Mae-un-tang : Korean Hot Spicy Fish Soup

Mae-un-tang : Korean Hot Spicy Fish Soup
Korean Food Ingredients

•     2 trouts whole (12-14 inches) or other fishes listed above. Use discretion in size if cooking with other fish
•     ½ cup radish, thin sliced
•     2-3 red chilies, cut in a bias
•     3 green onions, cut in a bias
•     3-4 crown daisy, cut top part into 3 inches
•     4-5 parsley, take out leaves and cut into 3 inches
•     6 tbsp gochujang
•     1 tbsp soy sauce
•     2 tbsp gochugaru
•     3 tbsp minced garlic
•     3 tbsp salt
•     6 cups water
•     ¼ squash, thin sliced (optional)
•     10 oz bean curds (optional)

Instructions

1.     First of all scale and wash the fish, then vertically cut into several pieces.
2.     And then put water in a pot, start boiling.
3.     Next is to add gochujang, gochugaru and soy sauce. Bring to a boil.
4.     Add radish, squash, half of chilies, keep cooking on a medium heat for 3-4 minutes.
5.     Add fish and garlic.
6.     Heat until fish is completely cooked.  Add salt to taste.
7.     Add green onions and parsley.
8.     Cook for another 1-2 minute and add crown daisy.
9.     Serve hot with white rice.
   Mi-yeok-guk-korean-seaweed-soup