4 servings. Total cooking hours: 1-1½ hours.
Ingredients:
a red snapper (25 cm long), 4 clams, 4 large shrimp, Korean radish, 2 shiitake mushrooms, water, kelp, fish sauce, salt, minari (water dropwort), enoki mushroom, ssukgat (edible chrysanthemum), green onions, green chili pepper, red chili pepper, half an onion, cooking wine, ginger.
Make stock first!
- Soak 2 shiitake mushrooms in warm water for 3-4 hours and cut them into bite size in length.
- Soak 4-5 clams in cold salty water (2 cups of cold water +1 tbs salt) for at least 3-4 hours and wash them and set them aside.
- Cut radish thinly into about 3×4 cm size, 0.2-0.3 cm in thickness.
- Place the sliced radish (about 1 cup), the pieces of mushroom, and some kelp in a pot.
- Pour 6-7 cups of water into the pot and boil it over high heat for 20 minutes.
Make maeuntang sauce:
- Place 7 cloves galic, ½ medium size onion, ½ tbs ginger, 2 tbs cooking wine (or soju), 2 tbs hot pepper flakes, 1 tbs hot pepper paste, 2 tbs fish sauce in the food processor and grind it for about 1 minute.
- Set it aside.
Prepare fish:
- Put a red snapper on a cutting board and clean out guts, remove scales and fins. Wash it in cold water, cut it into chunks, and set it aside.
*tip: to save time, you can ask your fishmonger to do this for you - Prepare 4 large shrimp: remove the heads and intestines, wash them, and set aside.
Prepare vegetables:
- Clean ssukgat (edible chrysanthemum) and cut it into 7 cm long pieces.
- Clean minari (water dropwort) and cut it into 7 cm long pieces.
- Cut out the bottom part of enoki mushrooms and wash and split them.
- Slice some green onions, 1 green chili pepper, 1 red chili pepper,
- After boiling stock for 20 minutes, open the lid of the pot and take out kelp.
- Place chunks of the fish, shrimp, clams in the boiling stock.
- Add the maeuntang hot sauce and boil it all over medium heat for 30 minutes.
*tip: It might boil over from time to time. Open the lid and remove the floating foam from the top and then close the lid halfway - Add ½ ts of salt, enoki mushrooms, minari (water dropwort) and ssukgat (garland chrysanthemum), green chili pepper, red chili pepper, and boil a few more minutes before serving.
Your maeuntang is done!
Serving:
Put some fish soup in a bowl for each person and provide each person with a bowl to collect fish bones and serve with rice and other side dishes.
Thank you for your wonderful videos!
I was wondering if I could substitute the snapper with cod (daegue).
Now I am really hungry for spicy seafood soup.
Thank you for another great recipe and fun video.
Is it ok to add a couple of scallops?
Sujin,
Yes, you could replace snapper with cod.
Sylvia,
Yes, a few scallops, why not! : )
Maangchi,
This soup looks so good, I cannot wait to try it! Can you substitute the snapper with any type of fish? Also, your kitchen looks so nice!
Maangchi
can i use daikon radish instead of korean and can i use Kim(laver) instead of Kelp
hey can i use dried anchovy fish at place of kelp?
Luna,
check out http://en.wikipedia.org/wiki/Maeuntang
daikon radish will be good, but don’t use kim for soup.
cindy,
you could use dried anchovy, too
I made Maeuntang today. I added some Dashi Moto Stock to it. It added some more seafood flavor and turned out great. You can get the Dashi powder in any asian super market. I can highly recommend it. My Korean father-in- law and my husband loved it!! He said ‘chin-cha Maeuntang!’
hey maangchi can i use prawns instead of shrimps and
chinese black mushroom instead of shittake?
Luna,
Yes, you can use prawns instead of shrimp.
Chinese black mushroom? I don’t know what it is. Find shiitake mushrooms! : ) Shiitake mushrooms are used for good stock.
hi, i am very fond of korean food, i looked every item of cooking and i enjoy with you. thankyou
hi can i use this recipe and cooking procedure also for hemultang??
rona,
yes, you can. Thank you!
i love the way you cook easy but very delicious
hi if i cant get pepper flakes can i just add extra pepper paste for the sauce?
ken,
Yes, you can,
o thanks for the reply.. i replaced the pepper flakes to paste and it turns out nice.
i got another question for you, i am now in singapore and cant find the vegetable in your recipe here in singapore. if it can be found than where can i find it, if not than do you have any other types of vegetable to substitute that i can find in singapore?
ken,
oh, you are in Singapore. Did you check the forum “where do you get Korean ingredients” section? I’m copying and pasting it here:
I found some Korean grocery stores in Singapore on the internet
1. Korean mart:
20 North Canal Road Tel: 6538-9801
2. Korean trading mart:
163 Tras Street #01-01 (LianHuat Building)
Tel: 6324-5016
or 6324-5017
3. Samjin store:
37 Malan Road Tel: 6777-4988
These all 3 stores say that they can provide delivery service
Hi Maangchi,
I was wondering is tofu the major difference between SoonDubu and Maeun-tang? Thanks, -BenbimBahp
for soondubu jjigae, you will have to use soft tofu called soondubu http://www.maangchi.com/ingredients/soon-du-bu
And for maeun tang (spicy fish stew), plain tofu (for stew) is used.