| rdfs:comment
| - 매운탕(영어: Maeun-tang 또는 spicy fish stew)은 한국 요리로서 생선을 고추장, 고춧가루, 그리고 여러 가지 채소와 함께 끓여낸 음식이다. 맵고 자극적인 맛이 특징이며, 주재료인 생선은 민물고기와 바닷고기 모두 사용된다. 생선을 적당한 크기로 토막내어 미나리, 쑥갓, 양파, 무, 고추, 마늘, 호박, 두부 등과 함께 끓인다. 매운탕의 간은 고춧가루, 마늘, 간장, 고추장 등으로 맞춘다. 매운탕을 판매하는 식당에는 수조를 갖추고 있는 경우가 많아, 손님들이 수조에서 원하는 생선을 고르도록 되어있다. 매운탕에 자주 쓰이는 생선으로는 도미, 농어, 조기, 대구, 메기, 민어, 명태, 잉어, 송어, 동자개 등이 있다. 부재료로 여러 가지 해산물이 들어가는데, 기호에 따라 게, 조개, 굴 등이 들어가 맛을 좀 더 풍부하게 한다. 매운탕은 한국의 술인 '소주'를 마실 때 함께 즐겨먹는 음식이다. 또한, 종종 횟집에서 회를 먹고 난 뒤 남은 생선으로 매운탕을 끓여 제공하기도 한다. (ko)
- Maeun-tang (매운탕) or spicy fish stew is a hot spicy Korean cuisine fish soup boiled with gochujang (Korean red chili pepper paste), '고춧가루'(chili powder), and various vegetables. The name is a combination of two words: '매운', which derives from '맵다', meaning "hot and spicy"; and '탕(湯)', meaning "soup". As its main ingredient, fresh or saltwater fish is cut into several pieces and boiled with green vegetables such as watercress and garland chrysanthemum. Onion, radish, chilis, crown daisy, garlic, and sometimes zucchini and bean curd are added to the mixture to absorb the chili pepper paste which is the main flavoring of this dish. It is then seasoned with chili powder, garlic, soy sauce, and additional gochujang may be added once more to taste. (en)
- El mae-un tang es una sopa de pescado picante de la gastronomía de Corea cocida con gochujang (pasta de pimiento chile rojo), kochukaru (chili molido) y diversa verdura. Como su ingrediente principal, el pescado de agua dulce o salada se corta en varios trozos y se cuece con ternera picada y tales como el berro de agua y la mojigata. Se añaden cebolla, rábano, pimiento chile, , ajo y a veces calabacín y tofu a la mezcla para absorber la pasta de pimiento chile, que es el principal condimento del plato. Entonces se sazona con kochukaru, ajo, salsa de soja y más gochujang al gusto. (es)
- Maeuntang (sup pedas) adalah masakan sup ikan pedas khas Korea yang direbus dengan saus gochujang. Asal nama maeuntang adalah kata maeun yang berarti pedas dan tang yang berarti sup. Bahan utama maeuntang adalah ikan air tawar atau laut segar yang direbus bersama saus gochujang, (gochugaru), sayuran hijau seperti, selada air, tanaman ssuk-gat serta bawang, lobak, daging sapi, cabai, zucchini, tahu, dan berbagai jenis bumbu dan rempah-rempah. (in)
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| has abstract
| - El mae-un tang es una sopa de pescado picante de la gastronomía de Corea cocida con gochujang (pasta de pimiento chile rojo), kochukaru (chili molido) y diversa verdura. Como su ingrediente principal, el pescado de agua dulce o salada se corta en varios trozos y se cuece con ternera picada y tales como el berro de agua y la mojigata. Se añaden cebolla, rábano, pimiento chile, , ajo y a veces calabacín y tofu a la mezcla para absorber la pasta de pimiento chile, que es el principal condimento del plato. Entonces se sazona con kochukaru, ajo, salsa de soja y más gochujang al gusto. Los restaurantes que ofrecen este plato permiten a menudo a sus clientes elegir el pescado de un acuario. Muchos restaurantes especializados en marisco tienen varios acuarios de los que elegir. Pescados populares para este plato son el huachinango, la lubina, la corvina, el bacalao, el abadejo e incluso peces de agua dulce como la carpa y la trucha. Además también pueden añadirse mariscos tales como cangrejos, almejas y ostras para complementar esta sopa y mejorar su sabor. Esta sopa es uno de los platos más populares de Corea cuando se bebe soju. Si se pide con hoe en un restaurante, la sopa se hace entonces a menudo a partir de los restos del pescado. (es)
- Maeun-tang (매운탕) or spicy fish stew is a hot spicy Korean cuisine fish soup boiled with gochujang (Korean red chili pepper paste), '고춧가루'(chili powder), and various vegetables. The name is a combination of two words: '매운', which derives from '맵다', meaning "hot and spicy"; and '탕(湯)', meaning "soup". As its main ingredient, fresh or saltwater fish is cut into several pieces and boiled with green vegetables such as watercress and garland chrysanthemum. Onion, radish, chilis, crown daisy, garlic, and sometimes zucchini and bean curd are added to the mixture to absorb the chili pepper paste which is the main flavoring of this dish. It is then seasoned with chili powder, garlic, soy sauce, and additional gochujang may be added once more to taste. Restaurants that offer this dish often allow customers to select their fish from an aquarium. Many specialty seafood restaurants have several aquariums from which to choose. Popular fish for this dish may include red snapper, sea bass, yellow corvina, codfish, croaker, pollock, and even freshwater fish like carp and trout. In addition, other shellfish such as crabs, clams, and oysters can also be added to this soup to complement and enhance its spicy yet refreshing flavors. This soup is one of Korea's most popular dishes while drinking soju. If ordered with hoe at a restaurant, the soup is typically then made from the leftover parts of the fish. (en)
- Maeuntang (sup pedas) adalah masakan sup ikan pedas khas Korea yang direbus dengan saus gochujang. Asal nama maeuntang adalah kata maeun yang berarti pedas dan tang yang berarti sup. Bahan utama maeuntang adalah ikan air tawar atau laut segar yang direbus bersama saus gochujang, (gochugaru), sayuran hijau seperti, selada air, tanaman ssuk-gat serta bawang, lobak, daging sapi, cabai, zucchini, tahu, dan berbagai jenis bumbu dan rempah-rempah. Banyak restoran yang menjual menu sup ini dengan mengizinkan para pembeli memilih sendiri ikan yang mereka inginkan dari aquarium. Jenis ikan yang umum dicari pembeli adalah ikan kakap merah, kerapu, , kod, , , dan ikan air tawar seperti ikan mas dan trout. Adapula pilihan lain seperti kepiting, kerang dan tiram. Sup ini sangat populer sebagai teman minum soju dan hoe (ikan mentah). Jika memesan maeuntang bersama hoe, maka hoe akan dibuat dari jenis ikan yang dipesan. (in)
- 매운탕(영어: Maeun-tang 또는 spicy fish stew)은 한국 요리로서 생선을 고추장, 고춧가루, 그리고 여러 가지 채소와 함께 끓여낸 음식이다. 맵고 자극적인 맛이 특징이며, 주재료인 생선은 민물고기와 바닷고기 모두 사용된다. 생선을 적당한 크기로 토막내어 미나리, 쑥갓, 양파, 무, 고추, 마늘, 호박, 두부 등과 함께 끓인다. 매운탕의 간은 고춧가루, 마늘, 간장, 고추장 등으로 맞춘다. 매운탕을 판매하는 식당에는 수조를 갖추고 있는 경우가 많아, 손님들이 수조에서 원하는 생선을 고르도록 되어있다. 매운탕에 자주 쓰이는 생선으로는 도미, 농어, 조기, 대구, 메기, 민어, 명태, 잉어, 송어, 동자개 등이 있다. 부재료로 여러 가지 해산물이 들어가는데, 기호에 따라 게, 조개, 굴 등이 들어가 맛을 좀 더 풍부하게 한다. 매운탕은 한국의 술인 '소주'를 마실 때 함께 즐겨먹는 음식이다. 또한, 종종 횟집에서 회를 먹고 난 뒤 남은 생선으로 매운탕을 끓여 제공하기도 한다. (ko)
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