Ingredients with Measurements:
- 1 lb. mixed seafood (shrimp, squid, mussels, clams)
- 1 onion, sliced
- 4 garlic cloves, minced
- 2 green onions, chopped
- 1/4 cup Korean chili flakes (gochugaru)
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 1 tbsp. sesame oil
- 6 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot or dutch oven
- Ladle
Step-by-step instructions:
1. Rinse the seafood under cold water and set aside.
2. In a large pot or dutch oven, sauté the onions and garlic until fragrant.
3. Add the Korean chili flakes and stir for a minute.
4. Pour in the water and bring to a boil.
5. Add the seafood, soy sauce, and fish sauce. Simmer for 10 minutes.
6. Add the sesame oil and green onions. Simmer for another 5 minutes.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 7g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Korean chili flakes can be substituted with red pepper flakes or cayenne pepper.
- Fish sauce can be substituted with oyster sauce or soy sauce.
Variations:
- Add vegetables such as zucchini, mushrooms, or carrots.
- Use chicken or beef instead of seafood.
Tips and tricks:
- Use fresh seafood for the best flavor.
- Adjust the spiciness according to your preference.
- Serve with rice or noodles.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with a ladle.
Garnishes:
- Sprinkle with chopped cilantro or green onions.
Pairings:
- Serve with rice or noodles.
Suggested side dishes:
- Kimchi
- Steamed vegetables
Troubleshooting advice:
- If the soup is too spicy, add more water or broth to dilute the heat.
Food safety advice:
- Make sure to cook the seafood thoroughly to avoid foodborne illness.
Food history:
- Maeuntang is a spicy Korean fish stew that originated from the coastal regions of Korea.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve hot as a main dish.
Related Categories
Cooking Method: N/A
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Region: Korean
Taste: Spicy, Savory, Tangy, Umami, Fishy, spicy, savory, umami, tangy, bold