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Maeuntang (Ragoût de Poisson Épicé Coréen)

Name: Maeuntang (Ragoût de Poisson Épicé Coréen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: KR
Ingredients: 600g firm white fish (cod, pollack or monkfish), in large pieces; 1.2L anchovy-kelp stock or water; 200g Korean radish (mu), sliced; 2 tbsp gochugaru; 1 tbsp gochujang; 4 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 tbsp soup soy sauce (guk-ganjang); 1 zucchini, sliced; 200g soft tofu, sliced; 2 green chilies, sliced; 1 handful crown daisy (ssukgat) or watercress

15m

Prépa

30m

Cuisson

Portions

Moyen

Difficulté

Un ragoût de poisson blanc dans un bouillon rouge au gochugaru, ail et radis, avec courgette, tofu et cresson.

#korean#seafood#fish#stew#spicy#maeuntang#radish

Portions

4portions

Ingrédients

Nutrition

calories260

protein34g

carbs12g

fat8g

fiber3g

Par portion

Étapes

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

✅ C'est prêt quand : the radish looks translucent at the edges

⏱10:00

Season the broth

Stir in the gochugaru, gochujang, garlic, ginger and soy sauce. Simmer over medium heat for 5 minutes.

2 tbsp gochugaru
1 tbsp gochujang
4 cloves garlic
1 tsp ginger
2 tbsp soy sauce

✅ C'est prêt quand : the broth smells fragrant and looks deep red

⏱5:00

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

✅ C'est prêt quand : the radish looks translucent at the edges

⏱10:00

Season the broth

Stir in the gochugaru, gochujang, garlic, ginger and soy sauce. Simmer over medium heat for 5 minutes.

2 tbsp gochugaru
1 tbsp gochujang
4 cloves garlic
1 tsp ginger
2 tbsp soy sauce

✅ C'est prêt quand : the broth smells fragrant and looks deep red

⏱5:00

Add the fish

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Finish

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History & Culture

The Story Behind the Dish

📍 Coastal Korea📅 Traditional🐟 KR

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.