Spicy Korean fish stew. If you love seafood and spicy stews, I'm sure you'll absolutely love this one, called maeuntang in Korean and spicy fish stew (or soup) in English. It can be made with pretty much any type of fish but most importantly the fish should be fresh! In this recipe and video I use black sea bass, or nongeo in.

One of the classic Korean stew dishes is this spicy fish stew, called maeuntang (매운탕). Maeuntang is a general term for spicy stews, but it's commonly used to refer to spicy fish stews. "Maeun" means spicy. "Tang" is a term used for certain types of soup (guk), such as seolleongtang. Spicy Korean fish stew is made in three simple steps: Simmer the fish broth, make a simple seasoning paste, mix them together. You can have Spicy Korean fish stew using 15 ingredients and 3 steps. Here is how you cook that.

Ingredients of Spicy Korean fish stew

You need of whole fish(e.g. progie, bass, snapper, Flounder and etc).
It's of mung sprouts.
It's of firm tofu.
Prepare of mung glass noodle.
You need of medium onion.
You need of leek.
Prepare of green onions.
Prepare of korean hot pepper flakes.
Prepare of soy sauce.
You need of honey or brown rice syrup or sugar.
It's of gochujang.
Prepare of garlic paste.
Prepare of ginger paste.
You need of white toasted sesame seeds.
It's of rice flour + 1/4 cup water to make starchy water.

Add spiciness to that party and you'll take shiwonhada to the next level. This is Korean comfort food: a hearty yet delicate fish soup. Use your fingers and/or a small paring knife to extract any flesh from fish head and the collar. If you are also using a fish rack, you can extract a significant amount of flesh from it by holding one end and strumming your fingers along the bones.

Spicy Korean fish stew step by step

Flaky fish such as flounder, porgie, bass, red snapper (yellow tails) or mullet are great good choice for this recipe. Fresh mackerel is also very good but salmon or tuna are not good here. Boil the cleaned fish covered by water for 5 minutes..
While the fish is boiling, make the paste by mixing hot pepper flakes with soy sauce, garlic ginger paste, gochujang, honey and starchy water. Set aside..
Discard half of the cooking water (fish stock can be used for other dishes). Add the bean sprouts, cubed firm tofu, sliced onion and mung bean glass noodle. Stir in half amount of the sauce. Bring it to a boil and reduce to simmer and cook for 10~ 15 minutes. Make sure the simmering the liquid is not too much or too little (soak up by the glass noodle). Adjust seasoning with the remainder paste. Top with green onion and toasted sesame seeds. Serve with bread or rice..

If you love seafood and spicy soup, Im sure you will absolutely love this stew, called maeuntang in Korean and spicy fish stew (or soup) in English. Lori: Keeping dried anchovies in her purse. Korean maeuntang usually is made with anchovy stock, chrysanthemum greens and a whole fish that's been cut into pieces. And it's typically brought to the table simmering in a wide, shallow pot. Korean Spicy Fish Soup (Mae Un Tang) Food.com.