Spicy Korean Fish Stew (Maeuntang : 매운탕)

Spicy Korean Fish Stew (Maeuntang : 매운탕)


– Hi everybody. I’m in Montauk, eastern
tip of Long Island. In my background there’s the ocean. I love this spot. Every year I come here and then I’m always excited. Let’s make delicious fish stew. Fish stew in Korean is Maeuntang. Maeuntang goes well with this. So, today we are going to make Maeuntang, Korean spicy fish stew. With this fish. What kind of a fish? This is black sea bass. This fish got caught early this morning. So, this is a big size. Around a little more than three pounds. Usually when I make fish stew I’m doing all kind of dirty jobs, dirty job is just washing and scaling. I wanted to make my life easier so I asked my fishmonger,
can you do that for me, and he did it in a few minutes. Amazing job. You need a lot of practice. He said he has bene doing it for long time. First he removed all the scales, at home, if I do this
with my kitchen knife, it really, really takes a long time and I have to be very strong. Even before making fish stew I’m exhausted but he did a really great job and then after that take out all the guts. And then wash. Then I asked him to cut
it into a few pieces. When you make Maeuntang
without the fish head, that’s not Maeuntang. The head has a lot of
delicious stuff inside it, even some meat between all the bones. He asked me: “Oh, do you want me to cut off and throw away the head?” “Oh, no, no, no!” I said. I asked him, can you cut it in half? And then he did it. I was so happy because I
could use all this fish, the whole fish, but after removing and
cutting and removing the fins, after that it weighed two and a half pounds. It used to be more than three pounds, so today’s recipe is
whatever fish you choose, it should be two and a half pounds after cleaning. I use a black sea bass, but of course you can use other types of fish. What else? Cod, snapper, and flounder, fluke, white flesh fish is better. Better taste and the taste is very simple and more delicious. And also not greasy. I just brought this and
I didn’t open it or anything so I need to quickly wash it before making this stew. And then first, I like to make a
delicious stock with radish. This is a Korean radish. Right here at the beach
I was going to make this really delicious Maeuntang, so I brought this radish and
the original size was like this and then in this house where I’m staying, they have a refrigerator. The fridge is set really cold, so almost one third of the radish was frozen, but thank God for this one pound. I saved this. So use this one pound. Just cut into really thin strips. Sometimes I also use zucchini but radish is most important. It’s not skippable. These guys, I brought this,
large dried anchovies. These guys also make it tasty. When the
anchovies meet radish, oh my! delicious stock! So, I always use this
and whenever I travel, these dried anchovies are always
in the corner of my bag I keep them. I have more dried
anchovies because tonight maybe I’m going to make doenjang-jjigae Even when I make doenjang-jjigae I need those dried anchovies. So, this is a pouch, I like to remove all the guts and heads. And I put them into this pouch. You can use a cheese cloth
if you don’t have this. I’ll add this, and this
is eight cups of water, I premeasured. Close the lid and then let’s boil. And medium high heat… Lets wash this fish while this is boiling. Refrigerate. (waves crashing) Meanwhile let’s make seasoning paste. So, this is hot pepper flakes, gochugaru, I’m going to use a half cup. A lot, eh? Looks like a lot, but
depending on your taste, you can add more or less. So, now gochugaru and then garlic. I use a lot of garlic. Ten garlic cloves. This fresh garlic smell, already I can get some hint about my Maeuntang. It has to be garlicky. This is Doenjang, Korean
fermented bean paste, about two tablespoons. Two tablespoons. And this is gochujang hot pepper paste. One tablespoon amount. Look at this. My kind of stuff. Soy sauce, fish sauce I always bring whenever I travel. Soy sauce, one tablespoon soy sauce. Instead of using salt I
will use the fish sauce to give it more deep flavor. Two tablespoons fish sauce. And this is ground black pepper, about half a teaspoon. I just brought this, my mirim, it’s a cooking wine. Cooking wine it has a little bit alcohol but when you cook all the
alcohol is evaporated, so don’t worry about the alcohol content. I’ll just add this because whenever I make Maeuntang it helps to remove any fishy smell and plus also gives a little sweetness. So, this is a little sweet tasting. And then I’m going to
add three tablespoons. And then mix. We are making really yummy paste. This is seasoning paste for Maeuntang. So, even though you don’t
make Maeuntang right now, make this paste and keep
it in the refrigerator. How long? Up to one month. (light music) I boiled it 20 minutes
over medium high heat and this radish, it’s
a little translucent. Kind of softer than before. And let’s add fish. My pot is too small, I’m going to change it to a bigger pot. It smells good. Wow. Wow, nice. Can you see? Come here, I wanna show you. The fish is here and this is a Maeuntang paste. Just a half amount. Cover and let’s keep boiling
over medium high heat. (waves crashing) A lot of people have their own recipe for Maeuntang, but my version is just simplified so all ingredients, just the fish and I love the soup. It goes well with just
rice and other side dishes. If you want you can add mushrooms, you can add zucchini and onion. This is a simple way. But this, guys, are unskippable when you make the Maeuntang. This is my large green onion, it called Dae-pa. If you can’t find Dae-pa, just use usual green onion. Green onions around four
or five green onions. Green chili pepper, red chili pepper. This guy is optional but for color later it’ll really make it really stand out so I use it. But green chili peppers we
need this kind of flavor. And this is interesting: Chrysanthemum greens. It’s called in Korean Ssukgat, Ssukgat. It smells like a little
like a chrysanthemum smell, edible chrysanthemum. You can find it at an Asian grocery store or a Korean grocery store. After it’s all done, on top I’m
going to add these two guys. Isn’t it pretty beautiful, colorful? But this one is
for flavor, so I need this. So, let’s cut it. Large green onion dae-pa. And green chili pepper. Here. And this is red chili pepper. This is all we need for Maeuntang. So, now, I’m going to wait until all this fishy good smells and all flavor and delicious smells come out and then I’m going to add
this green chili pepper and green onion. Some more cooking. After that, done. Just before eating I will add this Ssukgat and red chili pepper. Let’s eat. I can say let’s eat. (light jazz music) Take out your anchovies. Add green chili pepper and green onion. Three more minutes cook. Let’s turn it off. I can not serve this way so I will just put this in my pot. This is all done, so before serving I like to make it really bubbly. So, now we still have a
lot of leftover Maeuntang, also some paste is leftover, you can add more if you want. I will just add more. Lets add about this amount. I just tasted, it tasted wonderful. Now, this is the Ssukgat,
let’s add the Ssukgat and red chili. That’s it, let’s go! Here you go! Let’s have a Maeuntang lunch. Anchovies, small anchovies and peanuts. It’s a LA jangajji. Kkaennip, perilla leaves. And then, oh, this is
my very precious thing. Fermented squid, ojingeojeot. So yummy. Ok, and then, let’s eat. And when you serve this,
of course with a bowl of rice, when you serve this
Maeuntang always use a small ladle, to put some into your own bowl and then eat. Also, you need a bowl for bone collecting. And I’m going to eat. Let’s eat. First I like to taste this stew. The stew was so good, I already tasted. Let me taste. So good! So good, yummy. This is Montauk Beach. Who expected that I’m
eating really authentic spicy Korean Maeuntang here? With the fish that they
catch here, black sea bass. Yum. One more time. I love this kind of stew. Oh, wow, ooh, wow, ooh, wow. Let me taste my fish. Look at this radish, it looks so delicious isn’t it? Well cooked. Rice. Mm. And rice. I can’t wait to eat my kimchi. Radish kimchi. Mm. After eating, this bones, somebody’s comb. You put this here, is the bones. Stir fried anchovies. Go well with this Maeuntang. I love to use red snapper but black sea bass was fresh, really fresh, this morning they caught. Today I showed you how
to make Korean Maeuntang, spicy fish stew. This is very, very popular
stew among Koreans. I’m sure that you guys
will really love it. Good thing about Maeuntang is you don’t need many side dishes. Just a big pot of stew and rice with kimchi and this
is the perfect meal. How do you like my background? I love this. I’m in the real nature like this and my appetite is really boosted. Everything I eat, even just kimchi and rice is delicious. You know what I’m saying? So, enjoy my recipe. See you next time. Bye!

57 comments

  1. Portuguese caption was submitted by José Vitório Gava Gava (YouTube)! Thank you very much! https://www.youtube.com/timedtext_video?ref=wt&v=vNE0KT8-P4o

  2. Переведите что это за пасты и соусы. Хочется приготовить а не знаю что это. Поняла только что соевый соус и рыбный.

  3. 브라질 인구 사십 만명사는
    곳에 살면서 거의 매일 망치 요리
    따라 하네요 포어를 쓰지만
    영어공부도 되고 요리도 배우고
    일석이조네요 오늘은 모임에
    약과와 식혜를 해 간다고 어제부터
    준비해서 다 만들어 매운탕
    보고있네요 한국에 일 년에
    한 번가서 외롭지만 망치요리
    보면서 적극적이되고 행동
    하게 되네요 감사해요
    아름다운 망치 샘^^

  4. There is nothing better then spicy fresh seafood at the beach and a cold beer. That makes everything taste so much better . I enjoying watching you cook so much and the vibe of that you seem to really enjoy what your doing .

  5. 안녕하세요 아마 제 브라질 남자친구가 발견해서 저한테 망치님을 소개시켜준 것 같은데(기억이 잘 ㅠㅜ) 너무너무 감사합니다. 저는 지금 독일 생활 중 음식에 대한 그리움이 너무 심했거든요.. 어떻게 하는지도 모르고.. 근데 이 영상으로 남자친구와 함께 요리도 하고 그랬어요 감사합니다!!

  6. for those of us that did not grow up with fish heads, hahaha!, could we simply use wild caught thick cut fish out of the freezer at the store??

  7. what could you use instead of the 'chrysanthamum' greens? where i come from, that flower is given alot at funerals…hahaha! i have no desire to even try it……i have had a vietnamese fish soup before, & i liked it alot….but not used to the eyeballs…could a person simply cut off the end of the head as to not have the eyeballs?

  8. You are love mangchi . U are warm , cheerful lovable happy person , I just love to watch you and your expression whole eating . ❤️❤️❤️❤️

  9. Thank you Maangchi for sharing your recipe, I enjoyed watching your video. Your smile and your happy vibes are contagious. I will be making this soon.

  10. Anyang hase yoo, very nice Maangchi. Just one question don't we put minarii as well? Definitely trying this on weekend.
    Thanks

  11. Watching from the Philippines. I love to try that too. I could try to use live and fresh Tilapia fish to make my own maeuntang. 🇵🇭🍻😊❤

  12. Just made this soup and my family loves it. So nice and spicy. Perfect for the winter time. We used red snapper. Thank you!

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