Domi Maeuntang (Spicy Fish Stew with Red Snapper)
Korean Bapsang recipe - Korean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 whole snapper (about 1-1/4 pounds)
- 3 little neck clams (or any other small clams)
- 6 ounces mu, (무, Korean radish) (1 inch disk)
- 6 ounces tofu
- 3 ounces zucchini
- 1 scallion
- 1 ounce ssukgat (crown daisy or watercress)
- 1-1/2 tablespoons gochugaru (Korean red chili pepper flakes)
- 1 teaspoon gochujang (Korean red chili pepper paste)
- 1 teaspoon doenjang (Korean fermented soybean paste)
- 1 tablespoon fish sauce (or soup soy sauce)
- 1 tablespoon garlic
- 1 teaspoon ginger
- 3 cups anchovy broth or water
- salt to taste (about 1 teaspoon)
- pepper to taste
Instructions
- 1
Clean the fish, remove guts, scales, and fins, if not already done by the fishmonger. Rinse and scrub the clams. Place the clams in salted water (1 tablespoon of salt in 2 to 3 cups of water) for 30 minutes or longer to get the clams to spit out the sand.
- 2
Clean the vegetables. Cut the radish into bite sizes. Thinly slice the scallions and the pepper. Cut the tofu into 1/2-inch thick small pieces.
- 3
In a small bowl, combine all the seasoning ingredients and mix well.
- 4
Add the broth to a medium size pot along with the radish and the seasoning mix. Bring it to a boil over high heat. Cook until the radish turns soft, about 3 minutes.
- 5
Drop in the fish, clams and tofu. When it comes to a boil again, reduce the heat to medium. Cook until the clams are open and the fish is almost cooked through, about 5 minutes. (Do not overcook. The fish will continue to cook in the boiling hot broth while being served and eaten.)
- 6
Add the zucchini, enoki mushrooms, and scallions, and boil for a minute or two. Place the watercress or crown daisy leaves on top. Turn the heat off. Serve piping hot with the optional lemon slice on top.