Maeuntang Recipe

Maeuntang is Korea's spicy fish soup, a bubbling red stew of white fish, radish and tofu in a gochugaru broth. It is fiery, fragrant and deeply warming, the kind of soup that clears the sinuses and lifts the spirits. Serve it in the middle of the table and let everyone help themselves.

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Servings

4 servings

Calories

380

Ingredients

• 600 g white fish, cut into steaks (cod or sea bass)
• 1.5 litres anchovy or fish stock
• 200 g Korean radish, sliced
• 200 g firm tofu, cubed
• 1 onion, sliced
• 2 spring onions, cut into lengths
• 3 tablespoons gochugaru (Korean chilli flakes)
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 tablespoon minced garlic
• 1 handful crown daisy or spinach
• Salt, to taste
• Steamed rice, to serve

Instructions

1. Put the stock, radish and onion in a pot and simmer for 10 minutes.
2. Stir in the gochugaru, gochujang, soy sauce and garlic.
3. Add the fish steaks and tofu, and simmer gently for 12 minutes.
4. Add the spring onions and greens and cook for 2 minutes more.
5. Taste and season with salt.
6. Serve bubbling hot in the middle of the table with rice.

Pro tips

• Use a firm white fish that holds its shape in the soup.
• Do not stir hard once the fish is in, or it will break apart.
• Add the greens at the very end so they stay bright.
• The broth is meant to be boldly spicy; adjust the gochugaru to taste.

Frequently asked questions