Spicy and Refreshing Ureok Maeuntang (Spicy Rockfish Stew)
A refreshing Ureok maeuntang (spicy rockfish stew) made by simmering the rockfish head for a deep broth, then cooking it with vegetables and spicy seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This spicy stew for 2 simmers the rockfish head and radish first to draw out a rich broth, then finishes with fish meat and vegetables. Skimming the foam carefully ensures a clean flavor with no fishiness, making it great for a meal, a drink accompaniment, or serving guests.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Korean rockfish1 whole (small)
- Korean radish (mu)100 g
- Squash1/4
- Ssukgat (crown daisy)1 handful
- Large green onion (daepa)1/4 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Anchovy broth or water3 cups
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tbsp
- Ginger juice1 tsp
- Ground black peppera little
- Rinse the gutted rockfish under running water, washing away any blood clots along the spine thoroughly.
- You can prepare vegetables according to what you have in the fridge. Adding soybean sprouts, perilla leaves, or water dropwort (minari) to your liking is also great.
Steps
1. Rinse the gutted rockfish under running water, washing away any blood clots along the spine thoroughly.
Cut it into bite-sized pieces into 3 to 4 sections.
2. You can prepare vegetables according to what you have in the fridge.
Cut the radish into thin squares and slice the squash into half-moons. Slice the chili peppers and large green onion diagonally.
Adding soybean sprouts, perilla leaves, or water dropwort (minari) to your liking is also great.
3. Add all seasoning ingredients in the listed amounts and mix them together.
It is good to make it ahead of time and let it mature for about 1 hour.
4. Pour in the anchovy broth or water, and add the square-cut radish and rockfish head.
Boil vigorously so that a rich broth brews from the rockfish head.
5. Remove the fully cooked rockfish head.
6. Add all the rockfish meat pieces and bring to a boil.
7. Skim off all the foam that forms while boiling.
If you leave the foam, the broth will taste murky and fishy.
8. Once the fish is fully cooked, add the squash and seasoning, simmer briefly, and if it tastes bland, season with salt...
Finally, add all the ssukgat (crown daisy), large green onion, and chili peppers, bring to a brief boil, and it is done.
Ppunwife's tips
- It is good to make the seasoning ahead of time and let it mature for about 1 hour.
- Skim off all the foam that forms while boiling. If you leave the foam, the broth will taste murky and fishy.
FAQ
What should I keep in mind when prepping the rockfish?
After removing the innards, thoroughly wash away any remaining blood clots along the spine under running water to reduce unwanted odor.
Why should I skim off the foam while boiling the soup?
If you do not skim the foam and leave it in, the broth will taste murky and develop a fishy smell.
Are there other ingredients that go well besides the basic vegetables?
Depending on your preference, adding soybean sprouts, water dropwort (minari), or perilla leaves is wonderful, and enjoying it with sujebi (hand-pulled dough) or noodle additions instead of rice also pairs nicely.
Can I use minced ginger or ginger powder instead of ginger juice? AI-generated
Since it is generally used to eliminate fishiness, substituting a small amount of ginger powder or minced ginger is perfectly fine.
