Maeuntang (Spicy Korean Fish Stew)
A fiery, warming stew of white fish simmered in a red broth of gochugaru, garlic and radish with zucchini, tofu, chili and a handful of crown daisy or watercress. Clean, spicy and deeply restorative.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the radish
Bring the stock and radish to a boil in a large pot, then lower heat and simmer gently for 10 minutes.
- 1.2L stock
- 200g Korean radish
✅ Done when: the radish looks translucent at the edges
Season the broth
Stir in the , , garlic, ginger and soy sauce. Simmer over medium heat for 5 minutes.
- 2 tbsp
- 1 tbsp
- 4 cloves garlic
- 1 tsp ginger
- 2 tbsp soy sauce
✅ Done when: the broth smells fragrant and looks deep red
Add the fish
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Finish
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Cook the radish
Bring the stock and radish to a boil in a large pot, then lower heat and simmer gently for 10 minutes.
- 1.2L stock
- 200g Korean radish
✅ Done when: the radish looks translucent at the edges
Season the broth
Stir in the , , garlic, ginger and soy sauce. Simmer over medium heat for 5 minutes.
- 2 tbsp
- 1 tbsp
- 4 cloves garlic
- 1 tsp ginger
- 2 tbsp soy sauce
✅ Done when: the broth smells fragrant and looks deep red
Add the fish
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Finish
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The Story Behind the Dish
Maeuntang — literally 'spicy soup' — is a staple of Korean fishing towns and seafood markets, where restaurants make it with the bones and heads of fish just filleted for sashimi.
The spicy broth is often the second course after a raw fish meal.
⭐ Why It's Famous
Spicy, clean and nourishing, maeuntang turns a fresh catch into a warming one-pot meal.
💡 Fun Fact
At Korean raw fish restaurants, the leftover fish frame is often taken back to the kitchen and turned into maeuntang for the same table.
Coastal Korea
35.18°N, 129.08°E
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