Spicy fish stew

Maeuntang 매운탕

If you love seafood and spicy stews, I’m sure you’ll absolutely love this one, called maeuntang in Korean and spicy fish stew (or soup) in English. It can be made with pretty much any type of fish but most importantly the fish should be fresh! In this recipe and video I use black sea bass, or nongeo in Korean, so this dish would specifically be called nongeo-maeuntang.

On a recent trip to Montauk, Long Island I was lucky to get fresh-caught black sea bass right off the dock, as soon as the fisherman brought it in. I know a lot of you won’t be able to find fish that fresh, so in your local fish market choose a fish with clear eyes and a firm body. Make sure it isn’t smelly at all and has red gills on the inside. You may have to open the fish head a bit to check the color of the gills. If they’re brownish, don’t pick that fish. White fleshed fish is best for making maeuntang, so flounder, fluke, yellow corvina, and red snapper will all work well, but any kind of fish will be good, as long as it’s fresh.

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Maeuntang is one of Koreans’ most-loved seafood dishes. Most Korean households have all these seasonings on hand, so it’s a great way to share a delicious, fresh fish with friends and family. It’s easy to make and the savory, spicy stew sits in the middle of the table and everyone can enjoy it together.

Ingredients (serves 3 to 4)

  • 2½ pounds cleaned whole fish (black sea bass, cod, pollock, flounder, fluke), cut into 2 inch pieces
  • 8 cups water
  • 1 pound Korean radish (or daikon) sliced into ⅛ inch thin bite sized pieces
  • 7-8 large dried anchovies, with heads and guts removed and placed in a stock pouch (or soup strainer, or tied up in cheesecloth)
  • 1 dae-pa (or 4 to 5 green onions), sliced diagonally
  • 1 large green chili pepper, sliced
  • 1 red chili pepper, optional but if you use, sliced diagonally
  • 4-5 sprigs of chrysanthemum greens (substitute with a few basil sprigs)

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For the seasoning paste:

Directions

Make seasoning paste:

  1. Combine the seasoning paste ingredients in a bowl.
  2. Mix it well with a spoon. Set aside.mix seasoning paste

Make maeuntang:

  1. Combine the radish, dried anchovies, and 8 cups of water in a large pot.pour water
  2. Cover and cook for 20 minutes over medium high heat until the radish turns a little soft.
  3. Add the fish and about half of the seasoning paste.add fish
  4. Cover and cook for another 20 minutes over medium high heat until the fish is fully cooked.
  5. Remove the anchovy pouch and add green chili pepper and green onion. Taste the soup and add more paste if you want it spicier and saltier.
  6. Gently stir the stew a few times with a wooden spoon and cook for about 3 to 5 minutes.
  7. Turn off the heat and add the chrysanthemum greens and red chili peppers.

Serve:

  1. Serve with rice, kimchi, and a few other side dishes, if you have them.
  2. You can put the stew in the middle of the table, with a ladle. Provide bowls for each person and ladle some of the stew into each bowl.
  3. Provide an empty bowl for bones. As people eat the fish they can discard the bones there.

Maeuntang (spicy fish stew)maeuntang bapsang

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78 Comments:

  1. ken& has 2 comments

    hi if i cant get pepper flakes can i just add extra pepper paste for the sauce?

  2. Anonymous& has 2,251 comments

    i love the way you cook easy but very delicious

  3. Maangchi New York City joined 8/08 & has 11,534 comments

    rona,
    yes, you can. Thank you!

  4. rona& has 8 comments

    hi can i use this recipe and cooking procedure also for hemultang??

  5. saurabee& has 1 comment

    hi, i am very fond of korean food, i looked every item of cooking and i enjoy with you. thankyou

  6. Maangchi New York City joined 8/08 & has 11,534 comments

    Luna,
    Yes, you can use prawns instead of shrimp.
    Chinese black mushroom? I don’t know what it is. Find shiitake mushrooms! : ) Shiitake mushrooms are used for good stock.

  7. Luna& has 2,251 comments

    hey maangchi can i use prawns instead of shrimps and
    chinese black mushroom instead of shittake?

  8. Lan-Anh& has 2 comments

    I made Maeuntang today. I added some Dashi Moto Stock to it. It added some more seafood flavor and turned out great. You can get the Dashi powder in any asian super market. I can highly recommend it. My Korean father-in- law and my husband loved it!! He said ‘chin-cha Maeuntang!’

  9. Maangchi New York City joined 8/08 & has 11,534 comments

    Luna,
    check out http://en.wikipedia.org/wiki/Maeuntang
    daikon radish will be good, but don’t use kim for soup.

    cindy,
    you could use dried anchovy, too

  10. cindy& has 2,251 comments

    hey can i use dried anchovy fish at place of kelp?

  11. Luna& has 2,251 comments

    Maangchi

    can i use daikon radish instead of korean and can i use Kim(laver) instead of Kelp

  12. Luna& has 1 comment

    Maangchi,

    This soup looks so good, I cannot wait to try it! Can you substitute the snapper with any type of fish? Also, your kitchen looks so nice!

  13. Maangchi New York City joined 8/08 & has 11,534 comments

    Sujin,
    Yes, you could replace snapper with cod.
    Sylvia,
    Yes, a few scallops, why not! : )

  14. Sylvia joined 9/08 & has 78 comments

    Now I am really hungry for spicy seafood soup.
    Thank you for another great recipe and fun video.
    Is it ok to add a couple of scallops?

  15. sujin& has 1 comment

    Thank you for your wonderful videos!

    I was wondering if I could substitute the snapper with cod (daegue).

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