Korean Fish Soup: Spicy Broth with Radish and Tofu

Korean fish soup, often called maeuntang, is a spicy, savory soup made with firm fish, radish, and a broth seasoned with Korean chile and fermented pastes. This version builds flavor with dried anchovies and kelp, then simmers the fish gently so it stays tender; family and regional versions vary in heat, vegetables, and fish.

Ingredients

2 lb (900 g) firm white fish, cut into bone-in steaks or large pieces; snapper, rockfish, or cod work well
6 cups (1.4 L) water
8 dried Korean anchovies, about 0.35 oz (10 g), heads and guts removed if large
1 piece dried kelp (kombu), about 4 by 4 inches (10 by 10 cm; roughly 5 g)
8 oz (225 g) Korean radish or daikon, peeled and cut into ½-inch (1.25 cm) half-moons
1 tbsp (7 g) gochugaru, Korean red pepper flakes
1 tbsp (18 g) gochujang, Korean chile paste
1 tsp (6 g) doenjang, Korean fermented soybean paste
4 garlic cloves (12 g), finely chopped
1 tsp (5 g) finely grated fresh ginger
1 tbsp (15 ml) soy sauce
1 medium yellow onion (about 5 oz / 150 g), cut into wedges
1 small zucchini (about 7 oz / 200 g), cut into half-moons
7 oz (200 g) firm tofu, cut into ¾-inch (2 cm) cubes
3 scallions (about 1.5 oz / 45 g), cut into 2-inch (5 cm) lengths
2 cups (about 2 oz / 60 g) chrysanthemum greens, trimmed; watercress is a practical substitute
1 Korean green chile or jalapeño (about ½ oz / 15 g), thinly sliced, optional
½ tsp (3 g) fine salt, plus more to taste
Cooked short-grain rice, for serving

Instructions

Prepare the fish and vegetables. Ask the fishmonger to scale and clean a whole fish and cut it into soup portions, or use bone-in steaks. Pat the fish dry and check for stray scales or pin bones. Cut the radish, onion, zucchini, tofu, scallions, and chile as listed. Keep raw fish and its utensils separate from ready-to-eat ingredients, and wash your hands and board after handling it.
Mix the seasoning. In a small bowl, stir together the gochugaru, gochujang, doenjang, garlic, ginger, soy sauce, and salt. Mixing the pastes first helps them disperse evenly in the broth instead of clumping. The anchovies, pastes, and fish all contribute salt, so you can adjust the final seasoning after the soup cooks.
Make a quick anchovy-kelp broth. Put the water, dried anchovies, and kelp in a medium-large pot. Bring it to a simmer over medium-high heat, which generally takes about 4 minutes, then simmer gently for 8 minutes. Avoid a hard boil, which can make the broth cloudy and bring out a stronger, sometimes bitter flavor. Lift out and discard the anchovies and kelp.
Simmer the radish and seasoning. Stir the seasoning mixture into the hot broth until dissolved, then add the radish and onion. Simmer uncovered for 10 minutes, until the radish is beginning to turn translucent at the edges but still holds its shape. Taste a spoonful of broth; it should be savory and a little assertive, since the fish and remaining vegetables will soften its intensity.
Add the fish carefully. Lower the fish pieces into the pot in a single layer as much as possible. Bring the broth back to a gentle simmer, not a rolling boil, and cook for 10 minutes. Do not stir vigorously; move a piece only if needed, using a spoon or chopsticks so the fish does not break apart. Check the thickest part of a piece with a food thermometer, avoiding the bone: fish must reach 145°F (63°C), the USDA FSIS safe minimum internal temperature for fish.
Finish the soup. During the final 3 minutes of the fish’s cooking time, add the zucchini and tofu. Add the scallions and green chile for the final minute, then lay the chrysanthemum greens on top and let them wilt briefly. If the fish reaches 145°F (63°C) before the full 10 minutes, remove the pot from the heat rather than overcooking it; a large piece may need a little longer. Taste the broth and add salt a pinch at a time if needed.
Serve while hot. Ladle broth, radish, tofu, vegetables, and a portion of fish into each bowl. Take care when serving bone-in pieces, and provide a small bowl for bones. Serve with hot rice so diners can alternate spoonfuls of rice and broth.

Tips

Choose fish that can stand up to simmering. Bone-in snapper, rockfish, or cod steaks add flavor and hold together better than thin fillets. If you use boneless fillets, cut them into large pieces and begin checking the temperature earlier; they can cook faster and are easier to break.
Adjust heat without losing the soup’s character. Gochugaru gives the broth its chile warmth, while gochujang adds sweetness and body. For a milder pot, start with 2 teaspoons (about 5 g) gochugaru and leave out the fresh chile. Add more flakes at the table if some diners want extra heat.
Use a gentle simmer and minimal stirring. A vigorous boil can break apart the fish and make the broth cloudy. Slide ingredients into the pot rather than dropping them from a height, and use a wide spoon when serving.
Substitute thoughtfully. Korean radish is mild and crisp; daikon is the closest easy-to-find replacement, while turnip gives a slightly earthier broth. If you cannot find doenjang, use an equal amount of mild miso; the soup will taste less distinctly Korean and may be sweeter, so add it gradually and taste before adding extra salt. For dried anchovies, a prepared anchovy-kelp stock can save time.

Serving Suggestions

Serve maeuntang as the centerpiece of a Korean-style meal, with a bowl of short-grain rice for each person. A small selection of banchan—such as kimchi, seasoned bean sprouts, or lightly dressed cucumber—adds crisp, tangy contrasts to the warm, chile-rich broth. Keep the side dishes simple so they do not compete with the fish.

Bring the pot to the table if it can be handled safely, or portion it into warm bowls in the kitchen. Put broth and vegetables in each serving, then add fish on top to help preserve its shape. Bone-in fish is flavorful but requires attention, so remind guests to check carefully for bones, especially when serving children.

Variations

Change the fish: Use another firm, fresh fish available locally, such as grouper or sea bass. Different species vary in thickness and cooking time, so use the thermometer rather than relying only on the clock. A mix of fish pieces can make a generous communal pot, but keep portions similar in size so they cook evenly.

Make a milder broth: Reduce the gochugaru and omit the fresh chile, while keeping the garlic, ginger, and fermented soybean paste. You can also add a little more water, but taste afterward because extra liquid dilutes the seasoning. This produces a gentler soup, not a traditional claim that every bowl must have the same heat level.

Add seasonal vegetables: Napa cabbage, Korean mustard greens, or sliced mushrooms can replace or supplement the zucchini and chrysanthemum greens. Add firm vegetables with the radish so they have time to soften; add tender greens near the end. If using mushrooms, their savory flavor pairs especially well with the anchovy broth.

Make it without dried anchovies: Use 6 cups (1.4 L) of unsalted fish stock or a prepared anchovy-kelp stock instead of the water, anchovies, and kelp. Check its label before adding salt, as some stocks are already seasoned. The soup will still be satisfying, though the homemade dried-anchovy version has a more pronounced, clean seafood savoriness.

Storage and Reheating

For food safety, refrigerate the soup within 2 hours of cooking, preferably in shallow, covered containers so it cools promptly. Store it for 3–4 days in a refrigerator kept at 40°F (4°C) or below. Fish can become firmer after chilling, and the broth may take on a stronger seafood aroma; these are normal quality changes, but discard the soup if it has been left out too long or shows signs of spoilage.

Reheat only the portions you plan to eat. Warm the soup gently in a saucepan over medium-low heat, stirring the broth carefully and turning fish pieces once if needed. Bring leftovers to 165°F (74°C), measured with a food thermometer, as recommended by USDA FSIS. Avoid repeatedly boiling the whole pot, which can dry out the fish and break it into flakes. You may freeze the soup in airtight containers for about 2 months for best quality, though tofu and cooked fish can become softer; thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What fish is best for Korean fish soup?

Choose a firm fish that remains intact in hot broth. Snapper, rockfish, and cod are useful options, and bone-in steaks or large bone-in pieces give the soup more flavor. Ask for soup-cut fish if a fish counter offers it. A thin, delicate fillet can work, but add it carefully and check its temperature sooner because it cooks faster.

Can I make maeuntang without gochujang?

Yes. The soup will lack some of the paste’s fermented depth, body, and gentle sweetness. Increase the gochugaru slightly for chile flavor, but do not replace gochujang with an equal amount of hot sauce, which has a different texture and often more vinegar. If available, keep the doenjang; it contributes a savory fermented note.

Is Korean fish soup always spicy?

Maeuntang is commonly associated with a chile-seasoned broth, but the heat varies from cook to cook and from one recipe to another. Reduce the gochugaru, omit the fresh chile, and serve additional chile flakes separately to accommodate different preferences. The fish, radish, and anchovy-kelp broth still provide flavor when the soup is mild.

Can I prepare the broth ahead?

Yes. Make the anchovy-kelp broth, strain out the solids, cool it promptly, and refrigerate it in a covered container for up to 3 days. You can also mix the seasoning paste and chop sturdy vegetables ahead, storing them separately in the refrigerator. Cook the fish shortly before serving; reheated fish is more likely to become dry or fall apart.

Why did my fish break apart in the pot?

Fish may fall apart if it is stirred often, boiled hard, or cooked beyond the point when it reaches 145°F (63°C). Use large pieces, keep the broth at a gentle simmer, and move the fish as little as possible. Check the thickest part with a thermometer, and lift portions out with a broad spoon rather than a fork.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).