Rockfish Maeuntang (spicy fish stew) recipe - ingredients, nutrition and when to eat it
This spicy, warming stew is made with rockfish, Korean radish, and vegetables. Its bold heat and clean, refreshing flavor from the fish make it perfect for a…
This spicy, warming stew is made with rockfish, Korean radish, and vegetables. Its bold heat and clean, refreshing flavor from the fish make it perfect for a cold evening or a hearty lunch.
Seafood · 35 minutes to cook
Nutrition (per 978.5g serving): 285.5 kcal · protein 39.3g · carbohydrate 19g · fat 5.9g · sodium 1275.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rockfish can easily fall apart if cooked too long, so it’s best to add it once the broth is boiling.
Tips: Cook the Korean radish thoroughly first to infuse the broth with a subtle sweetness and a clean, refreshing flavor.
Tips: Add the crown daisy at the end so it keeps its distinct aroma and texture.
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Ingredients (1 serving)
- Rockfish — 180 g
- Korean radish — 100 g
- Onion — 0.3 pc
- Napa cabbage — 50 g
- Crown daisy — 30 g
- Green onion — 0.5 pc
- Cheongyang chili pepper — 1 pc
- Garlic — 2 pc
- Korean red pepper flakes — 1 Tbsp
- Doenjang (Korean fermented soybean paste) — 0.5 Tbsp
- Fish sauce — 1 tsp
- Salt — 0.3 tsp
- Water — 500 ml