| Mae-un Tang |
Website Links For Tang |
Information AboutMae-un Tang |
|
Mae-un Tang is a hot spicy fish soup boiled with Gochujang (Korean chili pepper paste), kochukaru (chili powder) and various vegetables. As its main ingredient, fresh or sea-water fish is cut into several pieces and boiled with ground beef, green vegetables such as watercress and garland chrysanthemum. Onion, radish, chilies, crown daisy, garlic and some times, pumpkin and bean curds are added to the mixture to absorb the chili pepper paste which is the main flavoring of this dish. It is then seasoned with kochukaru, garlic, soy sauce, and additional kochujang may be added once more to meet everyone's taste buds. Restaurants that offer this dish often allow you to select your fish from an aquarium. Many specialty seafood restaurants have several aquariums from which you may select. Popular fish for this dish may include Red Snapper , Sea Bass , Yellow Corvina , Codfish , Croakers , Pollacks , and even fresh water fish like Carp and Trout . In addition, other shell fish such as crabs, clams and oysters can be also added to this soup to compliment and enhance its spiciness but refreshing flavors. This soup is one of Korea's most popular dishes while drinking Soju . If ordered with Sushi or Sashimi at a restaurant, the soup is often then made from the left-over parts of the fish. EXTERNAL LINKS |
|
|