Today I’m going to show you how to make a delicious maeuntang, a Korean spicy fish stew, using fresh whiting, a fish that’s easy to find at your local fish markets.
Whenever I see whiting neatly laid over ice at my neighborhood fish market, they remind me of fresh pollock called saengtae (생태) in Korean. They’re not the same fish, but the shape and color look very similar. The fish has a delicate sweetness, breaks apart tenderly in your mouth, and pairs perfectly with the bold, spicy broth.
As it simmers with Korean radish and seasonings, the broth becomes deep, spicy, and refreshing. The tender white fish flakes easily, and the stew is light but full of flavor. It’s perfect for cold weather or anytime you want something warm and cozy.
Ingredients:
Serves 2 to 3
- 1 pound cleaned whiting fish, cut into 2-inch pieces
- 5–6 ounces Korean radish (mu), peeled and thinly sliced into bite-size pieces
- ½ medium onion, sliced
- ½ large green onion (or 2-3 green onions), sliced
- 1–2 green chili peppers, sliced
- 2–3 sprigs chrysanthemum greens (ssukgat: 쑥갓), optional
- 1 tablespoon doenjang (Korean fermented soybean paste)
- 1 tablespoon soy sauce
- 2–3 tablespoons gochugaru (Korean hot pepper flakes)
- 1 tablespoon fish sauce
- 4 garlic cloves, minced
- 4 cups water
Directions:
- In a small bowl, combine the doenjang, soy sauce, gochugaru, fish sauce, and garlic. Mix well and set aside.
- Add the radish and 4 cups of water to a pot. Cover and cook for 15 minutes over medium high heat, until the radish is slightly tender.
- Add the whiting and the seasoning paste and gently stir.
- Cover and cook for 15 minutes over medium-high heat.
- If it starts to boil over, slightly open the lid to prevent it from boiling over.
- Add the onion, green onion, and green chili pepper.
- Cover and cook for another 5 minutes over medium heat.
- Remove from the heat and add the chrysanthemum greens (if using). Serve right away with rice, kimchi, and a few side dishes for a comforting meal.
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Hi Maangchi! Thanks for this recipe, it’s delicious! We don’t get sea bass in the markets in my corner of Europe, but I made this with some pike that I caught (and added a bit of grated ginger to it, hopefully that’s not sacrilegious!) and it came out absolutely smashing. Pike’s a fish that can take some bold flavours and benefits from poaching/braising, and this was a great recipe to try with it. :)
Thank you for sharing! Using pike sounds wonderful! I can almost smell the maeuntang made with the pike you caught yourself!
Another fabulous dish, Maangchi!!! I have both your cookbooks (one signed) and love your cooking and recipes! I hope you and you family are in good health and good spirits in 2026!!! 🙏💖🥰💖🙏
Aww thank you! I’m so glad you enjoy my cookbooks (and yay for the signed one!). Wishing you a healthy, happy, delicious 2026!