Korea

Maeuntang

Name: Maeuntang
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 5 cups water; a handful dried anchovies dried salted fish; 1 small piece kombu; a piece thin squares radish (daikon radish, mooli); 600 g white fish steaks with bones fish; 150 g sliced firm tofu; 1/2 half moons zucchini (courgette, baby marrow); 1/2 sliced onion; 2 tbsp gochugaru; 1 tbsp gochujang; 2 tsp doenjang; 6 cloves minced garlic; 1 tsp minced ginger; 2 tsp fish sauce; 3 stalks cut spring onion (green onion, scallion); 2 sliced green chilli

A fiery fish stew with radish and tofu. Red, bubbling and gloriously messy.

45 minTime

41 gProtein each

hotSpice

Spicy fish pot2 chapters · 1 min read

Make it your way

Grandma's waySpicy fish stew with radish and tofu.

The original

300kcalsame

41 gproteinsame

4 gfibresame

45minutessame

Maeuntang.

Per serving, worked out from the ingredient table.

Ingredients

Water5 cups

Dried salted fisha handful dried anchovies

Kombu1 small piece

Radish (daikon radish, mooli)a piece, thin squares

Fish600 g white fish steaks with bones

Firm tofu150 g, sliced

Zucchini (courgette, baby marrow)½, half moons

Onion½, sliced

Gochugaru2 tbsp

Gochujang1 tbsp

Doenjang2 tsp

Garlic6 cloves, minced

Ginger1 tsp, minced

Fish sauce2 tsp

Spring onion (green onion, scallion)3 stalks, cut

Green chilli2, sliced

Method

4 steps

1Simmer anchovies and kelp in the water 10 minutes, remove, then add the radish and cook 10 minutes.
2Mix gochugaru, gochujang, doenjang, garlic, ginger and fish sauce into a paste and stir into the broth.
3Lay in the fish, onion and zucchini and simmer 10 minutes without stirring.
4Add tofu, spring onion and chilli and simmer 3 minutes more.

Serve it like this

Serve straight from the pot at the table, ladling fish, tofu and broth over rice in each bowl.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Maeuntang

A fiery fish stew with radish and tofu. Red, bubbling and gloriously messy.

45 minTime

41 gProtein each

hotSpice

Spicy fish pot2 chapters · 1 min read

Make it your way

Grandma's waySpicy fish stew with radish and tofu.

The original

300kcalsame

41 gproteinsame

4 gfibresame

45minutessame

Maeuntang.

Per serving, worked out from the ingredient table.

Ingredients

Water5 cups

Dried salted fisha handful dried anchovies

Kombu1 small piece

Radish (daikon radish, mooli)a piece, thin squares

Fish600 g white fish steaks with bones

Firm tofu150 g, sliced

Zucchini (courgette, baby marrow)½, half moons

Onion½, sliced

Gochugaru2 tbsp

Gochujang1 tbsp

Doenjang2 tsp

Garlic6 cloves, minced

Ginger1 tsp, minced

Fish sauce2 tsp

Spring onion (green onion, scallion)3 stalks, cut

Green chilli2, sliced

Method

4 steps

1Simmer anchovies and kelp in the water 10 minutes, remove, then add the radish and cook 10 minutes.
2Mix gochugaru, gochujang, doenjang, garlic, ginger and fish sauce into a paste and stir into the broth.
3Lay in the fish, onion and zucchini and simmer 10 minutes without stirring.
4Add tofu, spring onion and chilli and simmer 3 minutes more.

Serve it like this

Serve straight from the pot at the table, ladling fish, tofu and broth over rice in each bowl.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maeuntang

Make it your way

Ingredients

Method

Maeuntang

Make it your way

Ingredients

Method

Make it a meal