생태찌개
Servings: 4
Ingredients
2 |
each |
fresh 생태 Saengtae (whiting) (about 2 pounds), cleaned and scaled |
8 |
cups |
Korean Anchovy stock |
1 |
each |
small 무 mu (Korean radish) (about 1/2 pound) |
3 |
ounces |
pyogo beoseot 표고버섯 (shiitake mushroom) |
3 |
ounces |
paengi beoseot 팽이버섯 (enoki mushroom) |
1 |
ounce |
쑥갓 ssukgat (crown daisy) |
2 |
ea |
red chili pepper |
2 |
green chili pepper |
|
2 |
green onion |
|
6 |
cloves garlic |
|
1/2 |
tsp |
간장 ganjang (soy sauce) |
Procedure
Preparation:
Prepare anchovy stock per recipe directions.
Whiting
Remove body fins and trim tail.
Cut head from body just behind gills.
Cut Whiting into roughly three inch sections.
Wash in cold water and drain.
Radish
Wash well in cold water (peel if needed).
Cut the radish into quarters from top to bottom.
Slice each quarter into roughly 1/8 inch thick slices.
Mushrooms
Rinse in cold water. Slice the shiitake in half from top to bottom.
Cut off the solid portion at the bottom of the enoki mushrooms.
Crown Daisy
Gently rinse in cold water.
Cut the crown daisy in half and drain.
Peppers
Remove stems and rinse in cold water.
Slice on a diagonal into roughly 1/8 inch thick slices.
Green Onion
Rinse in cold water.
Trim bottom root and remove any discolored leaves.
Cut on a diagonal in about 1 1/2 inch lengths.
Garlic
Peel and trim the very top of the cloves.
Thin slice lengthwise.
Cook:
Bring the Anchovy stock to a simmer over low heat, add the radish slices and cook for about three minutes.
Increase heat to medium, add soy sauce, garlic and fish, and bring to a boil. Cook for one minute then reduce heat to medium low (fast simmer).
Add mushrooms, green onions, and peppers, and let simmer about two minutes.
Remove from heat, ladle into heated serving bowls, top each bowl with crown daisy and serve with rice and banchan.
Shopping List for 생태찌개 Saengtae jjigae
(Whiting stew with vegetables)Version 1(Mild Spice)
Item | Amount needed for recipe | |
---|---|---|
생태 Saengtae (whiting) | 2 fresh (about 2 pounds) | |
무 mu (Korean radish) | 1 small (about 1/2 pound) | |
표고버섯 pyogo beoseot (shiitake mushroom) | 3 ounces | |
팽이버섯 paengee beoseot (enoki mushroom) | 3 ounces | |
쑥갓 ssukgat (crown daisy) | 1/4 bunch | |
빨강 고추 gochu (red chili pepper) | 2 each | |
녹색 고추 gochu (green chili pepper) | 2 each | |
파 pa (green onion) | 2 each | |
마늘 maneul (garlic) | 6 cloves | |
간장 ganjang (soy sauce) | 1/2 teaspoon | |
Ingredients for Anchovy Stock | ||
Item | Amount needed for recipe | |
멸치볶음 dried anchovies | 1 cup | |
다시마 kombu/dashima/dasima (kelp) | 2 ounces |