Ingredients with Measurements:
- 1 pound of fresh anchovies, cleaned and gutted
- 1 onion, sliced
- 1 jalapeño pepper, sliced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 4 cups of water
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or dutch oven
Step-by-step instructions:
1. In a large pot or dutch oven, add the anchovies, onion, jalapeño pepper, gochugaru, gochujang, soy sauce, fish sauce, and water.
2. Bring the mixture to a boil over high heat.
3. Reduce the heat to medium-low and let the stew simmer for 20 minutes.
4. Add the green onions and season with salt and pepper to taste.
5. Simmer for an additional 5 minutes.
6. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 170
Fat: 6g
Carbohydrates: 7g
Protein: 22g
Substitutions for ingredients:
- If fresh anchovies are not available, you can use canned anchovies instead.
- If jalapeño pepper is too spicy, you can substitute with a milder pepper like bell pepper.
Variations:
- You can add other seafood like shrimp or clams to the stew.
- You can add vegetables like zucchini or mushrooms to the stew.
Tips and tricks:
- Be sure to clean and gut the anchovies thoroughly before adding them to the stew.
- Adjust the spiciness level to your liking by adding more or less gochugaru and gochujang.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a side of rice.
Garnishes:
Garnish with additional sliced green onions and chopped cilantro.
Pairings:
Serve with a side of kimchi and pickled vegetables.
Suggested side dishes:
Serve with a side of steamed rice and banchan (Korean side dishes).
Troubleshooting advice:
- If the stew is too spicy, add more water to dilute the spiciness.
- If the stew is too salty, add more water and adjust the seasoning.
Food safety advice:
Be sure to clean and gut the anchovies thoroughly before cooking to avoid any foodborne illnesses.
Food history:
Myeolchi Maeuntang is a popular Korean spicy fish stew that originated from the southern coastal regions of Korea.
Flavor profiles:
This stew is spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with a side of rice and banchan.
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Region: Korean