(Spicy Fish Stew with Red Snapper)

Domi Maeuntang

One of the classic Korean stew dishes is this spicy fish stew, called maeuntang (매운탕).

“

Clean the fish, remove guts, scales, and fins, if not already done by the fishmonger. Rinse and scrub the clams. Place the clams in salted water.

1

Clean the vegetables. Cut the radish into bite sizes. Thinly slice the scallions and the pepper. Cut the tofu into 1/2-inch thick small pieces.

2

In a small bowl, combine all the seasoning ingredients and mix well.

3

Add the broth to a medium size pot along with the radish and the seasoning mix. Bring it to a boil over high heat. Cook until the radish turns soft.

4

Drop in the fish, clams and tofu. When it comes to a boil again, reduce the heat to medium. Cook until the clams are open and the fish is almost cooked through.

5

Add the zucchini, enoki mushrooms, and scallions, and boil for a minute or two.  Place the watercress or crown daisy leaves on top. Serve.

6

Enjoy!

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