Maeuntang (Spicy Fish Stew)
A hearty, spicy Korean fish stew made with leftover white fish, Korean radish, and vegetables. Gochujang and red chili powder build a bold, fiery broth while fresh hot chili adds a clean kick, making it a satisfying one-pot dish that pairs perfectly with a bowl of rice.
Ingredients
Ingredients
- Fishas needed
- Korean radishas needed
- Onionas needed
- Zucchinias needed
- Spicy chili pepper1
- Green onionas needed
- Wateras needed
- Saltas needed
Sauce & Seasoning
- Gochujang (red chili paste)1 tbsp
- Red chili powder2 tbsp
- Minced garlic1 tbsp
- Cooking wine2 tbsp
- Ssamjang (seasoned soybean paste)1/2 tbsp
Directions
- 1
Prepare and trim the vegetables: Korean radish, onion, squash, hot chili, and green onion.
- 2
Pour water into a pot and bring it to a boil with the radish added first.
- 3
Mix the gochujang, red chili powder, minced garlic, cooking wine, and ssamjang to make the seasoning sauce.
- 4
Once the sauce is ready, clean and prepare the fish while the radish simmers.
- 5
Add the seasoning sauce to the boiling broth and stir until fully dissolved.
- 6
Add the fish and the remaining vegetables, then continue boiling. Season with salt if it tastes bland, and once the vegetables and radish are fully cooked, it's ready to serve.