Megi Maeuntang

About the dish

A spicy freshwater stew loved by riverside villages. Catfish has soft flesh and little fishiness, commonly caught in villages near rivers and reservoirs. Simmered spicy with dried greens and perilla, megi-maeuntang was a staple of summer riverside fishing.

Key ingredient

Catfish (megi) — a high-protein, low-fat, mild freshwater fish; unsaturated fats support vascular health; amino acids aid recovery of vigor. In season summer; from inland waters throughout.

Ingredients

Main: catfish, dried cabbage, radish, water dropwort, crown daisy, perilla powder, scallion · Seasoning: gochujang, chili powder, minced garlic, ginger

Simple recipe

1. Cut the catfish, rub with salt and flour to remove the slime, and rinse.
2. Boil gochujang-and-chili seasoning with water in a pot.
3. Add radish and dried cabbage, then the catfish.
4. Add minced garlic, ginger and perilla powder.
5. Top with water dropwort, crown daisy and dough flakes, and simmer spicy.

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A Glass · Traditional pairing