Spicy Fish Stew (Maeu-tang) 辣魚湯 (매운탕)

A classic Korean spicy fish stew, Maeu-tang is known for its rich, fiery broth packed with fresh fish, various vegetables, and tofu, creating a comforting and flavorful meal.

Nutrition (per serving)

Ingredients

• 500g white fish (cod, pollock, or snapper), cut into steaks
• 200g Korean radish (or daikon), sliced thinly
• 150g napa cabbage, roughly chopped
• 1 medium onion, sliced
• 1/2 medium zucchini, cut into half-moon slices
• 100g enoki mushrooms, base trimmed
• 3 dried shiitake mushrooms, rehydrated and sliced
• 200g firm tofu, sliced into 2cm thick pieces
• 2 green onions, cut into 5cm pieces
• 1-2 hot peppers (e.g., jalapeño or serrano), sliced
• 4 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp gochugaru (Korean chili powder)
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp mirin (or rice wine)
• 1/2 tsp black pepper
• 6 cups anchovy broth (or dashi broth, or water)
• 50g crown daisy (sukgat), optional, for garnish

Steps

1. Prepare Fish and Vegetables: Clean and pat dry the white fish. Slice the Korean radish, napa cabbage, onion, zucchini, and hot peppers. Trim enoki mushrooms and slice rehydrated shiitake mushrooms. Slice tofu. Cut green onions. Mince garlic and grate ginger.
2. Make the Seasoning Paste: In a small bowl, combine gochujang, gochugaru, soy sauce, fish sauce, mirin, minced garlic, grated ginger, and black pepper. Mix well to form a paste.
3. Start the Stew: In a large pot or shallow casserole dish, arrange the sliced Korean radish at the bottom. Pour in the anchovy broth. Bring to a boil over medium-high heat.
4. Add Fish and Main Vegetables: Once boiling, add the seasoning paste to the broth and stir to dissolve. Carefully add the fish steaks, napa cabbage, onion, zucchini, and shiitake mushrooms.
5. Simmer: Reduce heat to medium, cover the pot, and simmer for 15 minutes, allowing the flavors to meld and the fish to cook through.
6. Add Remaining Ingredients: Uncover and add the tofu, enoki mushrooms, green onions, and hot peppers. If using, add crown daisy now.
7. Final Simmer and Serve: Continue to simmer for another 5 minutes until the vegetables are tender-crisp and the flavors are fully developed. Taste and adjust seasoning if needed. Serve hot.

Related recipes

More Korean recipesFish recipes

Korean Dakgalbi Quick Stir-fry Sundubu-jjigae (Soft Tofu Stew) Kimchi Stir-fried Pork Bingsu (Korean Shaved Ice) Korean BBQ Beef (Bulgogi) Spicy Stir-fried Rice Cakes (Tteokbokki)