Saengtae jjigae (Whiting stew with vegetables)Version 1(Mild Spice)

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)

ItemAmount 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
ItemAmount needed for recipe
멸치볶음 dried anchovies1 cup
다시마 kombu/dashima/dasima (kelp)2 ounces

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/4 of a recipe (30.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

428.77

Calories From Fat (8%)

35.74

Calories From Protein (60%)

259.14

Calories From Carbohydrates (31%)

133.88

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 5.33g

8%

Saturated Fat 0.47g

2%

Monounsaturated Fat 0.38g

Polyunsaturated Fat 1.54g

Cholesterol 206.39mg

69%

Sodium 381.37mg

16%

Potassium 1482.46mg

42%

Total Carbohydrates 15.17g

5%

Fiber 3.17g

13%

Sugar 5.15g

Net Carbohydrates 12g

Protein 77.51g

155%

Vitamin A 657.62IU

13%

Vitamin C 103.38mg

172%

Calcium 245.53mg

25%

Iron 2.92mg

16%

Vitamin E 0.46mg

5%

Vitamin D 0IU

0%

Thiamin 0.25mg

17%

Riboflavin 0.66mg

39%

Niacin 11.35mg

57%

Vitamin B6 1.09mg

55%

Folate 73.48mcg

18%

Vitamin B12 8.35mcg

139%

Pantothenic Acid 2.17mg

22%

Vitamin K 25.71mcg

32%

Phosphorus 722.62mg

72%

Magnesium 241.99mg

60%

Zinc 2.22mg

15%

Copper 0.57mg

29%

Manganese 0.37mg

19%

Selenium 113.45mcg

162%

Alcohol 0g

Caffeine 0mg

Water 750.48g

0%

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