Anzeige
Maeuntang (매운탕) – Spicy Fish Stew
More recipes: Korean Recipes · Asian Soups · All Asian Recipes
Maeuntang (매운탕) – Spicy Fish Stew
Laura Chen
4
20 Minuten
40 Minuten
370
Korean
Main course
Maeuntang is a spicy Korean fish stew with gochujang and gochugaru. You cook cod or redfish with potatoes, shiitake, tofu and napa cabbage in a red broth. The stew tastes hot and salty like the sea, and it warms you up on cold days.
Ingredients
- 800 g fresh fish (e.g. cod, redfish)
- 2 tbsp soybean oil
- 1 onion, cut into strips
- 2 garlic cloves, finely chopped
- 1 piece of ginger (about 2 cm), finely chopped
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili powder)
- 1 tbsp soy sauce
- 1 L fish broth
- 2 large potatoes, diced
- 1 carrot, sliced
- 100 g shiitake mushrooms, sliced
- 1 block tofu, cubed
- 200 g napa cabbage, roughly cut
- 2 scallions, cut into rings
- Fresh cilantro, chopped (for garnish)
- Salt to taste
Instructions
- Clean the fish, cut it into portions and set aside.
- Heat the oil in a large pot and fry the onion, garlic and ginger until soft.
- Add the gochujang, gochugaru and soy sauce, stir well and fry briefly.
- Add the fish broth and bring to a boil.
- Add the potatoes, carrots and mushrooms and cook over medium heat for 15 minutes.
- Add the fish, tofu and napa cabbage and cook for another 10 minutes, until the fish is done.
- Season with salt and garnish with scallions and fresh cilantro.
- Serve hot.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Korean Recipes · Asian Soups · All Asian Recipes