11.315 Daegu Maeun Tang


15 (Sun) November 2020

Daegu Maeun Tang


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-


Les Crâniés Aquatique Culinaire à la Corée (1)

Inspired by the fish corner of our local supermarket (see 11.229 Gwangeo Hoe), this is part of a recurring series on Give Me This Day to explore food fishes that are available in Korea and how they are prepared.

(For other posts in the series, see CULINARY AQUATIC CRANIATES A COREE)

20,000 won each, negotiated down to 18,000 won.

Daegu (대구) is cod.  In Korea, the most common methods of preparation are maeun tang (approximately 50%), jeon (40%), miscellaneous (10%).

After the guts were removed, not that much meat remained.
I started with a stock of scallion, onion, garlic, and kelp.
Vegetable components included enoki, shiitake, tofu, radish, garlic chives, garlic.
Also scallions and chicory.
Seasoned with rice wine (like sake), Yeondu (like soy sauce), and maeun tang base (like gochujang).
Served with steamed rice.
When DJ got a fish bone stuck in his throat, we employed my grandmother’s remedy of putting fish bones on the head, then drinking water – it worked.  DJ: “But I think it was really the water that did it, not the fish bones.”

(For more details re food, see WHAT)

(For more details re venue, see WHERE IN KOREA)

Leave a Reply