Ingredients with Measurements:
- 1 pound of fresh anchovies
- 1 onion, sliced
- 1 green onion, chopped
- 1/2 cup of Korean radish, sliced
- 1/2 cup of Korean zucchini, sliced
- 1/2 cup of Korean chili pepper, chopped
- 1/4 cup of garlic, minced
- 1/4 cup of Korean soy sauce
- 1 tablespoon of Korean red pepper flakes
- 1 tablespoon of Korean fish sauce
- 1 tablespoon of Korean sesame oil
- 8 cups of water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Strainer
Step-by-step instructions:
1. Clean the anchovies by removing the heads, guts, and scales. Rinse them under cold water and set aside.
2. In a large pot, add the water and bring it to a boil.
3. Add the sliced onion, green onion, Korean radish, Korean zucchini, Korean chili pepper, and garlic to the pot.
4. Add the Korean soy sauce, Korean red pepper flakes, Korean fish sauce, and Korean sesame oil to the pot.
5. Stir the ingredients in the pot and let it simmer for 10 minutes.
6. Add the cleaned anchovies to the pot and let it simmer for another 10 minutes.
7. Season the soup with salt and pepper to taste.
8. Use a ladle to serve the soup into bowls.
9. Garnish with chopped green onions and Korean chili pepper.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 5g
- Protein: 20g
Substitutions for ingredients:
- Anchovies can be substituted with other fish such as mackerel or cod.
- Korean radish can be substituted with daikon radish.
- Korean zucchini can be substituted with regular zucchini.
- Korean chili pepper can be substituted with jalapeno pepper.
Variations:
- Add tofu to the soup for a vegetarian version.
- Use beef or chicken broth instead of water for a richer flavor.
Tips and tricks:
- Use fresh anchovies for the best flavor.
- Be careful not to overcook the anchovies as they can become tough and rubbery.
- Adjust the amount of Korean red pepper flakes according to your spice preference.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
- Serve the soup in individual bowls with a side of steamed rice.
Garnishes:
- Chopped green onions and Korean chili pepper.
Pairings:
- Steamed rice and Korean side dishes such as kimchi and pickled vegetables.
Suggested side dishes:
- Steamed rice, kimchi, pickled vegetables, and Korean pancake.
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute the spice level.
- If the soup is too salty, add more water and adjust the seasoning.
Food safety advice:
- Make sure to clean the anchovies thoroughly before cooking.
- Store the leftover soup in the refrigerator and consume within 3 days.
Food history:
- Maeuntang is a spicy Korean fish soup that is typically made with a variety of seafood such as mackerel, cod, or clams.
Flavor profiles:
- Spicy, savory, and umami.
Serving suggestions:
- Serve the soup hot with a side of steamed rice and Korean side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean