Domi Maeuntang (Spicy Fish Stew with Red Snapper)
User Reviews
4.7
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Servings
2
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Course
Main Course
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Cuisine
Korean
Domi Maeuntang (Spicy Fish Stew with Red Snapper)
Description
The stew begins by cleaning the whole red snapper and soaking clams to remove sand. Korean radish, zucchini, scallions, and crown daisy are prepared alongside small tofu cubes. The seasoning paste, combining gochugaru, gochujang, doenjang, fish sauce, garlic, and ginger, is mixed in advance to infuse the broth with complex spicy and umami layers.
Anchovy broth or water is brought to boil with radish and the spicy paste, cooking until the radish softens. Fish, clams, and tofu are added carefully and cooked until the fish is nearly done and clams open. Vegetables and scallions are added toward the end for freshness and gentle cooking. This results in a robust stew with spicy heat balanced by the fermented pastes and gently sweet seafood flavors from snapper and clams.
Domi Maeuntang is served hot with rice and is traditionally enjoyed fresh to preserve the texture of the fish and vegetables.
Ingredients
- 1 snapper about 1-1/4 pounds, whole
- 3 clams or any other small clams, little neck variety
- 6 ounces Korean radish 1 inch disk, aka mu, 무
- 6 ounces tofu
- 3 ounces zucchini
- 1 scallion
- 1 ounce ssukgat crown daisy or watercress
Seasoning:
- 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
Other:
- 3 cups anchovy broth or water
- salt about 1 teaspoon, to taste
- black pepper to taste
Instructions
- 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.
- 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.
- In a small bowl, combine all the seasoning ingredients and mix well.
- 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.
- 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.)
- 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.
User Reviews
Overall Rating
4.7
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