Ingredients with Measurements:
- 1 lb. white fish (cod or pollock), cut into bite-sized pieces
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tbsp. gochugaru (Korean red pepper flakes)
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 1 tbsp. sesame oil
- 1 tbsp. vegetable oil
- 6 cups water
- 1 zucchini, sliced
- 1/2 cup daikon radish, sliced
- 1/2 cup Korean radish, sliced
- 1/2 cup enoki mushrooms
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup tofu, cut into bite-sized pieces
- 2 green onions, sliced
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Ladle
- Serving bowls
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
3. Add the gochugaru, soy sauce, fish sauce, and sesame oil and stir to combine.
4. Add the water and bring to a boil.
5. Add the white fish, zucchini, daikon radish, Korean radish, enoki mushrooms, shiitake mushrooms, and tofu to the pot.
6. Reduce the heat to medium-low and simmer for 20-25 minutes until the vegetables are tender and the fish is cooked through.
7. Add salt and pepper to taste.
8. Garnish with sliced green onions.
9. Serve hot in individual bowls.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 185
Fat per serving: 7g
Carbohydrates per serving: 11g
Protein per serving: 20g
Substitutions for ingredients:
- Any white fish can be used instead of cod or pollock.
- Any type of mushrooms can be used instead of enoki and shiitake mushrooms.
- Any type of tofu can be used instead of firm tofu.
Variations:
- Add other vegetables such as carrots, potatoes, or spinach.
- Use chicken or beef instead of fish.
- Make it spicier by adding more gochugaru or adding sliced jalapeños.
Tips and Tricks:
- Use a ladle to gently stir the soup to avoid breaking up the fish.
- Adjust the amount of gochugaru to your desired level of spiciness.
- If the soup is too thick, add more water.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the soup in individual bowls with a garnish of sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Serve with steamed rice and banchan (Korean side dishes).
Suggested Side Dishes:
- Kimchi
- Pickled vegetables
- Steamed vegetables
Troubleshooting Advice:
- If the soup is too spicy, add more water or reduce the amount of gochugaru.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
- Maeuntang is a Korean spicy fish stew that originated from the southern coastal regions of Korea.
Flavor Profiles:
- Spicy, savory, umami
Serving Suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Korean