Photograph of the finished Maeuntang

Korea · Canh cá cay kiểu Hàn

Maeuntang

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 720 g
  • Photograph of White radish White radish 240 g
  • Photograph of Tofu Tofu 240 g
  • Photograph of Chrysanthemum greens Chrysanthemum greens 120 g
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 80 g
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 32 g
  • Photograph of Garlic Garlic 32 g
  • Photograph of Spring onion Spring onion 60 g
  • Photograph of Green finger chillies Green finger chillies 2
  • Photograph of Kombu seaweed Kombu seaweed 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Clean the sea bass, cut it into pieces, and toss it with a little salt for 10 minutes to reduce the fishy smell.
  2. 2 Simmer the broth with kombu seaweed for 10 minutes, then remove the kombu.
  3. 3 Combine gochujang chili paste, chili powder, and garlic in a pot, then add the radish and cook for 10 minutes.
  4. 4 Add the fish and cook over medium heat for 12 minutes, stirring gently to prevent the fish from breaking apart.
  5. 5 Add the tofu, green peppers, and chrysanthemum greens, cook for another 3 minutes, then sprinkle with chopped scallions.

With an appliance

  • Microwave 47 min

    Replace step 2: Stir the kombu in water in a heat-resistant pot at 700 W for 8 minutes, stopping before it boils vigorously, then remove the kombu. Keep steps 3 to 5 the same; the fish continues to cook gently in the pot and should not be stirred to prevent it from breaking apart.

Start cooking