Korean Spicy Fish Soup Mae Un Tang Recipes

SPICY KOREAN FISH STEW

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.

KOREAN SPICY FISH SOUP (MAE UN TANG)

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.