Korean
Korean - Soups and Stews
Maeuntang
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 600g firm white fish (cod, sea bass, or rockfish), cut into steaks
- • 5 cups anchovy-kelp broth
- • 200g radish, sliced thin
- • 3 tbsp gochugaru and 1 tbsp gochujang
- • 4 cloves garlic and 1 tbsp ginger, minced
- • 100g mung bean sprouts
- • 1 courgette and 3 shiitake mushrooms, sliced
- • 2 spring onions, cut into lengths
Preparation Steps
1
Phase 1
Bring the anchovy broth to a boil and whisk in gochugaru, gochujang, garlic, and ginger.
2
Phase 2
Add the radish and simmer 10 minutes until translucent.
3
Phase 3
Slide in the fish steaks, mushrooms, courgette, and sprouts and simmer 10 minutes until the flesh is opaque.
4
Phase 4
Top with spring onions and serve bubbling, adding watercress or minari if desired.