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One of many basic Korean stew dishes is that this spicy fish stew, referred to as maeuntang (매운탕). In Korea, maeuntang is made with all kinds of fish, together with freshwater ones. For this recipe, I made it with a purple snapper (domi, 도미), which has a agency, white flesh with a mildly candy and nutty taste.
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Maeuntang is a common time period for spicy stews, but it surely’s generally used to confer with spicy fish stews. “Maeun” means spicy. “Tang” is a time period used for sure forms of soup (guk), corresponding to seolleongtang and galbitang, or generally for sure forms of stew (jjigae) dishes, corresponding to gamjatang and maeuntang. Historically, the time period “tang” was used for elaborate soups or stews, but it surely’s loosely utilized in trendy days.
For this stew, you should use any agency, white flesh fish. Cod fish (daegu, 대구), monkfish (agu, 아구), black rockfish (wooreok, 우럭) and yellow croaker (jogi, 조기) are a number of the frequent ones.
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We usually use a complete fish minimize up for this dish, together with the pinnacle and bones. You’ll be able to ask the fishmonger to scrub and minimize it for you. If most popular, use fish fillets, however the head and bones are nice for flavoring the stew. Ensure the fish you purchase is completely contemporary!
In Korea, a large number of eating places specializing in seafood have an aquarium(s) in home, the place reside fish are saved. This jogs my memory of maeuntang we had in Tongyyeong final fall, a southern coastal metropolis of Korea. We arrived late and really hungry. After being turned away by a number of eating places which had been closing, we had been invited in by a pleasant woman at a small restaurant. She made us maeuntang with a few fish she caught from her fish tank outdoors. She can also be allowed me in her kitchen to observe her making the stew. Her maeuntang was a memorable one!
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As with most of Korean stews (jjigae), anchovy broth is used for this dish so as to add depth to the stew. I prefer to throw in some clams (or shrimp) so as to add one other layer of taste to the broth.
Lastly, modify the spicy degree to your style by decreasing or rising gochugaru. For a gentle tasting fish stew, see my daegu tang recipe.
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