Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or halibut), cut into bite-sized pieces
- 1 onion, sliced
- 4 garlic cloves, minced
- 1-inch piece ginger, peeled and minced
- 2 green onions, chopped
- 1 jalapeño pepper, sliced
- 1 tbsp. gochugaru (Korean red pepper flakes)
- 1 tbsp. gochujang (Korean red pepper paste)
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 4 cups water
- 1 cup daikon radish, sliced
- 1 cup napa cabbage, chopped
- 1 cup enoki mushrooms
- Salt and pepper, to taste
- 2 tbsp. vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Serving bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
2. Add onion, garlic, ginger, green onions, and jalapeño pepper. Sauté until fragrant, about 2-3 minutes.
3. Add gochugaru and gochujang. Stir to combine.
4. Add fish fillets and stir to coat with the spice mixture.
5. Add water, soy sauce, and fish sauce. Bring to a boil.
6. Reduce heat to medium-low and simmer for 10 minutes.
7. Add daikon radish, napa cabbage, and enoki mushrooms. Simmer for another 10 minutes or until vegetables are tender.
8. Season with salt and pepper to taste.
9. Ladle into serving bowls and garnish with additional green onions and jalapeño slices, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing and boiling, medium-low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 10g
Protein: 22g
Substitutions for ingredients:
- Any white fish fillets can be used instead of cod or halibut.
- Korean red pepper flakes and paste can be substituted with other types of chili flakes and paste.
- Daikon radish can be substituted with regular radish or turnip.
- Napa cabbage can be substituted with bok choy or regular cabbage.
- Enoki mushrooms can be substituted with shiitake or oyster mushrooms.
Variations:
- Add tofu for extra protein.
- Use chicken or beef instead of fish.
- Add other vegetables such as carrots, zucchini, or spinach.
Tips and tricks:
- Use a fish stock instead of water for a richer flavor.
- Adjust the amount of gochugaru and gochujang according to your spice preference.
- Serve with steamed rice or noodles.
Storage instructions:
Leftovers can be stored 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 garnish of green onions and jalapeño slices.
Garnishes:
Green onions and jalapeño slices.
Pairings:
Steamed rice or noodles.
Suggested side dishes:
Kimchi, pickled vegetables, or a side salad.
Troubleshooting advice:
- If the stew is too spicy, add more water or reduce the amount of gochugaru and gochujang.
- If the vegetables are not tender enough, simmer for a few more minutes.
Food safety advice:
- Make sure to cook the fish and vegetables thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Maeuntang is a spicy Korean fish stew that originated in the southern coastal region of Korea. It is typically made with a variety of seafood such as fish, shrimp, and squid.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice or noodles.
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Region: Korean