Korean Spicy Fish Soup (Mae Un Tang)

• 10 ounces firm white fish fillets (cut into chunks)
• 4 large shrimp (peeled & deveined)
• 8 ounces daikon radishes (Chinese white radish)
• 1 chili pepper
• 1 green onion
• 10 clams
• dried kelp (dashima 2"x3")
• 2 tablespoons ground red pepper
• 1 tablespoon red bean paste
• 1 tablespoon soy sauce
• 1 1/2 tablespoons chopped garlic
• 1/2 tablespoon ginger juice
• sugar
• salt
• parsley (chopped)

1. Cut daikon into 1"x1" x 1/4" pieces.
2. Deseed chili pepper& cut diagonally into 1/4" slices.
3. Cut green onion into 2" pieces.
4. Mix red pepper, bean paste, soy sauce, garlic, ginger juice& sugar.
5. In soup pot, bring four cups of water to a boil, add clams and boil until they open.
6. Take clams out of pot, add kelp to pot& boil 2 minutes.
7. Put daikon pieces into seasonings& mix well.
8. Add this mixture to pot& boil until daikon is cooked.
9. Add fish& shrimp, boil until cooked.
10. Add clams, green onion& chili pepper slices.
11. Add salt to taste, chopped parlsey, and serve.

white fish, shrimp, daikon radishes, chili pepper, green onion, clams, kelp, ground red pepper, red bean paste, soy sauce, garlic, ginger juice, sugar, salt, parsley

Taken from www.food.com/recipe/korean-spicy-fish-soup-mae-un-tang-23269 (may not work)