Spicy Fish Stew Maeuntang 매운탕
Basically maeun = spicy & tang = soup
I know, when I break it down like that, the whole world starts making sense, huh?
So a few blogs ago, I blogged that where I live, the weather is a bit erratic. That’s an understatement! Just a couple days ago, it was 70 and today, it was 48. I’m a true Southern gal and cold weather scares me. (Anything not 70 is scary weather to me, basically). I’m from Texas where the one time I can vaguely recall it snowing, people completely freaked out. It’s days like this week that are cold, gray, and rainy that I cling to comfort food, my version of comfort food. Spicy fish soup.
Here’s how to get your own comfort
- 2-3 tb pepper paste (gochujang)
- 1 tb garlic
- ½ ts ginger
- ½ ts fish sauce
- ½ ts soy sauce
- 7 c water
- 2 ts anchovies + 2 pieces of kelp
- ½ of a small Mu (Korean radish or daikon)
- 1 small/medium onion
- 2-3 green onions
- 2 Korean peppers
- 1 package enoki mushrooms (or button)
- Bundle of watercress
- ½ lb clams
- ½ lb shrimp
- 2 small/medium croaker, snapper, bass, cod, pollack, etc
- 2 ts pepper flakes (gochugaru)
- Whirl everything for the paste in a food processor until smooth. Lumps are ok.
- Bring everything for your stock to a fierce bubble for at least 20 minutes.
- Drain and introduce the paste and flakes to your stock.
- Sink in your clam and fish
- Tumble in your veggies (save the green onions, watercress, mushrooms). Bring to a boil.
- Add in your shrimp.
- Lastly, top with the remaining veggies.
Hope y’all have a spicy day! (Both in, and out of the kitchen)