Maeuntang

Medium·25 min

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.

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.

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.

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

Where Maeuntang sits in the Korean flavor cloud

Ingredients

Serves 4

How it's made

8 steps · 25 min

1
15 min
Simmer dried kelp and anchovies in water for 15 minutes, then strain to make a clean broth.
Watch out
Pull the kelp before it boils and strain out the anchovies after 15 minutes — a long hard boil on the kelp turns the broth slimy and bitter instead of clean.
2
6 min
Cut white fish such as red snapper or cod into large steaks and rinse well.
3
4 min
Slice Korean radish into thin squares and lay them across the bottom of a pot.
4
3 min
Stir gochugaru, gochujang, minced garlic and a splash of soy into a seasoning paste.
5
5 min
Pour the broth over the radish, add the paste and bring to a rolling boil.
Watch out
Bring it to a hard, rolling boil after the paste goes in — that vigorous boil emulsifies the chili oils into the broth for a rounded, unified heat instead of an oily film on top.
6
8 min
Slide in the fish pieces and simmer until the flesh turns opaque and firm.
Watch out
Slide the fish in and simmer just until the flesh turns opaque and firms up — poke it, it should flake; boil it too long past that and it falls apart and goes dry.
7
4 min
Add cubed tofu, sliced chili and green onion and cook a few minutes more.
8
2 min
Finish with a handful of crown daisy greens and serve bubbling hot.