Maeun-tang

About the dish

This maeun-tang stars the kkeokji, a native freshwater perch that lives only in crystal-clear upper streams and lakes and goes by a raft of local names. Once found in every river in Korea, it has grown scarce, surviving mainly in the streams of Gangwon-do and the Seomjingang basin, where locals simmer their catch into this spicy stew. Raised in water so clean it is free of parasites, the scaleless fish is also prized eaten raw — skin, bones and all, firm and nutty.

Key ingredient

White fish — lean, mild and easy to digest; essential amino acids aid recovery and growth in a low-calorie, high-protein package. Seasons vary by species, from Korea's nearshore waters.

Ingredients

2 kkeokji (Korean perch), 100 g crown daisy, 35 g scallion (1 stalk), 200 g minari (water dropwort), 15 g perilla leaves (10 leaves), 1 L water (5 cups), 1 tbsp minced garlic, 3 tbsp soup soy sauce, 2 tbsp gochugaru (or gochujang)

Simple recipe

1. Clean the kkeokji and cut it into 3-4 pieces.
2. Cut the minari, perilla leaves and crown daisy into 5 cm lengths.
3. Bring the water to a boil, stir in the gochugaru (or gochujang) and season with soup soy sauce.
4. Add the fish, diagonally sliced scallion and minced garlic, simmer well, and drop in the minari, perilla leaves and crown daisy once the flesh is cooked through.

▶ Watch recipe videos

A Glass · Traditional pairing