Korean Spicy Fish Stew (Maeuntang): A Recipe Guide

Korean spicy fish stew, or maeuntang, is a bubbling Korean soup made with fish, radish, tofu, vegetables, and a boldly seasoned chile broth. This home-style version balances gochugaru’s warmth with savory stock and fresh aromatics, and it is served hot at the table with rice; families and regions vary the fish and vegetables.

Ingredients

1.5 lb (680 g) firm white fish, such as cod, snapper, or pollock, cut into thick pieces; skin-on steaks or a few pieces with bone add flavor
6 cups (1.4 L) unsalted anchovy-kelp broth or unsalted seafood stock
8 oz (225 g) Korean radish, peeled and cut into ¼-inch (6 mm) half-moons; daikon is a good substitute
1 medium yellow onion, about 5 oz (150 g), thinly sliced
2 cups (150 g) napa cabbage, cut into bite-size pieces
4 oz (115 g) shiitake or other mushrooms, stems removed if tough and caps sliced
7 oz (200 g) firm tofu, cut into 1-inch (2.5 cm) pieces
2 cups (180 g) soybean sprouts, rinsed and drained
3 scallions, about 1.5 oz (45 g), cut into 2-inch (5 cm) lengths
2 tbsp (12 g) gochugaru, Korean red pepper flakes
1 tbsp (18 g) gochujang, Korean chile paste
1 tsp (6 g) doenjang, Korean fermented soybean paste, optional but savory
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) fish sauce
4 garlic cloves, about 12 g, finely chopped
1 tsp (5 g) finely grated fresh ginger
½ tsp (3 g) fine salt, plus more to taste
¼ tsp (0.5 g) ground black pepper
1 tsp (5 ml) toasted sesame oil, for finishing

Instructions

Prepare the fish and vegetables. Pat the fish dry and check for stray bones with clean fingers or tweezers. Cut pieces to a similar thickness so they cook evenly. Slice the radish, onion, cabbage, and mushrooms, cut the tofu and scallions, and rinse the soybean sprouts. Keep the fish chilled while you make the broth. If using frozen fish, thaw it in the refrigerator first rather than leaving it on the counter.
Mix the seasoning. In a small bowl, stir together the gochugaru, gochujang, doenjang if using, soy sauce, fish sauce, garlic, ginger, salt, and pepper. The mixture will be thick; it loosens when stirred into the hot broth. Gochugaru gives the stew its characteristic rounded chile flavor. If your gochujang is especially salty, start with less salt and adjust near the end.
Start the broth and soften the radish. Put the broth, radish, and onion in a wide, heavy pot or Korean earthenware pot. Bring to a boil over medium-high heat, which should take about 3 minutes, then lower the heat enough to maintain a steady simmer. Cook for 10 minutes, until the radish is beginning to turn translucent at the edges but still holds its shape.
Season the soup. Stir the chile mixture into the simmering broth until it dissolves. Add the cabbage and mushrooms, then simmer for 2 minutes. Taste a spoonful of broth carefully; it should be savory and distinctly spicy, but it is easier to add salt or chile later than to correct an overly strong broth.
Cook the fish gently. Arrange the fish pieces in the broth in a single layer where possible, spooning broth over the tops. Bring the pot back to a gentle simmer, cover partially, and cook for 9–10 minutes, depending on the thickness of the pieces. Avoid vigorous boiling and frequent stirring, which can break the fish apart. USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish; check the thickest piece with a food thermometer. The flesh should also look opaque and separate easily with a fork.
Finish with tofu and sprouts. Nestle the tofu and soybean sprouts into the pot and simmer for 3 minutes, just until hot and tender. Add the scallions and sesame oil during the final minute. Taste the broth and adjust with a little salt, fish sauce, or water if needed. If you add water, simmer briefly to bring the stew back to serving temperature.
Serve while bubbling. Bring the pot to the table on a heat-safe trivet, or ladle the stew into warm bowls. Lift fish carefully with a broad spoon so the pieces stay intact, and include broth and vegetables in each serving. Watch for bones, especially when serving fish cuts with the head or backbone.

Tips

Choose fish that holds together. Cod, pollock, snapper, and monkfish work well when cut into substantial pieces. Delicate thin fillets can flake apart in a communal simmering pot. Bone-in cuts add depth, but make sure diners know to watch for bones.
Use the right chile flakes. Gochugaru is not the same as generic crushed red pepper: it has a coarser texture and a fruitier, less sharp flavor. If you cannot find it, use a smaller amount of crushed red pepper and add gradually; the stew will taste hotter and less rounded. Do not replace it with an equal measure of cayenne.
Adjust heat in stages. Chile pastes and flakes vary in strength, and the broth tastes more intense as it reduces. For a milder pot, begin with 1 tablespoon (6 g) gochugaru and omit the gochujang, then offer extra chile at the table.
Keep the simmer gentle. A hard boil can break fish into small flakes and make the vegetables overly soft. Once the fish goes in, aim for small, steady bubbles and use a thermometer rather than cooking it far beyond the safe temperature.

Serving Suggestions

Serve maeuntang with steamed short-grain rice, which is useful for balancing the chile broth and makes the meal more filling. A simple spread of Korean banchan such as kimchi, seasoned spinach, or pickled radish gives the table contrasting cool, sour, and crunchy bites. Keep the side dishes modestly seasoned because the stew already brings salt, heat, and plenty of savory flavor.

For a shared meal, set the pot on a stable trivet and provide individual bowls, spoons, and small plates for fish bones. A ladle helps everyone take broth and vegetables without disturbing the fish. If the soup thickens while it sits, add a splash of hot water or unsalted stock and bring it back to a simmer before serving more.

Variations

Change the fish: Use a combination of firm white fish and shellfish, such as a few shrimp or mussels, for a mixed-seafood stew. Add shellfish according to its size and cook until fully opened or cooked through; discard mussels that remain closed after cooking. Keep the total seafood amount close to the recipe’s 1.5 lb (680 g) so the broth remains balanced.

Use vegetables on hand: Korean radish is pleasantly crisp and mild, while daikon is the closest widely available substitute. Napa cabbage can be replaced with a handful of zucchini, watercress, or another quick-cooking green. Add firm vegetables with the radish and delicate greens near the end so they do not turn limp.

Make it more or less fermented: Doenjang adds a deep, bean-rich savory note, but it is optional. If it is unavailable, omit it rather than substituting a large amount of another paste. A small spoonful of white miso can stand in, though it is usually milder and sweeter, so the finished broth will have a softer fermented flavor.

Build a lighter chile broth: Reduce the gochugaru and leave out the gochujang for a gentler stew. To make the broth hotter, add gochugaru in ½-teaspoon (about 1.5 g) increments near the end. Generic chile flakes or cayenne can add heat in a pinch, but they do not reproduce gochugaru’s color and flavor.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, ideally divided into shallow airtight containers so they cool promptly. Keep them refrigerated for 3–4 days. Fish can become softer after storage, so handle it gently when portioning and avoid repeatedly warming the entire pot. For longer storage, freeze the cooled stew in airtight containers for up to 2 months for best quality; tofu and fish may soften after thawing.

Thaw frozen portions overnight in the refrigerator. Reheat only the amount you plan to eat in a covered saucepan over medium-low heat, stirring the broth gently and turning fish pieces carefully. USDA food-safety guidance calls for leftovers to reach 165°F (74°C); check the broth and a substantial piece of fish with a thermometer. Add a little water or stock if the broth has concentrated, and do not leave reheated stew at room temperature for more than 2 hours.

Frequently Asked Questions

What kind of fish is best for Korean spicy fish stew?

Choose a firm fish that will hold its shape in hot broth. Cod, pollock, snapper, and monkfish are practical options, and skin-on or bone-in pieces give the soup extra savory character. If you use thin fillets, shorten the cooking time and lift them carefully so they do not break apart.

Is maeuntang always made with a whole fish?

No. Some versions use a whole fish or include the head and bones, while others are made with cut steaks or fillets. This recipe uses thick pieces for easier portioning, but bone-in cuts are welcome if you take care when serving and eating them.

Can I make the broth ahead?

Yes. You can mix the seasoning and chop the vegetables a day ahead, keeping them covered and refrigerated. You can also prepare and chill the broth with radish and onion, then bring it to a simmer and cook the fish shortly before serving. Avoid cooking the fish far in advance because reheating can make it tough and flaky.

How can I make the stew less spicy?

Start with half the gochugaru and leave out the gochujang, then taste the broth before adding more. You can also add extra unsalted stock or water, though that will dilute the seasoning and may require a small adjustment of salt. Rice served alongside helps temper the heat without changing the pot.

Can I make Korean spicy fish stew without anchovy-kelp broth?

Yes. Unsalted seafood stock is a convenient substitute. If neither is available, use water and season carefully with fish sauce and a little extra soy sauce; the result will be less layered than a broth made with anchovy and kelp. Choose unsalted stock when possible so you can control the final salt level.

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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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