Hot Spicy Fish Soup Maeuntang Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

One 12-16 oz red snapper or cod fish (any meaty white-fleshed fish will do)

head and tail removed

cut into thirds and gutted

a handful of littleneck clams or mussels

1/4 of a large

Korean radish

1/2 zucchini

1/2 onion

a handful of crown daisy

1 small bag of Paengi

a/k/a Enoki mushrooms

1/2 block of firm bean curd

2 scallions (both white and green parts)

1 Korean chili pepper

1 green hot pepper

Kelp base soup:

20 anchovies, 1 sheet of kelp (4”x4”), 8 cups of water

Seasoning:

3-1/2 large spoonful of hot Korean chili pepper powder, 5 large spoonful of kelp soup base, 1 spoonful minced garlic, 2 large spoonfuls of salted and fermented shrimp sauce (saeujeot)

Method:

Remove the fish pieces from the plastic bag and give them a quick rinse under cold tap water, making sure to clean out the insides (especially any dark bloody bits that cling to the fish bones, as those tend to coagulate in the soup, not really adding to the flavor).

Put kelp base soup with the radish that has been cut into 1/4” quarter-moon slices. (Make sure to remove the outer peel of the radish).

When it boils, add the seasoning, zucchini (1/3”-1/2” half-moons) and onion.

When it boils again, add fish (Please do not cover the pot, while it boils with fish). Add the clams and/or mussels at this point.

Add crown daisy, Paengi mushrooms, cubed bean curd, cut-up scallions, Korean chili pepper and green pepper.

Add a bit more water or fermented shrimp sauce (saeujeot) to your taste.

Boil for 2-3 minutes; lower the heat to a simmer for another 4-5 minutes (or until ready to serve).