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From @Maangchi

Maeuntang (Spicy Korean Whiting Fish Stew)

50 min · Serves 2

50 mintotal
20 minhands on
7steps
2servings

Watch it

Ingredients

For the broth

  • 170 g Korean radish (or daikon), sliced into thin pieces
  • 4 cups water

For the seasoning paste

  • 3 tbsp Korean hot pepper flakes (gochugaru)
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp soybean paste (doenjang)
  • 4 garlic cloves, minced

For the vegetables & fish

  • 1 lb (450 g) whole whiting fish, cleaned, scaled, guts removed, cut into pieces (heads included)
  • 1/2 medium onion, sliced
  • 1/2 large green onion (or 2-3 regular green onions), sliced diagonally
  • 1-2 green chili peppers, sliced
  • 1 small bunch garland chrysanthemum greens (ssukgat) (optional)

Method

For the broth

  1. Put the sliced radish and 4 cups of water in a pot over medium-high heat, cover with a lid, and boil for 15 minutes.

    Then 15 min of waiting

For the seasoning paste

  1. In a small bowl, combine the hot pepper flakes, fish sauce, soy sauce, soybean paste, and minced garlic to form a thick paste.

For the vegetables & fish

  1. Add the fish pieces and the seasoning paste to the pot with the boiling radish broth, stirring gently to disperse the paste.

  2. Cover the pot with the lid slightly ajar to prevent boiling over, and boil over medium-high heat for 15 minutes.

    Then 15 min of waiting

  3. Add the sliced onion, green onion, and green chili pepper to the pot.

  4. Cover with the lid ajar and boil for another 5 minutes.

    Then 5 min of waiting

  5. Add the chrysanthemum greens on top, turn off the heat, and cover with the lid for a few moments to blanch the greens in the residual heat before serving.

  6. Do not discard the fish head; it adds essential richness, depth, and flavor to the broth.

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