Maeuntang (spicy fish stew)
- 2½ pounds cleaned whole fish (black sea bass, cod, pollock, flounder, fluke, AND in this case, monkfish), cut into 2 inch pieces
- 8 cups water
- 1 pound Korean radish (or daikon) sliced into ⅛ inch thin bite sized pieces
- 7-8 large dried anchovies, with heads and guts removed and placed in a stock pouch (or soup strainer, or tied up in cheesecloth)
- 1 dae-pa (or 4 to 5 green onions), sliced diagonally
- 1 large green chili pepper, sliced
- 1 red chili pepper, optional but if you use, sliced diagonally
- 4-5 sprigs of chrysanthemum greens (substitute with a few basil sprigs)
For the seasoning:
- ½ cup Korean hot pepper flakes (gochugaru)
- 10 garlic cloves, minced
- 2 tablespoons Korean fermented bean paste (doenjang)
- 1 tablespoon Korean hot pepper paste (gochujang)
- 1 tablespoon soy sauce
- 2 tablespoons fish sauce
- ½ teaspoon ground black pepper
- 3 tablespoons mirim (or soju)
Make seasoning paste:
- Combine the seasoning paste ingredients in a bowl.
- Mix it well with a spoon. Set aside.
- Combine the radish, dried anchovies, and 8 cups of water in a large pot.
- Cover and cook for 20 minutes over medium high heat until the radish turns a little soft.
- Add the fish and about half of the seasoning paste.
- Cover and cook for another 20 minutes over medium high heat until the fish is fully cooked.
- Remove the anchovy pouch and add green chili pepper and green onion. Taste the soup and add more paste if you want it spicier and saltier.
- Gently stir the stew a few times with a wooden spoon and cook for about 3 to 5 minutes.
- Turn off the heat and add the chrysanthemum greens and red chili peppers.
- Serve with rice, kimchi, and a few other side dishes, if you have them.
- You can put the stew in the middle of the table, with a ladle. Provide bowls for each person and ladle some of the stew into each bowl.
- Provide an empty bowl for bones. As people eat the fish they can discard the bones there.