Maeuntang Recipe

This recipe is a spicy fish stew that is often served over a hot bed of steamed, fluffy white rice. Various types of fish can be used for this dish - bass, tuna, snapper or even freshwater fish such as trout. This recipe calls for trout but of course, you are free to change it to any type of fish that you would like.

This recipe makes 4 servings.

Ingredients You Will Need:

- 2 PCS of 12 inch sized Trout: cleaned and sliced into pieces
- 6 CUPS of Water
- 6 TBSP. of Gochurang, Korean Chili Paste (This is available in most Asian groceries)
- 1 TBSP. of Light Soy Sauce
- 2 TBSP. of Gochugaru, Korean Chili Powder (This is available in most Asian groceries)
- 1/2 CUP of Radish: sliced thinly
- 2 PCS. of Red Chilies: chopped and seeded
- 3 Cloves of Garlic: minced
- 10 OZ. of Tofu: sliced
- 2 TBSP. of Coarse Salt
- 3 Stalks of Green Onions: chopped
- 3 PCS. of Crown Daisy: sliced into 3 inch pieces (This is available in most Asian groceries)
- 4 Stalks of Parsley: sliced into 3 inch pieces

Instructions:

-1- Place the water into a large pot and bring it to a boil. Stir in the gochurang, gochugaru, and soy sauce. And let it simmer for a few minutes.

-2- Add the following ingredients: radish, chilies and garlic. Continue to simmer over medium-high heat for 3 minutes.

-3- Now add the fish. Continue to simmer until the fish has been cooked through. Add the tofu and season with the salt.

-4- Stir in the green onions, crown daisy and parsley. Cook it for a couple of more minutes before turning off the heat. Serve hot.

-5- Enjoy!

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