Maeuntang
“A fiery, bubbling Korean fish stew built on a kelp-anchovy broth reddened with gochugaru and gochujang, loaded with chunks of fresh white fish, radish, tofu, and crown daisy. It is the classic finale to a raw-fish meal and a beloved companion to soju.”
Where it comes from
A staple of Korean coastal and freshwater fishing communities, traditionally cooked from the bones and trimmings left after slicing hoe (raw fish); documented across Korea.
On the plate
The broth hits hot and bracing, a clean chili heat layered over briny anchovy depth and the sweet bite of radish. The fish stays flaky and silky, while spoonfuls of soft tofu and bitter-fresh crown daisy keep the spice from overwhelming.
How it works
The kelp-anchovy base supplies glutamate and inosinate that synergize into deep umami, while radish enzymes and gochugaru's capsaicin balance richness with heat. A hard boil emulsifies the chili oils into the broth for a rounded, unified spice.
Variations
Domi (snapper) maeuntang, daegu (cod) maeuntang, freshwater trout or carp versions, jirit-maeuntang with mixed shellfish and crab.
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓30 min active
How it's made
8 steps · Show ↓- 115 min
Simmer dried kelp and anchovies in water for 15 minutes, then strain to make a clean broth.
- 26 min
Cut white fish such as red snapper or cod into large steaks and rinse well.
- 34 min
Slice Korean radish into thin squares and lay them across the bottom of a pot.
- 43 min
Stir gochugaru, gochujang, minced garlic and a splash of soy into a seasoning paste.
- 55 min
Pour the broth over the radish, add the paste and bring to a rolling boil.
- 68 min
Slide in the fish pieces and simmer until the flesh turns opaque and firm.
- 74 min
Add cubed tofu, sliced chili and green onion and cook a few minutes more.
- 82 min
Finish with a handful of crown daisy greens and serve bubbling hot.
