Korean Spicy Fish Soup Mae Un Tang Recipes

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

Ingredients

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

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