Korean Fish Stew (Maeuntang) with Tofu and Radish

Korean fish stew, often called maeuntang, is a spicy, savory broth simmered with fish, Korean radish, tofu, and vegetables. This home-style version builds flavor with a quick anchovy-and-kelp stock and a gochugaru-based seasoning; the exact fish and vegetables vary across Korean households and regions.

Ingredients

6 cups (1.4 L) cold water, for the broth.
8 dried anchovies (about 15 g), preferably large Korean soup anchovies with their heads and guts removed. They give the broth a rounded, savory seafood flavor.
1 piece dried kelp, about 4 by 4 inches (5 g). If Korean kelp is unavailable, use a small piece of kombu; it makes a similar briny stock.
1½ lb (680 g) cleaned firm white fish, cut into 2-inch pieces or steaks. Cod, pollock, snapper, and halibut work well; skin-on pieces are less likely to break apart.
8 oz (225 g; about 1½ cups) Korean radish or daikon, peeled and cut into ½-inch-thick chunks. Korean radish is slightly sweeter and firmer, while daikon is a practical substitute.
7 oz (200 g; about ¾ cup) firm tofu, cut into 1-inch cubes.
4 oz (115 g; about 1½ cups) sliced shiitake or oyster mushrooms. Use whichever is easy to find; either adds a savory, earthy note.
1 small yellow onion (about 110 g; 1 cup sliced), cut into thin wedges.
1 tablespoon (15 ml) Korean fish sauce. If unavailable, use 1 tablespoon (15 ml) regular fish sauce; the broth may taste a little saltier, so adjust the added salt at the end.
1 tablespoon (15 ml) soy sauce.
1 tablespoon (18 g) gochujang, Korean fermented chile paste.
1 tablespoon (6 g) gochugaru, Korean red pepper flakes. Use a mild variety for less heat; ordinary crushed red pepper is a workable but sharper, less fruity substitute.
1 tablespoon (9 g) finely minced garlic, about 3 medium cloves.
1 teaspoon (2 g) finely grated fresh ginger.
½ teaspoon (3 g) fine salt, plus more to taste.
⅛ teaspoon (0.3 g) ground black pepper.
2 green onions (about 30 g), cut into 1-inch lengths, for the stew and garnish.
1 small handful (about 30 g; 1 loosely packed cup) chrysanthemum greens or watercress, optional. These tender greens wilt quickly and add a fresh, lightly bitter finish.

Instructions

Prepare the ingredients, 20 minutes. Ask the fish counter to clean and portion the fish if needed, then pat the pieces dry and check carefully for visible bones. Cut the radish, tofu, mushrooms, onion, and green onions, and mince the garlic and ginger. Keep the fish chilled while you prepare the broth and seasoning. If using frozen fish, thaw it safely in the refrigerator before starting; do not leave it on the counter to thaw.
Make the quick stock, 10 minutes. Put the water, dried anchovies, and kelp in a wide pot. Bring just to a boil over medium-high heat, then reduce the heat and simmer gently for 10 minutes. Lift out and discard the anchovies and kelp with a slotted spoon. A wide pot gives the fish pieces room to sit in one layer; if you only have a smaller pot, arrange them without crowding and avoid vigorous stirring.
Season the broth and soften the radish, 7 minutes. Stir the fish sauce, soy sauce, gochujang, gochugaru, garlic, ginger, salt, and black pepper into the stock until the chile paste dissolves. Add the radish and onion, bring the broth back to a gentle simmer, and cook for 7 minutes. The radish should begin to look slightly translucent around the edges but need not be fully tender yet.
Add the fish and vegetables, 8 minutes. Lower the fish pieces carefully into the simmering broth, followed by the mushrooms and tofu. Keep the liquid at a steady, gentle simmer rather than a hard boil, which can break delicate fish into flakes. Cook for about 8 minutes, turning the heat down if the broth bubbles aggressively. Add the green onions and optional chrysanthemum greens during the final minute.
Check doneness and serve. Check the thickest fish piece with a food thermometer, keeping the probe away from any bone. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C); if a piece has not reached that temperature, simmer it a little longer and check again. Taste the broth and add a small pinch of salt or a splash of fish sauce if needed. Ladle into warm bowls, distributing fish, tofu, radish, and broth among the servings.

Tips

Choose pieces that can hold their shape. Fish steaks and thicker fillets are easiest to serve in stew. If using thin fillets, cut them into large pieces and add them near the end; they cook faster and need especially gentle handling. Keep the pieces similar in thickness so they finish at about the same time.
Keep the broth at a simmer. A rolling boil can make the fish fall apart and the tofu crumble. Once the fish goes in, move the pot gently rather than stirring through it. A broad spoon or ladle is useful for serving intact pieces.
Adjust heat in the seasoning, not with extra liquid. For a milder stew, start with 1 teaspoon (2 g) gochugaru instead of 1 tablespoon (6 g), then add more to taste. Gochujang contributes both heat and fermented sweetness, so reducing it changes the broth’s balance as well as its spice.
Season after the fish cooks. Fish sauce, soy sauce, and the stock ingredients all bring saltiness, and different brands vary. Taste the finished broth before adding more salt. If you cannot find dried anchovies or kelp, substitute 6 cups (1.4 L) unsalted fish or seafood stock; the result will be less distinctly Korean but still flavorful.

Serving Suggestions

Serve maeuntang piping hot with steamed short-grain rice, which softens the chile-rich broth and makes the meal more substantial. Put out small side dishes such as kimchi, seasoned spinach, or bean sprouts if available, but the stew is satisfying without an elaborate spread. A spoon is useful for the broth, while chopsticks or a fork help with the fish and vegetables. If serving fish with bones, remind everyone to eat carefully and provide a small plate for bones.

For a shared meal, bring the pot to the table on a heat-safe trivet and ladle portions into individual bowls. Keep any burner setting low enough to maintain only a gentle simmer, since prolonged boiling can overcook the fish. If serving directly from the pot, distribute the fish and tofu first so each person gets a balanced portion, then add broth and radish.

Variations

Use another firm fish. Pollock is a common practical choice, while cod, snapper, and halibut are also suitable. The fish changes the broth’s character: a mild white fish lets the chile and aromatics stand out, while a richer or bony fish can give the soup a deeper seafood flavor. Adjust cooking time to the thickness of the pieces and use the thermometer rather than color alone to confirm doneness.

Make the stew less spicy. Reduce the gochugaru, or leave it out and keep the gochujang for a gentler, more rounded heat. For a more assertive version, increase gochugaru a little at a time. The spice level of Korean chile flakes varies, so tasting the seasoning broth before adding the fish is a useful way to gauge it.

Add seasonal vegetables. Napa cabbage, zucchini, and bean sprouts can be added along with the mushrooms, though they soften at different rates. Cut firm vegetables into small pieces and add them with the radish; add tender greens at the end. If adding extra vegetables, avoid filling the pot so tightly that the broth cannot circulate around the fish.

Use a different stock base. A light unsalted seafood stock can replace the anchovy-kelp water. You can also make the stated quick stock without kelp if that is what you have, though the flavor will be less rounded. Avoid strongly seasoned stock, which can make the finished stew overly salty once fish sauce and soy sauce are added.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. Keep the fish submerged in some broth if possible; this helps limit drying, although the texture will be softer after storage. Refrigerated cooked stew keeps for 3 to 4 days. For the best texture, store the rice separately and avoid leaving the pot at room temperature while people serve themselves.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe covered dish. Stir or turn the pieces gently, and heat leftovers to 165°F (74°C), as recommended for reheated leftovers. The fish may flake more after reheating, so use a wide spoon and avoid repeated boiling. You can freeze the stew in a sealed freezer-safe container for up to 2 months for best quality, though tofu and fish may become softer; thaw it in the refrigerator before reheating.

Frequently Asked Questions

What kind of fish is best for Korean fish stew?

Choose a firm white fish that is fresh and cut thick enough to withstand simmering. Cod, pollock, snapper, and halibut are convenient choices, and skin-on pieces often stay together better than thin, skinless fillets. If using a whole fish, it should be cleaned and cut into stew-sized portions; ask the fishmonger to do this if you are not comfortable preparing it.

Can I make maeuntang without dried anchovies?

Yes. Replace the anchovy-and-kelp water with 6 cups (1.4 L) unsalted seafood stock, or use water and rely on the fish sauce, garlic, and vegetables for flavor. The broth will be less savory and less like the version made with Korean soup stock, but it will still make a good stew. Taste before adding salt because prepared stock can already contain sodium.

Is Korean fish stew always very spicy?

No. Maeuntang is commonly seasoned with Korean chile, but heat varies by cook and recipe. Start with less gochugaru than the listed amount if you prefer a mild broth, then taste and add more before the fish goes in. Gochujang is a fermented chile paste with sweetness and depth, so it is not exactly interchangeable with plain chile flakes.

Can I prepare the broth ahead?

You can make the anchovy-kelp stock and mix the seasoning ingredients up to a day ahead, then refrigerate them in separate covered containers. Cut vegetables shortly before cooking for the freshest texture. Add and cook the fish just before serving rather than leaving raw fish in seasoned broth overnight; cooking it at the last minute gives you better control over doneness.

How do I keep the fish from breaking apart?

Use thick pieces, avoid crowding the pot, and maintain a gentle simmer after adding the fish. Do not stir repeatedly; if the broth needs movement, carefully spoon it over the top of the fish. A wide pot and a slotted spoon make it easier to lift pieces out intact. Some flaking is normal, especially with very tender fillets, and does not mean the stew has failed.

Can I use frozen fish?

Yes, provided it is thawed safely in the refrigerator and patted dry before cooking. Excess surface water can dilute the seasoning and make the broth less clear. If the fish is still partly frozen, its pieces may cook unevenly, so allow enough refrigerator thawing time before the 45-minute recipe begins. Confirm the center reaches 145°F (63°C) with a food thermometer.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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