18 (Mon) January 2010
Daegu Maeun Tang
at their home
-Apgujeong (Hyundai Apts), Gangnam, Seoul, Korea-
with the Family, In-Laws
Tang (탕) is a broad category of Korean soups. The essential characteristic is that the broth consists of a stock made from boiling meat/chicken/seafood, ideally low and slow to extract maximum flavor. Any given tang is typically served as an individual/stand-alone/main-course dish, along with rice and side dishes (e.g., kimchi).
One popular form is maeun tang (매운탕). The stock is derived from fish. The type of fish doesn’t really matter, though certain fatty species are preferred, such as daegu (대구), a local type of cod (as here). Other ingredients include, for example, garlic, scallion, onion, radish, and red chili powder. Indeed, “maeun = spicy.” The dish is popular both as a dinner course or as an anju (안주) (food accompanying alcoholic beverages).
Reportedly, my mother-in-law is an excellent cook. I have yet to see or taste evidence in support of this claim.
NOTE: This post was initially published on GMTD’s prior site and is now reposted on this site. Due to the unavailability of the original image files, however, the photos presented here are the low-resolution versions downloaded from the prior site, hence the poor quality. Thank you for your understanding.