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| Alternative names | Spicy fish stew |
|---|---|
| Type | Tang |
| Place of origin | Korea |
| Main ingredients | Fish |
| Ingredients generally used | Meat,vegetables,tofu,gochujang |
| Korean name | |
| Hangul | 매운탕 |
| Hanja | 매운湯 |
| RR | maeuntang |
| MR | maeunt'ang |
| IPA | [mɛ̝.un.tʰaŋ] |
Maeun-tang[1] (Korean: 매운탕) orspicy fish stew[1] is a dish inKorean cuisine. It is a hot spicy fish soup boiled withgochujang (Korean red chili pepper paste), '고춧가루'(chili powder), and various vegetables.[2] The name is a combination of two words: '매운', which derives from '맵다', meaning "hot and spicy"; and '탕(湯)', meaning "soup". As its main ingredient, fresh or saltwater fish is cut into several pieces and boiled withgreen vegetables such aswatercress andgarland chrysanthemum.Onion,radish,chilis,crown daisy,garlic, and sometimeszucchini andbean curd are added to the mixture to absorb the chili pepper paste which is the main flavoring of this dish. It is then seasoned with chili powder, garlic, soy sauce, and additionalgochujang may be added once more to taste.
Restaurants that offer this dish often allow customers to select their fish from an aquarium. Many specialty seafood restaurants have several aquariums from which to choose. Popular fish for this dish may includered snapper,sea bass,yellow corvina,codfish,croaker,pollock, and even freshwater fish likecarp andtrout. In addition, other shellfish such as crabs, clams, and oysters can also be added to this soup to complement and enhance its spicy yet refreshing flavors.
This soup is one of Korea's most popular dishes while drinkingsoju. If ordered withhoe at a restaurant, the soup is typically then made from the leftover parts of the fish.
