Maeun tang (Spicy fish stew)


– 2 trouts (12-14 inches, Whole)*
– 1/2 cup radish – thin sliced, 2-3 red chilies – cut in a bias
– 3 green onions – cut in a bias
– 3-4 ssookgat (crowndaisy), cut top part, cut into 3 inches
– 1/4 squash, thin sliced
– 4-5 minari (Korean parsley), take out leaves, cut into 3 inches
– 6 tbsp gochoojang (Korean chili paste), 1 tbsp soy sauce
– 2 tbsp gochoogaroo (Korean chili powder)
– 3 tbsp minced garlic, 3 tbsp salt
– 6 cups water
(*You can use any white flash fish like cod, halibut and white fish…)


Scale and wash the fish, cut into several pieces. Put water in a pot, start boiling. Add go choojang (Korean chili paste), go choogaroo (Korean chili powder), and soy sauce. Bring to a boil. Add radish, squash, half of chilies, keep cooking on a medium heat for 3-4 minutes. Add garlic, fish. Cook until fish cooked completely and release the flavor. Salt to taste. Add green onions and minari (Korean parsley). Cook for another minute. Add ssookgat (crown daisy) and turn off the heat.

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