Mae-un-tang
Hot Spicy Fish Soup
매운탕

Maeuntang is a hot spicy fish soup boiled with kochujang (red chili pepper paste), kochukaru (red chili pepper flakes) and various vegetables. As its main ingredient, fresh or sea-water fish is cut into several pieces and boiled with ground beef and green vegetables such as watercress and garland chrysanthemum.  In addition, onion, radish, chilies, crown daisy, garlic and sometimes, pumpkin and bean curds are added to the mixture to absorb the kochujang which is the base flavor of this dish. It is then seasoned with kochukaru, garlic, soy sauce and potentially more kochujang to meet everyone's taste buds.

• 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 kochujang
• 1 tbsp soy sauce
• 2 tbsp kochukaru
• 3 tbsp minced garlic
• 3 tbsp salt
• 6 cups water
• ¼ squash, thin sliced (optional)
• 10 oz bean curds (optional)

1. Scale and wash the fish, then vertically cut into several pieces.
2. Put water in a pot, start boiling.
3. Add kochujang, kochukaru 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.

• Hahm Ji Bach: Bayside; Flushing
• Kum Gang San: Flushing; Manhattan