicy depth. This also gives the stew its characteristic appetizing reddish hue.
Step 8
Add 1 tablespoon of minced garlic, a key ingredient for a refreshing broth. The garlic adds a deeper, cleaner flavor to the stew.
Step 9
Add the sliced Korean chili peppers. If you prefer it spicier, feel free to add more. You can also remove the seeds before slicing if you want a milder heat.
Step 10
Finally, sprinkle in 2 teaspoons of black pepper for aroma, and let it simmer briefly for all the ingredients to harmonize. Your delicious ancestral fish maeuntang is now ready to be enjoyed! It’s best served piping hot.
