Spicy Fish Soup (Mae Un Tang)

Ingredients: H

10 oz fish (get a cleaned, whole fish, not fillet), 4 shrimps, suk gat (Italian parsley if you don’t have it), 8 oz of Chinese white radish or “daicon” ("Moo" in Korean) 1 chilly pepper, green onion, 10 clams, dried Kelp (Dashima* 2X3 inch) 

Seasoning 2 Tbs of ground red pepper, 1 Tbs of red bean paste (gochujang), 1 Tbs of soy sauce for soup, 1 ½ Tbs of chopped garlic, ½ Tbs of ginger juice, sugar

*Dashima is kelp, thicker than seaweed and sea laver.  Flat, and one piece, not overlapped like sea laver.

Directions:
  1. Clean fish.  Scrape out scales (if there are scales), cut out fins, take out guts and wash in salt water.  Then cut fish into several chunks. 
  2. Take out black strings at the back of shrimps, and wash in salt water.
  3. Cut daicon 1X1X¼ inch pieces. Deseed a chilly pepper and cut it ¼ inch thick pieces diagonally. Cut green onion into 2 inch length pieces.
  4. Clean suk gat, and cut them about 2 inch length pieces.
  5. Mix ground red pepper, red bean paste, soy sauce for soup, chopped garlic, ginger juice, and sugar to make seasoning.
  6. In a pot, pour 4 cups of water and boil clams until they are opened. Take out clams, and put dashima and boil for about two minutes.
  7. While doing so, put diaon into seasoning and mix well. Add this mixture into the pot, and boil until daicon is cooked.
  8. Add fish pieces, shrimps and boil until cooked.
  9. Then add cooked clams, green onion, chilly pepper. After about a minute or so, add salt and suk gat(or fresh parsley) at the end.

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