Prep 15 mins
Cook 20 mins
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.
- 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)
- Cut daikon into 1"x1" x 1/4" pieces.
- Deseed chili pepper& cut diagonally into 1/4" slices.
- Cut green onion into 2" pieces.
- Mix red pepper, bean paste, soy sauce, garlic, ginger juice& sugar.
- In soup pot, bring four cups of water to a boil, add clams and boil until they open.
- Take clams out of pot, add kelp to pot& boil 2 minutes.
- Put daikon pieces into seasonings& mix well.
- Add this mixture to pot& boil until daikon is cooked.
- Add fish& shrimp, boil until cooked.
- Add clams, green onion& chili pepper slices.
- Add salt to taste, chopped parlsey, and serve.
Great and easy recipe! Couldn't find fresh clams here so I left that out and added extra shrimp. It was spicy but not overpowering. I'll make this again.
We had a Korean friend who always brought the most delicious cuisine to church. One Sunday it was freezing cold and the people who had signed up to bring refreshments that Sunday never showed. But since our friend always brought something she made, we had Mae Un Tang in styrofoam cups! It was heavenly. I like it when I'm sick too. Glad I found it here! I'm going to have to make it soon!