[0:03] Hi everybody. Today let's make maeuntang, Korean 
spicy fish stew. Now you can make maeuntang with  
[0:13] any fish. But today I'm using a very hidden 
gem, whiting. This is whiting fish. You can  
[0:22] find this fish at any seafood market, and it's 
very budget- friendly. It comes from the cod  
[0:28] family and the taste is so good, especially when 
you make this stew. It reminds me of spicy pollock  
[0:36] stew that I used to enjoy back in Korea. Let's 
get cooking! Choose a large size. We are going  
[0:43] to make maeuntang with one pound. I have two 
fish already, a fish monger cleaned them all,  
[0:52] and I kept them in my refrigerator. But I just 
left this one fish so that you guys, "oh I don't  
[1:00] have a fish monger! I just buy whole fish!", then 
you can learn what I'm doing, I'm just showing  
[1:06] you how to clean it. Just to show you, I brought 
this one fish. I usually cut off these fins first.
[1:28] I use my scissors to cut off instead of 
using a knife. Take out all the intestines.
[1:39] Put some  
[1:45] salt here and rub it. So remove the black kind the  
[1:53] film because it makes it fishy and 
also gives a little bitter taste.
[2:06] Oh, I forgot. The scales have to be removed, 
otherwise it will be a little fishy.
[2:16] It's cleaned. After cleaning this, 
let's get cooking. Radish. Korean  
[2:20] radish is in my refrigerator all the time. 
If I run out of it, I feel so uncomfortable  
[2:26] because whenever I make stew or soup, it 
make it so delicious. Let's peel and cut.
[2:36] I need 5 or 6 oz.
[2:42] I make a really small portion for two servings. 
That's why radish is a small amount only five to  
[2:50] six ounces. Add four cups of water. I'm going 
to cook 15 minutes over medium high heat.  
[3:01] Now let's make maeuntang paste, spicy 
seasoning paste. Korean hot pepper flakes,  
[3:08] gochu-garu, three tablespoons, 1 tbsp 
fish sauce, and 1 tbsp soy sauce.
[3:16] And 1 tbsp doenjang.
[3:29] Last one, garlic. Four cloves of garlic
[3:49] And mix together.
[3:56] It's kind of a sticky paste.
[4:08] Okay, set aside. This is 
one pound of whiting fish.
[4:16] Let's cut vegetables. Onion first. I will use 
this onion later. Half of a medium-size onion.
[4:28] And daepa, large green onion, just half.
[4:40] This is optional, chrysanthemum 
greens. Spicy green chili pepper.  
[4:44] We need this one or two. Now cut the fish.
[4:54] Okay. Now it's time to add my fish and 
seasoning paste. The radish is a little  
[5:03] half-translucent. Add the fish here and 
the seasoning paste. Just stir a little  
[5:12] bit. I'm going to cook this around 15 
minutes. Probably you'll be shocked.  
[5:17] "Oh, the fish head! I saw the fish head 
there!" But you know when we make maeuntang,  
[5:23] we always use the fishy head because the fishy 
head also has all the delicious stuff inside.  
[5:30] So we need to boil it together. Without the fish 
head, actually the maeuntang is not tasty. Even  
[5:37] the bones add the best flavor. So filleted fish 
doesn't make a nice maeuntang. So we need a whole  
[5:48] fish except for intestines. Now I cracked 
the lid because I don't want to boil over.
[6:05] Now it's time to add onion, green onion, 
and green chili pepper. We need to add  
[6:13] these guys so that they make the stew really 
delicious and give it that maeuntang flavor.
[6:27] I'm going to cook five more minutes. I left 
this ssukgat. This is optional but it makes  
[6:34] it really pretty. Mauntang 
is ready! Okay, here you go.
[6:43] So good. I love this broth. Ssukgat. Yes. Like 
this. Turn off. That's it. And with this heat,  
[6:55] ssukgat is going to be blanched.
[7:01] Let me taste!
[7:08] Oh my. Smells so good. Chrysanthemum greens 
are already cooked. some fish and radish.
[7:27] Whiting fish stew we made today. Eggplant,  
[7:30] kind of stir-fried eggplant, and mushrooms, 
and radish kimchi. Pickled peppers. Okay.
[7:45] I will have some broth.
[7:51] Oh my! good.
[7:57] Oh, there are lots of flavors. So 
delicious. Let's have some fish.
[8:23] Oh my god. Very soft, tender, and a little 
sweet. I'll finish my lunch with this stew.  
[8:34] Today I showed you how to make 
delicious maeuntang with whiting  
[8:40] fish. Enjoy my recipe. See you next time. Bye.