Ingredients with Measurements:
- 1 lb of white fish (cod, halibut, or snapper)
- 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 crown daisy, chopped
- 1/4 cup of Korean chili pepper flakes
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of minced garlic
- 6 cups of water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Serving bowls
Step-by-step instructions:
1. Rinse the fish and cut it into bite-sized pieces.
2. In a large pot, add the fish, onion, green onion, Korean radish, Korean zucchini, and Korean crown daisy.
3. Add 6 cups of water to the pot and bring it to a boil over high heat.
4. Once boiling, reduce the heat to medium and add the Korean chili pepper flakes, soy sauce, fish sauce, and minced garlic.
5. Simmer for 20-25 minutes or until the fish is cooked through and the vegetables are tender.
6. Season with salt and pepper to taste.
7. Serve hot in individual bowls.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 2g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Any white fish can be used in place of cod, halibut, or snapper.
- Regular radish and zucchini can be used in place of Korean radish and zucchini.
- Spinach or bok choy can be used in place of Korean crown daisy.
Variations:
- Add tofu or seafood such as shrimp or clams.
- Use chicken or beef instead of fish.
- Use different vegetables such as mushrooms, carrots, or potatoes.
Tips and tricks:
- Use fresh fish for the best flavor.
- Adjust the amount of Korean chili pepper flakes to your desired level of spiciness.
- Serve with steamed rice and kimchi for a complete meal.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Garnish with chopped green onion and Korean chili pepper flakes.
Garnishes:
Chopped green onion and Korean chili pepper flakes.
Pairings:
Steamed rice and kimchi.
Suggested side dishes:
Korean pancake, stir-fried vegetables, or Korean potato salad.
Troubleshooting advice:
- If the soup is too spicy, add more water or reduce the amount of Korean chili pepper flakes.
- If the fish is overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Maeuntang is a traditional Korean fish soup that is typically made with a variety of seafood and vegetables.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot in individual bowls.
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Region: Korean