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Spicy Fish Stew Maeuntang 매운탕

Mae oooh…what?

Basically maeun = spicy & tang = soup

I know, when I break it down like that, the whole world starts making sense, huh?  ;)

So, a few blogs ago, I blogged that where I live, the weather is a bit erratic.  That’s an understatement!  Just a couple days ago, it was 70 and today, it was 48.  I’m a true Southern gal and cold weather scares me.  (Anything not 70 is scary weather to me, basically).  I’m from Texas where the one time I can vaguely recall it snowing, people completely freaked out.  It’s days like this week that are cold, gray, and rainy that I cling to comfort food, my version of comfort food.  Spicy fish soup.

Here’s how to get your own comfort

THROWBACK THURSDAYS KOREAN SPICY FISH STEW MEUNTANG

Spicy Seafood Soup Maeuntang
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Paste:
  • 2-3 tb pepper paste (gochujang)
  • 1 tb garlic
  • ½ ts ginger
  • ½ ts fish sauce
  • ½ ts soy sauce
Stock:
  • 7 c water
  • 2 ts anchovies + 2 pieces of kelp
Soup Ingredients:
  • ½ of a small Mu (Korean radish or daikon)
  • 1 small/medium onion
  • 2-3 green onions
  • 2 Korean peppers
  • 1 package enoki mushrooms (or button)
  • Bundle of watercress
  • ½ lb clams
  • ½ lb shrimp
  • 2 small/medium croaker, snapper, bass, cod, pollack, etc
  • 2 ts pepper flakes (gochugaru)
Instructions
  1. Whirl everything for the paste in a food processor until smooth. Lumps are ok.
  2. Bring everything for your stock to a fierce bubble for at least 20 minutes.
  3. Drain and introduce the paste and flakes to your stock.
  4. Sink in your clam and fish
  5. Tumble in your veggies (save the green onions, watercress, mushrooms). Bring to a boil.
  6. Add in your shrimp.
  7. Lastly, top with the remaining veggies.

 

Hope y’all have a spicy day!  (Both in, and out of the kitchen) ;)

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