Korean Spicy Fish Soup Mae Un Tang Recipes

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A SPICY KOREAN NOODLE SOUP

An "Anything Goes" would-be Korean soup. But if you don't have basic korean ingredients around the home, then I include my typical substitutions. * Kochukaru and Kochujang are typical Korean ingredients for Hot Pepper Flakes and Hot Pepper Paste (in that order) * If you do not have these available, I have included Cayenne Pepper and Maggi Sweet Chili Sauce as you can get the at most grocery stores This recipe was inspired by About.com's Naomi Imatome-Yun (Korean Cooking). This is my favorite variation

Provided by Panda Chef

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12



A Spicy Korean Noodle Soup image

Steps:

  • Begin boiling noodles (or if you prefer, finish boiling these first).
  • Place chopped cabbage/kale into a stock pot and saute with soy sauce, garlic, sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted.
  • Immediately add the chicken soup stock and bring to boil.
  • Reduce heat and add in sweet chili sauce to taste. (If you want a big kick (or you're mad at someone, add the Japanes Chilis).
  • Add in chicken or beef. DO NOT ADD Shrimp or Tofu at this step.
  • Bring back to a simmer.
  • Beat Egg, then stream into soup.
  • After 15 minutes add in noodls.
  • Finally, add tofu or shrimp.
  • Top with Scallions and Salt and Pepper as desire.

1 cup chopped cabbage or 1 cup kale
2 tablespoons soy sauce
1 teaspoon chopped garlic
1 teaspoon sesame oil (I recommend Kadoya brand, or Orchid brand)
2 tablespoons chili pepper flakes (Kochukaru) or 2 tablespoons cayenne powder (Kochukaru)
4 cups chicken stock (my favorite, but use what you want)
1/2 a scallion, chopped (optional)
3 dried japanese chilies (optional)
1 tablespoon sweet chili sauce (I prefer Maggi Sweet Chili Sauce, or Kochujang)
2 eggs, Beaten
8 ounces maifun noodles (or any rice noodle you please)
6 ounces meat (beef, chicken, pork, or shrimp. Great for leftovers!)

KOREAN SPICY FISH SOUP (MAE UN TANG)

This recipe is being posted in answer to a recipe request. Some of the ingredients and directions are unusual, so trial & error may be in order here! Sounds very spicy to me.

Provided by KeyWee

Categories     Korean

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15



Korean Spicy Fish Soup (Mae Un Tang) image

Steps:

  • Cut daikon into 1"x1" x 1/4" pieces.
  • Deseed chili pepper& cut diagonally into 1/4" slices.
  • Cut green onion into 2" pieces.
  • Mix red pepper, bean paste, soy sauce, garlic, ginger juice& sugar.
  • In soup pot, bring four cups of water to a boil, add clams and boil until they open.
  • Take clams out of pot, add kelp to pot& boil 2 minutes.
  • Put daikon pieces into seasonings& mix well.
  • Add this mixture to pot& boil until daikon is cooked.
  • Add fish& shrimp, boil until cooked.
  • Add clams, green onion& chili pepper slices.
  • Add salt to taste, chopped parlsey, and serve.

10 ounces firm white fish fillets (cut into chunks)
4 large shrimp (peeled & deveined)
8 ounces daikon radishes (Chinese white radish)
1 chili pepper
1 green onion
10 clams
dried kelp (dashima 2"x3")
2 tablespoons ground red pepper
1 tablespoon red bean paste
1 tablespoon soy sauce
1 1/2 tablespoons chopped garlic
1/2 tablespoon ginger juice
sugar
salt
parsley (chopped)

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