Introduction:
Maeuntang is a bold and spicy Korean fish stew made with fresh fish, tofu, vegetables, and a vibrant red chili broth. “Maeun” means spicy, and “Tang” means soup or stew. It’s a winter favorite in Korea.
Ingredients (Serves 4):
For the Fish & Broth:
- White fish (cod, rockfish, or sea bass): 500–600g (cut with bone)
- Water: 5–6 cups
- Fish head/bones (optional): for rich stock
Main Ingredients:
- Onion: 1 medium (sliced)
- Garlic: 5 cloves (chopped)
- Ginger: 1 tsp (minced)
- Tofu: 200g (cubed)
- Shellfish or squid (optional): 100–150g
- Green beans or long beans: a handful
- Napa cabbage: 1 cup (chopped)
- Zucchini or cucumber: 1/2 (sliced)
- Mushrooms: 1 cup (optional)
- Spring onion: 2 stalks (sliced)
For Seasoning:
- Gochujang (Korean red chili paste): 2 tbsp
- Gochugaru (Korean chili flakes): 1–2 tbsp (to taste)
- Soy sauce: 1 tbsp
- Fish sauce: 1 tbsp
- Sesame oil: 1 tsp
- Salt: to taste
Instructions:
- Make the Broth:
- In a large pot, boil fish head or bone pieces with 5–6 cups water for 15 minutes. Strain and keep the stock.
- Add Veggies and Sauce:
- Add onion, garlic, ginger, vegetables, gochujang, gochugaru, soy sauce, fish sauce, and sesame oil to the stock. Simmer for 10 minutes.
- Add Fish and Tofu:
- Add fish chunks and tofu to the broth. Cook for 8–10 minutes until the fish is fully cooked.
- Finish:
- Add shellfish/squid and spring onions. Simmer 2–3 more minutes and serve hot.
Serving:
Serve hot with steamed white rice and kimchi on the side for an authentic Korean experience.