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Maeuntang (spicy fish soup)

Korean cuisine · Maangchi · ♥ 2.8K likes · 618.1K views · 7 min video

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Read about whole (round, drawn or dressed) in the BrightCulinary Book

Maeuntang (spicy fish soup), from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:39
  • 1 whole red snapper
  • 1 tbsp ginger
  • Korean soju
Check the snapper for freshness: reddish gills, clear wide-open eyes.
Maeuntang and choosing a fresh fish
▶ 1:33
  • fish sauce
  • shiitake mushrooms
  • supka
Soak the shiitake mushrooms, then cut thinly.
Preparing the vegetablesSlicingRead
▶ 2:55
Trim the brownish bottom from the enoki.
▶ 3:37
Scale the red snapper, halve it and clean out the intestine.
Cleaning the red snapper
▶ 4:22
  • kelp
After boiling the stock 20 minutes, open the pot and take out the kelp.
Kelp stock and the fish go inBoilingRead
▶ 5:02
  • fish
  • shrimp
Add the fish and shrimp; after five or ten minutes leave the lid half open so it does not boil over.
▶ 5:44
Cook 30 minutes over medium heat.
Finishing greens and tasting
▶ 5:44
  • green onion
  • enoki mushroom
  • ½ tsp salt
Add green onion, enoki mushroom, half a teaspoon of salt and, last, the sukkak; cook two minutes.