Ingredients with Measurements:
- 2 medium-sized mackerel, cleaned and cut into pieces
- 1 onion, sliced
- 4 cloves garlic, minced
- 1-inch ginger, sliced
- 1 green chili pepper, sliced
- 1 red chili pepper, sliced
- 1/2 cup Korean radish, sliced
- 1/2 cup Korean zucchini, sliced
- 2 tbsp Korean chili flakes
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 6 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot or dutch oven
- Ladle
Step-by-step instructions:
1. In a large pot or dutch oven, add the sliced onion, minced garlic, sliced ginger, and chili peppers. Saute for 2-3 minutes until fragrant.
2. Add the sliced Korean radish and zucchini to the pot and saute for another 2-3 minutes.
3. Add the Korean chili flakes, soy sauce, and fish sauce to the pot and stir well.
4. Pour in 6 cups of water and bring to a boil.
5. Once the broth is boiling, add the mackerel pieces to the pot.
6. Reduce the heat to medium-low and let the mackerel simmer in the broth for 15-20 minutes until cooked through.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 200
- Fat: 10g
- Protein: 20g
- Carbohydrates: 10g
- Fiber: 2g
Substitutions for ingredients:
- Mackerel can be substituted with any white fish such as cod or halibut.
- Korean radish and zucchini can be substituted with regular radish and zucchini.
- Korean chili flakes can be substituted with regular chili flakes.
Variations:
- Add other seafood such as shrimp or clams to the broth.
- Add vegetables such as mushrooms or spinach to the broth.
- Use chicken or beef broth instead of water for a richer flavor.
Tips and tricks:
- Make sure to clean the mackerel thoroughly before cooking.
- Adjust the amount of chili flakes according to your spice preference.
- Serve with a side of kimchi for added flavor.
Storage instructions:
- Store leftover mackerel maeuntang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the mackerel maeuntang in a pot over medium heat until heated through.
Presentation ideas:
- Serve the mackerel maeuntang in individual bowls with a side of steamed rice.
Garnishes:
- Garnish with sliced green onions and cilantro.
Pairings:
- Serve with a side of kimchi and pickled vegetables.
Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
Troubleshooting advice:
- If the broth is too spicy, add more water to dilute the spice level.
- If the broth is too bland, add more soy sauce or fish sauce to taste.
Food safety advice:
- Make sure to clean the mackerel thoroughly before cooking to avoid any foodborne illnesses.
Food history:
- Maeuntang is a Korean spicy fish stew that originated in the southern coastal regions of Korea.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with a side of steamed rice and pickled vegetables.
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Region: Korean