Spicy Korean Fish Stew Recipe

The classic korean fish stew is traditionally known as maeun-tang, which means "Spicy" And "Soup" Or "Stew" In the korean language. The stew is a little bit spicy, a little sweet, and has dozens of variations. Any number of types of fish can be used, including cod, red snapper, halibut, yellow croaker, corvina, sea bass or pollack. Try to go to a fishmonger so you can have the fish head for the broth, even if you have it cleaned and filleted for you. In certain seafood restaurants in korea and in some korean restaurants abroad, you can choose your fish while it's still swimming. The chefs at the restaurant will prepare your fish so that you can enjoy it raw (hwe), and then the restaurant will make this soup for you from the left-over parts of your fish (the head, leftover flesh, and bones) to eat after your sashimi. It ensures that no parts of the fish go to waste, making this an ultra-sustainable meal.