This version of Korean Maeuntang, a hot spicy fish soup is bright, fresh, and fiery. Chili paste, chili flakes, and fresh chilies layer on the heat while beech mushrooms add slightly crunchy slightly nutty texture and flavor to the fragrant fish broth. Pan-seared fresh local swordfish sits atop the soup, retaining its crispy exterior. Fresh cilantro and scallion add verdant sparks. The flavor comes from the various forms of red chili, not from a long simmer, so this mouthwatering red-hot meal can be on the table in about 20 minutes…
A Maeuntang Recipe
Bring 3 c. flavorful fish stock to a boil along with:
- 2 cloves of minced garlic
- 1 T. gochujang (Korean chili paste)
- 1 t. gochugaru (Korean chili flakes)
- 1 T. soju (Korean rice liquor)
- 1 T. low-sodium soy sauce
Simmer for 10 minutes.
Meanwhile, slice the very bottom of the stem from beech mushrooms, taking care to leave enough stem so mushrooms are still bound together in little clusters. Cook in simmering doenjang (Korean fermented soybean paste) broth until “tender with a crunch.” Drain. Set aside.
Sauté fresh swordfish fillets in olive oil over high heat, browning both sides, taking care not to overcook. Season with sea salt.
Place mushrooms in the bottom of a soup bowl. Sprinkle sliced scallion and thinly sliced red jalapeño over the mushroom. Ladle hot fish soup over the top. Place fish on top, taking care that the fish is not submerged in the soup, to maintain the crisp surface. Finish with fresh cilantro leaves and a sprinkling of Korean red chili flakes. Serve with white rice on the side.
*This soup requires the unique flavors of the Korean pantry items. I buy them at our local Korean Market in Torrance. They can be purchased online (find them all on amazon).
**Most of my Korean-Style cooking is an adventurous interpretation of the standard recipes.
Spirited Korean Style Dishes on Taste With The Eyes:
Spicy Colorful Veggie Tacos, Korean Style
Doenjang Chigae with Bison
Halibut Galbi Jim
Kongnamul with Tofu Carpaccio
Chicken Pad Thai, Bibimbap Style
Swordfish Hot Pot!