Ureok Maeuntang

About the dish

The rockfish's firm, springy flesh makes it a natural for maeuntang, giving the spicy stew a wonderfully clean broth. Caught in abundance along the west coast, this fiery fish stew has long warmed fishermen and anglers alike.

Key ingredient

Rockfish (ureok) — high in methionine and cystine, which support the growth of brain and nerve cells; unsaturated fats help maintain healthy cholesterol levels to help ward off lifestyle diseases, and its sulfur amino acids promote insulin secretion. Best in February, mainly from Seosan.

Ingredients

Main: rockfish, radish, soybean sprouts, minari, crown daisy, scallion · Seasoning: gochugaru, gochujang, minced garlic, soup soy sauce

Simple recipe

1. Clean the rockfish and cut into pieces.
2. Bring water to a boil with the gochujang and gochugaru seasoning.
3. Add the radish and cabbage leaves, then the rockfish.
4. Season with minced garlic and ginger.
5. Top with minari, crown daisy and sujebi dough flakes and serve fiery hot.

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A Glass · Traditional pairing