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Domi Maeuntang: Spicy Korean Fish Stew with Red Snapper and Clams Recipe

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4.1 from 56 reviews

Domi Maeuntang is a traditional Korean spicy fish stew featuring a whole red snapper simmered with clams, Korean radish, tofu, vegetables, and a robust seasoning blend of gochugaru, gochujang, and doenjang. This hearty stew is cooked in anchovy broth, bringing together fresh seafood and bold flavors for a warming and satisfying dish.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Fish and Seafood

  • 1 whole red snapper, about 1-1/4 pounds
  • 3 little neck clams or any other small clams

Vegetables and Tofu

  • 6 ounces Korean radish (mu), cut into 1 inch disks
  • 6 ounces tofu, cut into 1/2-inch thick small pieces
  • 3 ounces zucchini, sliced
  • 1 scallion, thinly sliced
  • 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, minced
  • 1 teaspoon ginger, minced

Other Ingredients

  • 3 cups anchovy broth or water
  • Salt to taste (about 1 teaspoon)
  • Pepper to taste

Instructions

  1. Prepare Seafood and Vegetables: Clean the whole red snapper by removing guts, scales, and fins if not done already. Rinse and scrub the clams thoroughly. Soak clams in salted water (1 tablespoon salt per 2-3 cups water) for at least 30 minutes to allow them to expel sand. Clean all vegetables and cut the radish into bite-sized pieces. Slice scallions thinly and cut tofu into 1/2-inch pieces.
  2. Mix Seasoning: In a small bowl, combine the gochugaru, gochujang, doenjang, fish sauce, minced garlic, and minced ginger. Mix well until fully incorporated to create a spicy, savory seasoning paste.
  3. Start Broth and Radish: In a medium-sized pot, add the anchovy broth (or water), radish pieces, and the seasoning mix. Bring to a boil over high heat, then cook until radish softens, about 3 minutes.
  4. Cook Fish, Clams, and Tofu: Gently add the red snapper, soaked clams, and tofu pieces to the pot. When the broth returns to a boil, reduce heat to medium. Simmer until clams open and fish is almost cooked through, about 5 minutes. Avoid overcooking as the fish will continue to cook in broth while serving.
  5. Add Vegetables and Finish: Add zucchini, enoki mushrooms (optional), and scallions to the stew. Boil for an additional 1-2 minutes. Place ssukgat (crown daisy) or watercress leaves on top, then turn off the heat. Serve the stew piping hot, optionally garnished with a lemon slice.

Notes

  • Soaking clams is essential to remove sand and grit for a clean tasting broth.
  • Do not overcook the fish as it will continue to cook in the hot broth after serving.
  • You can substitute anchovy broth with water if anchovy broth is unavailable, but anchovy broth provides more umami-rich flavor.
  • Enoki mushrooms are optional but add nice texture and flavor.
  • This stew is best served immediately while hot to enjoy fresh flavors and textures.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Soup/Stew
  • Method: Stovetop
  • Cuisine: Korean

Find it online: https://ellarecipe.com/domi-maeuntang-spicy-korean-fish-stew-with-red-snapper-and-clams-recipe/