Today, I’m going to make a spicy Korean yellow croaker fish soup, jogi maewoontang. In Korea, we like to eat fried croaker, but we also love this spicy soup. Try this someday.
Yield: 3 Servings
Short Korean Lesson
- JoGi (조기) = Yellow Croaker
- MaeWoon (매운) = Spicy
Video Instructions
Main Ingredients
- 3 Yellow Croaker Fish
- 2 Cups Korean Radish (10 oz)
- ½ Onion
- 2 Green Onions
- 1 Hot Pepper (Optional)
Broth Ingredients
- 4 Cups Water
- 1 Dried Anchovy Pack (6 Dried Anchovies)
- 5 Pieces Kelp (1 x 2 inch)
Seasoning Ingredients
- 2 Tbsp Soup Soy Sauce
- 1½ Tbsp Hot Pepper Oil
- 1 Tbsp Red Pepper Powder
- 1 Tbsp Cooking Wine
- 1 Tbsp Minced Garlic
- ¼ tsp Minced Ginger
Directions
To make the broth, start with 4 cups of water, and then add 1 dried anchovy pack and 5 pieces of kelp. Boil it on medium-high for 5 minutes.
After rinsing 3 yellow croakers, cut the tail and fins with scissors.
5 minutes later, remove the kelp from the broth, and boil for 5 more minutes.
Meanwhile prepare the vegetables. Peel off the radish skin and remove the bad parts. Cut it into 1 x 2 x ½ inch pieces.
Slice ½ of an onion into ½-inch pieces.
Cut 2 green onions into ½-inch pieces.
Cut 1 hot pepper into ½-inch pieces. The pepper is optional.
After the boiling is finished, remove the anchovy pack.
Add all of the ingredients for the seasoning to the broth. 2 Tbsp of soup soy sauce, 1½ Tbsp of hot pepper oil, 1 Tbsp of red pepper powder, 1 Tbsp of cooking wine, 1 Tbsp of minced garlic, and ¼ tsp of minced ginger.
Then add the radish and cook for several minutes with lid on it until it starts to boil again.
Add the fish and onions.
Cover the lid and cook for about 10 minutes on high. In this step, if you like spicy food, add 1 Tbsp of red pepper powder. Adjust the saltiness if you want.
About 10 minutes later, add the chopped green onions and hot peppers into the soup. Cook 2 more minutes on high and then turn off the heat. Be careful because it is easy to add too much pepper in the soup.
@.@ This makes me hungry. hehe~~~
Enjoy this delicious spicy yellow croaker fish soup. Thank you and see you again soon. Bye~~~
hi aeri,
is it possible to substitue the yellow croaker with another fish like cod?
thank you!
hi michelle,
I can’t say..it’s impossible… you can use any kinds of fish you like… but.. yellow croaker has own unique good flavor.. so the taste will be different at the end… BUT..hehe the soup seasoning will work for other fish too. thanks 😀
Hi Aeri tks for your recipes. You’ve help me to serving my lovely hubby. Cos I’m Indonesian and can’t cooking korean foods before.
and all your recipes….hmmm yummy… and easy to practice.
hi Linna,
hehe You are welcome. 😀 I’m happy for you. thanks 😀
Thank you for sharing this recipe. I have just made this soup today and it tasted fantastic. I used dried croakers that I bought from a vietnamese supermarket in London. I am not sure if they are the same as korean ones. In the end, my soup has smokey, salty flavour from this fish. I am not sure if westerners will like this taste, but if you are from Asia, you will like it. Well, I did anyway. Thanks!
hi I Luv Cooking,
Yes, I’m hungry for this soup again.. I have to wait until I go to a Korean grocery store ( 45 minutes away from here) and get some yellow croaker fish.. My husband liked this soup..but I can understand what you mean about westerners.. ^^ thanks 😀
hi Christopher Jennings,
haha.. you owe me.. I like that.. so when will you pay me back?? hehe I’m joking. This good news that your girlfriend liked it is good reward for me. thanks 😀
i saw yellow croaker at the korean store today!! i didnt buy it..got dried pollack instead. i will get this now i got this recipe from you :). btw, u mind sharing ur fried yellow croaker recipe too?
hi layping,
You mean.. you want to share this recipe with your friend ?? sure why not..^^ I hope she likes it too.. thanks
Delicious recipe. I made this and savored every bite, but I must confess that the smell was just as out of this world as the flavor…but not in a good way. LoL. So strong you could smell it out in the driveway. But it tasted so good that I just didn’t care, and I will definitely be making this again.
hi Sandy,
LOL I agree about the smell.. if the smell like.. baking pie.. or cookie..it will be perfect..right ?? hehe but as you said.. the flavor is great for this dish right ?? thanks
hi,Aeri..this is really my first time to leave a message here..love ur website sooo much..
i am very interested to know how to make HaeMuTang(which contains different kind of seafood, especially yammy crab),wish it can be ur next option on the list!!and btw, can i use the fresh yellow croaker instead of the dry one?
and i wanna share a funny story wiz u about my korean friend’s first try of making the jjambbong..she googled about the recipe..and so excited rush to the supermarket to grasb all the ingredients that she need for jjambbong..she stayed in the kitchen for the whole afternoon…finally she came out and say”zhihong ar,unni me so sorry..i need to use the magic powder”, she got the powder from the jjambbong instant noodle and add it into the soup…after that, it really tasted like jjambbong!!! 😆
First of all, thank you for the recipe. I searched high and low for an english recipe for haemultang, but I can’t find any. From the few posts the internet has produced, they say haemultang is basically the same as maeuntang, except there’s more types of seafood in it. Is that so? If not, would you consider blogging about it? Since I can’t find haemultang recipe, I actually modified this maeuntang recipe by adding crabs, squids, mussels and prawns, and it’s so yummy! The broth gets sweeter and sweeter the longer the seafood is cooking.
Thanks for your suggestion.. someday I will post haemultang recipe too. with slightly different ingredients.. yes haemultang (Seafood) and maeuntang (fish) can be similar..