Mae oooh…what?
Basically Maeun = Spicy & Tang = Soup
I know, I know, when I break it down like that, the whole world starts making sense, huh? LOL I kid, I kid.
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—cold, gray, and rainy that I cling to comfort food–my version of comfort food. Spicy Fish Soup. Yup yup =D
Here’s how to get your own comfort
- 2-3 tb Pepper Paste (Gochujang)
- 1 tb Garlic
- ½ ts Ginger
- ½ ts Fish Sauce
- ½ ts Soy Sauce
- 7 c Water
- 2 ts Anchovies
- + 2 pieces of Kelp (optional)
- ½ of a small Moo (Korean Radish, Daikon, Etc)
- 1 small/medium Onion
- 2-3 Green Onions
- 2 Korean Peppers or Hot Peppers
- 1 package Enoki Mushrooms (You can also use the Button variety in a pinch)
- Bundle of Watercress
- ½ lb Clams
- ½ lb Shrimp
- 2 small/medium Croaker, Snapper, Bass, Cod, Pollack (or whatever fish you like, really)
- 2 ts Pepper Flakes (Gochugaru)
- Whirl everything for the paste in a food processor until smooth. Lumps are ok.
- Bring everything for your stock to a fierce bubble for at least 20 minutes.
- Drain and introduce the Paste and Flakes to your Stock.
- Sink in your Clam and Fish
- Tumble in your Veggies (save the Green Onions, Watercress, Mushrooms). Bring to a boil.
- Add in your Shrimp.
- Lastly, top with the remaining Veggies.
Love ya’ll & Hope ya’ll have a Spicy Day! (Both in, and out of the Kitchen) =D
