Spicy Cod, Clam and Tofu Casserole (Maeun Tang) Recipe

Name: Spicy Cod, Clam and Tofu Casserole (Maeun Tang)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1 teaspoon Asian sesame oil; 1 1/2 tablespoons Korean sweet-spicy chili paste (kochujang); 1 medium zucchini, halved lengthwise and sliced crosswise 1/2 inch thick; One 4-inch piece of daikonpeeled, halved lengthwise and sliced crosswise 1/2 inch thick; 6 scallions, white parts only; 1 tablespoon minced garlic; 1 tablespoon Sesame Salt; 4 cups water; 2 cups clam juice; 2 pounds cod steakscut 1 1/2 inches thick, skin and bones removed, bones reserved; 18 small clams, such as Manila clams, littlenecks or cockles; 1 to 2 teaspoons coarsely ground Korean red chile; 1/2 pound soft tofu, cut into 1 1/2-inch dice; Steamed Rice, for serving

Servings: persons

1 tablespoon plus 1 teaspoon Asian sesame oil
1 1/2 tablespoons Korean sweet-spicy chili paste (kochujang)
1 medium zucchini, halved lengthwise and sliced crosswise 1/2 inch thick
One 4-inch piece of daikonpeeled, halved lengthwise and sliced crosswise 1/2 inch thick
6 scallions, white parts only
1 tablespoon minced garlic
1 tablespoon Sesame Salt
4 cups water
2 cups clam juice
2 pounds cod steakscut 1 1/2 inches thick, skin and bones removed, bones reserved
18 small clams, such as Manila clams, littlenecks or cockles
1 to 2 teaspoons coarsely ground Korean red chile
1/2 pound soft tofu, cut into 1 1/2-inch dice
Steamed Rice, for serving

1
Heat 1 tablespoon of the sesame oil in a medium enameled cast-iron casserole.
2
Add the chili paste and stir over low heat for 30 seconds.
3
Add the zucchini, daikon, scallions, garlic and Sesame Salt and stir until aromatic and the vegetables just begin to soften, about 2 minutes.
4
Add the water and clam juice and bring to a boil.
5
Meanwhile, cut the cod into 1 1/2-inch chunks.
6
Wrap the reserved bones in cheesecloth.
7
When the soup boils, reduce the heat to low and add the bones; simmer for 10 minutes.
8
Remove and discard the bones.
9
Increase the heat to moderate and add the cod.
10
Cover and simmer until the fish is almost cooked through, about 2 minutes.
11
Add the clams, cover and cook until they open, about 3 minutes.
12
Meanwhile, heat the remaining 1 teaspoon of sesame oil in a small skillet.
13
Add the ground red chile and cook until fragrant, about 30 seconds.
14
Stir the chile oil into the casserole, add the tofu and simmer for 2 minutes.
15
Ladle into wide bowls and serve with rice.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon plus 1 teaspoon Asian sesame oil, 1 1/2 tablespoons Korean sweet-spicy chili paste (kochujang), 1 medium zucchini, halved lengthwise and sliced crosswise 1/2 inch thick, One 4-inch piece of daikonpeeled, halved lengthwise and sliced crosswise 1/2 inch thick, and more.

Yes, Spicy Cod, Clam and Tofu Casserole (Maeun Tang) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Cod, Clam and Tofu Casserole (Maeun Tang)

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