Ingredients with Measurements:
- 1 lb. firm white fish fillets, cut into bite-sized pieces
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 green onions, sliced
- 1/2 cup Korean chili flakes (gochugaru)
- 1/4 cup soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. sugar
- 6 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot or dutch oven
- Wooden spoon or ladle
Step-by-step instructions:
1. In a large pot or dutch oven, sauté the sliced onion and minced garlic until fragrant.
2. Add the Korean chili flakes and stir until the onion and garlic are coated.
3. Add the fish pieces, soy sauce, sesame oil, sugar, and water. Bring to a boil.
4. Reduce the heat to medium-low and let it simmer for 20-25 minutes or until the fish is cooked through.
5. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 200
- Fat: 6g
- Carbohydrates: 11g
- Protein: 25g
Substitutions for ingredients:
- If Korean chili flakes are not available, you can use red pepper flakes instead.
- Any firm white fish can be used in this recipe.
Variations:
- Add vegetables such as zucchini, mushrooms, or carrots.
- Use seafood such as shrimp or clams instead of fish.
Tips and tricks:
- Use a wooden spoon or ladle to gently stir the stew to avoid breaking the fish pieces.
- Adjust the spiciness level by adding more or less Korean chili flakes.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of sliced green onions on top.
Garnishes:
- Sliced green onions
Pairings:
- Steamed rice
Suggested side dishes:
- Kimchi
- Pickled vegetables
Troubleshooting advice:
- If the stew is too spicy, add more water or broth to dilute the spiciness.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Maeutang-Jjigae is a traditional Korean fish stew that originated from the southern coastal regions of Korea.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve hot with steamed rice and side dishes.
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Region: Korean