SPICY SALMON STEW/YEON-EO MAEUNTANG
This Spicy Salmon Stew is perfect for all the Korean stew lovers! Although, this one is even better since salmon brings out a seriously delicious, full-bodied flavor to the Maeuntang broth!!
Servings: 3 people
Calories:
Ingredients
- 8 whole dehydrated anchovies extra large size
- 1 handful dehydrated shiitake mushroom slices
- 1 knob fresh ginger sliced
- 6 cloves garlic smashed
- 4 stems scallion white part and root only
- 1.6 lbs Salmon assorted parts, big chunks head, tail, bone in fish
- 6 cups water
- 1 cup Korean radish big chunks
- 2 leaves napa cabbage whole, chopped
- 4 baby carrots
- ½ zucchini big chunks
- 1 small onion chopped
- 16 oz soft tofu cubes
Spicy Sauce
- 1-2 Tbsp gochujang
- 3 Tbsp soup soy sauce
- 1 Tbsp mirin
- 4-5 Tbsp gochugaru
- 4 tsp sea salt
- ⅛ tsp black pepper
- 1½ tsp sugar
Garnish
- 1-2 Korean green peppers sliced
- 1 scallion chopped
Instructions
- Make spicy sauce and set aside.
- Combine anchovies, shiitake, garlic, ginger and scallion into a large tea bag and set aside.
- Chop all veggies & aromatics and set aside.
- Clean fish, dab with paper towel and set aside.
- Add water to a pot and drop tea bag. Bring pot to boil then simmer for about 10min. Discard tea bag.
- Add spicy sauce and boil for about 2-3 min. Add onion, carrot, radish and fish. Bring to boil. Boil for about 7-8 min with lid. Add tofu, cabbage and zucchini and boil another 5-6min with lid. Salt to taste. Turn off heat and add Korean green peppers and green scallions. Serve hot with rice.
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