One of the classic Korean stew dishes is this spicy fish stew, called maeuntang (매운탕). In Korea, maeuntang is made with all sorts of fish, including freshwater ones. For this recipe, I made it with a red snapper (domi, 도미), which has a firm, white flesh with a mildly sweet and nutty flavor.
Maeuntang is a general term for spicy stews, but it’s commonly used to refer to spicy fish stews. “Maeun” means spicy. “Tang” is a term used for certain types of soup (guk), such as seolleongtang and galbitang, or sometimes for certain types of stew (jjigae) dishes, such as gamjatang and maeuntang. Traditionally, the term “tang” was used for elaborate soups or stews, but it’s loosely used in modern days.
For this stew, you can use any firm, white flesh fish. Cod fish (daegu, 대구), monkfish (agu, 아구), black rockfish (wooreok, 우럭) and yellow croaker (jogi, 조기) are some of the common ones.
Most Popular Korean Seafood Soups
We normally use a whole fish cut up for this dish, including the head and bones. You can ask the fishmonger to clean and cut it for you. If preferred, use fish fillets, but the head and bones are great for flavoring the stew. Be sure the fish you buy is absolutely fresh!
In Korea, a great number of restaurants specializing in seafood have an aquarium(s) in house, where live fish are kept. This reminds me of maeuntang we had in Tongyeoung last fall, a southern coastal city of Korea. We arrived late and very hungry. After being turned away by several restaurants which were closing, we were invited in by a nice lady at a small restaurant. She made us maeuntang with a couple of fish she caught from her fish tank outside. She also allowed me in her kitchen to watch her making the stew. Her maeuntang was a memorable one!
As with most of Korean stews (jjigae), anchovy broth is used for this dish to add depth to the stew. I like to throw in some clams (or shrimp) to add another layer of flavor to the broth.
Korean Fish Cakes Soup
Finally, adjust the spicy level to your taste by reducing or increasing gochugaru. For a mild tasting fish stew, see my daegu tang recipe.If you think all Korean stews are spicy and pungent, you’re in for a pleasant surprise. Called daegutang (대구탕), this delicate stew made with cod fish, daegu (대구), is highly popular in Korea. This stew is very refreshing and satisfying! I love its subtle yet deep flavor! It’s a healthy, warming stew.
Cod fish is mild-flavored and has white flaky flesh. There are two distinct types of stew made with cod fish – spicy (daegu maeuntang) and mild (daegu tang or jiri). You can probably find both dishes on the menu at most Korean restaurants.
Although it will no longer be called daegutang, you can also make a similar stew with any mild-flavored white fish, such as sea bass, tilapia, halibut, grouper, etc.
Eomukguk (fish Cake Soup) Recipe By Maangchi
The broth should be light to highlight the natural taste of the fresh fish. Of course, the fish must be very fresh! Dasima (kombu) broth orAnchovy broth can be used for this dish to add depth to the stew. In this recipe, I simply boiled a piece of dasima with Korean radish (mu) to make a stew base. I also like to throw in some clams or shrimp to add another layer of flavor to the broth.
The main vegetables used in this dish is Korean mu (white radish) and scallions. The radish is often used in a Korean soup or stew broth because it adds refreshing flavor. You can also use napa cabbage, zucchini, and/or kongnamul (soybean sprouts). It’s also typical to add a fragrant herb type vegetable for this. Ssukgat (crown daisy) and minari are most common types. You can also use watercress, if the others are not available. The chili pepper adds a nicely clean spicy kick, but it can be omitted.
You only need a little bit of each one you decide to use. All these vegetables can be used for other dishes such as baechu guk and mu guk or namul.
.jpg?strip=all)
Home Cooking] Eomuk Guk (fish Cake Soup)
The original daegutang recipe was published in February 2012. I’ve updated it here with new photos, more information and improvements to the recipe.
The broth should be light to highlight the natural taste of the fresh fish. Of course, the fish must be very fresh! Dasima (kombu) broth orAnchovy broth can be used for this dish to add depth to the stew. In this recipe, I simply boiled a piece of dasima with Korean radish (mu) to make a stew base. I also like to throw in some clams or shrimp to add another layer of flavor to the broth.
The main vegetables used in this dish is Korean mu (white radish) and scallions. The radish is often used in a Korean soup or stew broth because it adds refreshing flavor. You can also use napa cabbage, zucchini, and/or kongnamul (soybean sprouts). It’s also typical to add a fragrant herb type vegetable for this. Ssukgat (crown daisy) and minari are most common types. You can also use watercress, if the others are not available. The chili pepper adds a nicely clean spicy kick, but it can be omitted.
You only need a little bit of each one you decide to use. All these vegetables can be used for other dishes such as baechu guk and mu guk or namul.
Home Cooking] Eomuk Guk (fish Cake Soup)
The original daegutang recipe was published in February 2012. I’ve updated it here with new photos, more information and improvements to the recipe.
0 komentar
Posting Komentar