Korean Spicy Fish Soup Mae Un Tang Food

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SPICY KOREAN FISH STEW



Spicy Korean Fish Stew image

This recipe for Korean fish stew (maeun-tang) is a little bit spicy and sweet and has dozens of different fish and vegetable variations.

Provided by Naomi Imatome-Yun

Categories     Soup

Time 30m

Yield 4

Number Of Ingredients 15

1 whole fish/ daegu (filleted with the head separated but reserve)
8 ounces Korean or Chinese white radish (peeled and cut into 1-inch pieces)
2 garlic cloves (crushed and chopped)
1 red chili pepper (cut on the bias)
1 green chili pepper (cut on the bias)
1 sweet onion (sliced into strips)
3 teaspoons kochukaru (Korean crushed red chili pepper powder)
3 tablespoons gochujang (Korean chili pepper paste)
1 tablespoon soy sauce
2 scallions (sliced into 1-inch pieces)
1/2 block firm tofu (cubed)
4 ounces edible chrysanthemum leaves (crown daisy, ssukgat )
1/2 medium zucchini (sliced)
Salt (to taste)
Black pepper (to taste​)

Steps:

  • Cut the fish into several pieces.
  • Bring 3 to 4 cups water (depending on the size of your fish) and the fish head to a boil.
  • Add radish, garlic, gochujang , kochukaru , and sliced chiles and continue to cook over medium heat for 5 to 6 minutes. Don't stir too much, as you want the broth to be relatively clear.
  • Remove the fish head and add the fish meat into the pot. Simmer until fish is tender, about 3 to 4 minutes.
  • Add tofu, edible chrysanthemum (crown daisy) and simmer for 2 to 3 minutes more. Do not stir anymore.

Nutrition Facts : Calories 404 kcal, Carbohydrate 27 g, Cholesterol 125 mg, Fiber 4 g, Protein 62 g, SaturatedFat 1 g, Sodium 1235 mg, Sugar 16 g, Fat 6 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

KOREAN SPICY FISH SOUP (MAE UN TANG)



Korean Spicy Fish Soup (Mae Un Tang) image

This recipe is being posted in answer to a recipe request. Some of the ingredients and directions are unusual, so trial & error may be in order here! Sounds very spicy to me.

Provided by KeyWee

Categories     Korean

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

10 ounces firm white fish fillets (cut into chunks)
4 large shrimp (peeled & deveined)
8 ounces daikon radishes (Chinese white radish)
1 chili pepper
1 green onion
10 clams
dried kelp (dashima 2"x3")
2 tablespoons ground red pepper
1 tablespoon red bean paste
1 tablespoon soy sauce
1 1/2 tablespoons chopped garlic
1/2 tablespoon ginger juice
sugar
salt
parsley (chopped)

Steps:

  • Cut daikon into 1"x1" x 1/4" pieces.
  • Deseed chili pepper& cut diagonally into 1/4" slices.
  • Cut green onion into 2" pieces.
  • Mix red pepper, bean paste, soy sauce, garlic, ginger juice& sugar.
  • In soup pot, bring four cups of water to a boil, add clams and boil until they open.
  • Take clams out of pot, add kelp to pot& boil 2 minutes.
  • Put daikon pieces into seasonings& mix well.
  • Add this mixture to pot& boil until daikon is cooked.
  • Add fish& shrimp, boil until cooked.
  • Add clams, green onion& chili pepper slices.
  • Add salt to taste, chopped parlsey, and serve.

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