Mae Eun Tang
Spicy Seafood Stew
When I was younger, my family would often go out to eat sushi or take a trip to Redondo Beach to eat crab and at the end of every meal, a huge pot of Mae Eun Tang would be served. Made with assorted seafood, the radish and fragrant notes from perilla leaves and chrysanthemum leaves add to the spicy and savory broth to create a delicious and hearty stew. Mae Eun Tang was actually one of the first recipes I learned from my mom because it was my dad’s favorite dish. I love that now I can make it for my family to enjoy.
- 1 whole Rock Cod cut into pieces
- 2 giant clams
- 3-5 jumbo shrimp
- 3-5 mussels
- 2 red peppers, halved
- 1 1/2 cups Korean radish cut into thin slices
- 1/2 medium onion, sliced
- 5-7 perilla leaves
- 1 bunch of chrysanthemum leaves
- 3 stalks green onions
- 1 bunch shimejj (you can also use shiitake or enoki mushrooms)
- 8 cups water, 3-4 pieces of dried kelp & 5-6 anchovies for stock
Seasoning Paste: ** I like to make a large batch of this seasoning paste and store it in an airtight container in the fridge. You can use it to make other stews and marinades**
- 2 tablespoons gochugaru
- 1 tablespoon soup soy sauce or fish sauce
- 2 tablespoons mirin
- 1 teaspoon gochujang
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
In a large pot. take 8 cups of water and add the dried kelp and anchovies and bring to a boil. Discard kelp and anchovies.
Cut Radish into thin, bite size slices.
Cut green onions into 2" pieces and slice onions.
Prepare seasoning paste and add to the boiling water, along with sliced radish. Cover and let boil for 3-5 minutes.
Add Rock Cod, clams, mussels and shrimp to the pot and cover until clams open up.
Add all sliced vegetables and add perilla leaves, chrysanthemum leaves and mushroom on top, reduce heat to medium. Cover and cook for additional 5 minutes.
Serve & Enjoy!