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Maewuntang (Spicy Lapu-lapu Stew)

Ingredients

Main ingredients:

  • 800 g lapu-lapu
  • 4-5pc (1C)  shrimp (or clam)
  • 250 g  radish
  • 150 g  bean sprout
  • 70 g water parsley
  • ½ stalk green onion
  • 1 ea red chili
  • 1 ea  green chili
  • 3 Tbsp  mirin or soju
  • 6C anchovy broth or water

Seasoning:

  • 1.5 Tbsp chili powder
  • ½ Tbsp chili paste
  • 2 Tbsp anchovy sauce
  • 2 Tbsp garlic
  • 1 tsp ginger
  • A pinch black pepper
  • 2 or 3 tsp salt
  • 1.5 L  water
  • 20 g anchovy
  • 2 pc  kelp

Instructions

Directions:

  • Remove guts, scales, and fins of the lapu-lapu. Cut it into 5 cm long pieces and rinse with water.
  • Remove the guts of shrimps and wash them clean.
  • Trim the head and tail of the bean sprouts.
  • Remove the leaves of the water parsley and prepare only the stems.
  • Clean the vegetables.
  • Cut the radish into bite sizes of flat square.
  • Slice the green onion, green chili, and red chili diagonally.
  • Cut the water parsley into 5 cm long pieces.

How to cook:

  • In a small bowl, combine all the seasoning ingredients and mix well.
  • Put the broth to a pot along with the radish and the seasoning mix.
  • Bring it to a boil over high heat. Cook until the radish turns soft, about 5 minutes.
  • Drop in the fish and bean sprout. When it comes to a boil again, reduce the heat to medium. Cook until the fish is cooked about 5 minutes.
  • Add the water parsley, green onion, and chilies and boil for a minute. Turn the heat off.