Maeuntang (Spicy White Fish Radish Stew)
Salt 300 g white fish lightly for 10 minutes and pat it dry, which firms up the flesh. Simmer the radish in 800 ml water for about 5 minutes, stir in the gochujang and other seasonings and simmer 1 minute, then cook the fish and tofu over medium heat for 10 minutes without flipping, spooning hot broth over the top. Add the zucchini, green onion and chilies for 3 more minutes and serve once the inside of the fish is opaque and white.
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 12
About this dish
Cod and pollock are soft-fleshed fish, so once the pieces are in the pot they are never turned; the spicy broth is just spooned over them.
Read more
That is how the pieces stay whole all the way to the table. Swap in clams or shrimp and it becomes a seafood maeuntang.
Ingredients
Instructions
- 1
Cut 300 g white fish into large pieces and sprinkle lightly with salt.
Let it stand for 10 minutes, then pat the surface dry so the flesh firms up and the broth stays cleaner.
- 2
Slice 100 g radish into thin flat pieces.
Cut half a block of tofu and half a zucchini into bite-size pieces, then slice the green onion and 2 cheongyang chilies on the diagonal.
- 3
Put 800 ml water and the radish in a pot and bring it to a boil over high heat.
Lower to medium and simmer about 5 minutes, until the radish edges look translucent.
- 4
Add 1.5 tablespoons gochujang, plus 1 tablespoon each gochugaru, soup soy sauce, and minced garlic.
Stir until no paste lumps remain, then simmer 1 minute so the seasoning blooms.
- 5
Add the fish and tofu, keeping the heat at medium for 10 minutes.
Do not flip the fish. Spoon hot broth over the top often so it cooks through without breaking apart.
- 6
Add the zucchini, green onion, and cheongyang chilies, then simmer 3 more minutes.
Serve as soon as the zucchini keeps its color and the inside of the fish is opaque and white.
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