Maeuntang

Ingredients

• 1 pound Whiting Fish (Whole, cleaned, head and bones left in for flavor)
• 5 ounces Korean Radish (peeled and cut into bite‑size pieces)
• 4 cups Water (for the broth)
• 3 tablespoons Gochu‑garu (Korean Red Pepper Flakes) (adjust to desired heat level)
• 1 tablespoon Fish Sauce (adds umami depth)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 1 tablespoon Doenjang (Korean Fermented Soybean Paste) (adds richness)
• 4 cloves Garlic (minced)
• 0.5 medium Onion (sliced thin)
• 0.5 stalk Daepa (Large Green Onion) (cut into 2‑inch pieces)
• 2 Green Chili Pepper (sliced; adjust for heat)
• 0.25 cup Chrysanthemum Greens (Ssukgat) (optional, for garnish and color)
• to taste Salt (for cleaning fish only)

Instructions

1. Clean the Whiting

   Using kitchen scissors, cut off the fins, then remove the scales with the back of a knife. Pull out the intestines, rinse the cavity, rub a pinch of salt inside to eliminate any fishy film, and rinse again. Pat dry with paper towels.

   Time: PT10M

2. Prep the Radish

   Peel the Korean radish and cut into bite‑size chunks (about 1‑inch). Measure roughly 5‑6 oz for two servings.

   Time: PT5M

3. Make the Maeuntang Paste

   In a small bowl combine 3 Tbsp gochugaru, 1 Tbsp fish sauce, 1 Tbsp soy sauce, 1 Tbsp doenjang, and the minced 4 cloves of garlic. Mix until a sticky paste forms.

   Time: PT5M

4. Simmer the Radish

   Add 4 cups water to the large pot, bring to a boil over medium‑high heat, then add the radish pieces. Cover partially to prevent boil‑over and simmer for 15 minutes until the radish is half‑translucent.

   Time: PT15M

   Temperature: medium-high

5. Add Fish and Paste

   Gently place the whole cleaned whiting into the pot, then spoon the maeuntang paste over the fish. Stir lightly to distribute the seasoning and continue simmering for another 15 minutes.

   Time: PT15M

   Temperature: medium

6. Add Remaining Vegetables

   Slice half a medium onion, cut the daepa into 2‑inch pieces, and slice the green chilies. Add them to the pot along with the optional chrysanthemum greens. Cook for 5 minutes until the onions soften and the greens wilt.

   Time: PT5M

   Temperature: medium

7. Finish and Serve

   Turn off the heat. Let the stew sit for 2 minutes so the greens finish blanching. Ladle into bowls and enjoy hot.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

10 g

Fat

10 g

Fiber

2 g