Maeun-tang (Spicy Fish Stew)

🛒 Ingredients

• Cod fillet 150 g · 123 kcal
• Dried kelp (dashima) 3 g · 1 kcal
• Dried anchovies 5 g · 11 kcal
• Korean radish (mu) 75 g · 14 kcal
• Firm tofu 50 g · 38 kcal
• Green onion 15 g · 5 kcal
• Onion 25 g · 10 kcal
• Crown daisy (ssukgat) 15 g · 3 kcal
• Enoki mushrooms 25 g · 10 kcal
• Green chili 10 g · 3 kcal
• Red chili 5 g · 2 kcal
• Gochujang (Korean chili paste) 15 g · 30 kcal
• Gochugaru (Korean chili powder) 8 g · 24 kcal
• Soy sauce 12 g · 6 kcal
• Minced garlic 8 g · 11 kcal
• Minced ginger 2 g · 1 kcal
• Mirin (rice wine) 5 g · 14 kcal
• Doenjang (Korean soybean paste) 3 g · 4 kcal

👨‍🍳 Instructions

1. To prepare the broth, combine 350ml of water, dried kelp, and dried anchovies in a pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes; remove kelp and anchovies after simmering.
2. In a bowl, mix gochujang, gochugaru, soy sauce, minced garlic, minced ginger, mirin, and doenjang until well combined to create the seasoning paste.
3. Clean and cut the cod fillet into large pieces. Slice the Korean radish, onion, tofu, green chili, and red chili; roughly chop the green onions and crown daisy.
4. Add the sliced Korean radish and onion to the reserved broth and bring to a boil. Stir in half of the prepared seasoning paste.
5. Once the radish is slightly tender, add the fish pieces and tofu to the pot. Cook for 5-7 minutes until the fish is almost cooked through.
6. Add the remaining seasoning paste, green onions, green chili, and red chili. Simmer for another 5 minutes, then add crown daisy and enoki mushrooms, cooking briefly until just wilted.
7. Ladle the hot Maeun-tang into individual bowls and serve immediately, optionally with rice.