Saeseon-Jjigae a.k.a. Maeuntang

Saengseon-jjigae, also called Maeuntang, is spicy fish soup or stew. It is usually made with white- fleshed fish, and vegetables, seasoned with red pepper powder.

Saengseon-jjigae is usually prepared with whole fish cut in pieces but here in the recipe I use fish filets and add some prawns. I could call this version Korean “bouillabaisse".

Saeseon-Jjigae a.k.a. Maeuntang
(Serves 2)

 
200g Fish (filet), 100g prawns, 100 g white radish, 10g dried kelp, 100g zucchini, 80g onion,10g garlic, 5g ginger, red and green chilli pepper, green onion, (watercress)

Seasoning: 1 Tbsp Gochujang (red pepper paste), 1 tsp red pepper powder

Preparation:

1. Slice the radish and zucchini and cut in half or in quarters depending on the size.
2. Cut the onion in half and then in quarters.
3. Chop up the garlic and ginger.

 

4. Slice the peppers and green onion diagonally.

5. Cut the fish in pieces a little bigger than a bite size.

 

Cooking:

1. Put 500 ml water, the kelp and the radish in a pot and bring to a boil.

 

2. Take the kelp out of the pot, keep boiling for 10 minutes or until the radish is cooked.

3. Add the onion, the zucchini, and the Gochujang. Bring to a boil.
4. Skim off the foam with a spoon while boiling.
5. Add the fish, the shrimp, the pepper, the green onion slices, and chopped garlic and ginger.
6. Season with red pepper powder and salt according to your taste.

Presentation:

Scoop the fish and vegetables without breaking the fish, and put in a bowl. Decorate with sliced peppers and green onion.