This recipe is being posted in answer to a recipe request. Some of the ingredients and directions are unusual, so trial & error may be in order here! Sounds very spicy to me.
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Units: US | Metric
- 10 ounces firm white fish fillets (cut into chunks)
- 4 large shrimp (peeled & deveined)
- 8 ounces daikon radishes (Chinese white radish)
- 1 chili pepper
- 1 green onion
- 10 clams
- dried kelp (dashima 2"x3")
- 2 tablespoons ground red pepper
- 1 tablespoon red bean paste
- 1 tablespoon soy sauce
- 1 1/2 tablespoons chopped garlic
- 1/2 tablespoon ginger juice
- parsley (chopped)
- 1Cut daikon into 1"x1" x 1/4" pieces.
- 2Deseed chili pepper& cut diagonally into 1/4" slices.
- 3Cut green onion into 2" pieces.
- 4Mix red pepper, bean paste, soy sauce, garlic, ginger juice& sugar.
- 5In soup pot, bring four cups of water to a boil, add clams and boil until they open.
- 6Take clams out of pot, add kelp to pot& boil 2 minutes.
- 7Put daikon pieces into seasonings& mix well.
- 8Add this mixture to pot& boil until daikon is cooked.
- 9Add fish& shrimp, boil until cooked.
- 10Add clams, green onion& chili pepper slices.
- 11Add salt to taste, chopped parlsey, and serve.
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Nutritional Facts for Korean Spicy Fish Soup (Mae Un Tang)
Serving Size: 1 (196 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 133.7
- Calories from Fat 17
- Total Fat 1.9 g
- Saturated Fat 0.3 g
- Cholesterol 70.3 mg
- Sodium 587.5 mg
- Total Carbohydrate 7.7 g
- Dietary Fiber 2.0 g
- Sugars 2.4 g
- Protein 21.2 g
The following items or measurements are not included:
red bean paste