Maeuntang – Hot Spicy Fish Soup – 매운탕

I love everything about this soup. It’s seafood, hot and spicy!

I took some pictures at the grocery store:

I bought handful of shrimp (with heads attached) ~ 5 shrimps

I bought 1 lb of cod fillet. Yum!

and handful of these little clams (~10)! You could buy more if you’d like! They’re really good if you’ve never had them before (perfect to use them in a seafood soup). Besides, you’ll have to throw few of the bad ones out and you won’t know until you’ve soaked them in salt water!

Ok! Let’s cook!

What you’ll need (serves 4 people):

1 lb of cod fillet

~5 shrimps

~10 shortnecked clams

1 red onion

1 large green onion (it’s different from spring onions) – 대파 “dae-pa”

1 bundle of mugwort, 쑥, “ssuk”

1 oyster mushroom/or any mushroom

1 soft tofu

3 garlic cloves, minced

1 tsp of minced ginger

1 tsp Korean hot pepper paste, 고추장, “gochujang”

1 tsp soy sauce

1 tsp Korean hot pepper flakes

Directions: Add the clams into a bowl of cold water and some salt. Let it sit (later, pick out the opened clams and throw it out! They’re bad and can ruin the soup/we don’t want to get sick or anything!) While that’s happening…

Add about 3-4 cups of water and a thoroughly washed red onion, chopped, (with the outside flaky layer) into a medium saucepan. Let it boil.

While the red onion/water is boiling, clean and rinse the shrimp and fish. Chop the large green onion, mugwort, and mushroom. Slice the cod into squares. Mince the garlic and ginger (optional – they help eliminate that fishy smell!)

Into another medium saucepan, evenly place out the sliced cods, layer it with shrimps and clams (throw away the opened clam, and rinse); then the sliced tofu and mushrooms on top. Using a food strainer with small holes, pour the red onion/water broth you’ve been boiling into the medium saucepan/seafood soup ingredients.

Mix soy sauce, red hot pepper paste, and red pepper flakes – add into the saucepan evenly. Use medium temperature and let it cook for ~30 minutes.

Add the chopped green onions and mugwort into the pot, close the lid. Let it cook for 10 minutes.

and it’s done! Serve and enjoy!

Picture steps:

soak clams into salty, cold water – throw out the opened clams!

Wash red onion, big green onion, mugwort, and oyster mushroom.

thoroughly wash the onion (with the flaky outer skin and all), chop the red onion into squares

대파 “dae-pa” – big green onion 

oyster mushroom

slice cod into squares

place the sliced cods, clams, and shrimps into a medium saucepan.

use a mesh strainer to pour the onion/water broth into the saucepan with your seafood soup ingredients

Korean hot pepper paste and Korean chili flakes

chop mugwort

In Europe, mugwort was once used for medicinal purposes. You’ll find that Korean people use lots of medicinal herbs or aromatic plants/vegetables/roots in our foods. In Korea, Mugwort (“Ssuk”) is consumed non-medicinally; this staple ingredient is actually used in many of our dishes. Mugwort is also sold as a dietary supplement in the United States.

Just a little history –

“Herbalists have prescribed mugwort to treat many different conditions over the years.  In the 1830s, Portuguese sailors introduced mugwort to France, where it became popular as a treatment for blindness and other illnesses. Mugwort has also been used as a tea, a beer flavoring, and occasionally as a spice for meats.” – American Cancer Society

add the chopped green onions/mugwort into pot, cover lid.

Cook for additional ~ 10 minutes.

Take saucepan off the heat…

And it’s done! Yum!

don’t forget the rice!

I hope you like it!

Enjoy! -j


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