Korean Spicy Fish Soup (Mae Un Tang) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Some of the ingredients and directions are unusual, so trial & error may be in order here. Sounds very spicy to me. Ingredients:
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) |
Directions:
1. Cut daikon into 1 x1 x 1/4 pieces.
2. Deseed chili pepper& cut diagonally into 1/4 slices.
3. Cut green onion into 2 pieces.
4. Mix red pepper, bean paste, soy sauce, garlic, ginger juice& sugar.
5. In soup pot, bring four cups of water to a boil, add clams and boil until they open.
6. Take clams out of pot, add kelp to pot& boil 2 minutes.
7. Put daikon pieces into seasonings& mix well.
8. Add this mixture to pot& boil until daikon is cooked.
9. Add fish& shrimp, boil until cooked.
10. Add clams, green onion& chili pepper slices.
11. Add salt to taste, chopped parlsey, and serve.
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