📝 About This Recipe
Maeuntang is the soul-warming crown jewel of Korean seafood cuisine, celebrated for its bold, spicy broth and incredibly fresh finish. This iconic soup balances the deep umami of fermented soy with the sharp kick of gochugaru, all while highlighting the delicate sweetness of white-fleshed fish. It is a communal masterpiece that captures the essence of the Korean seaside, offering a complex symphony of heat, brine, and aromatic herbs.
🥗 Ingredients
The Fish & Seafood
- 1.5 lbs Whole Red Snapper or Sea Bass (cleaned, scaled, and cut into 3-4 large chunks including the head)
- 1/2 lb Manila Clams (scrubbed and purged)
- 4-6 pieces Large Shrimp (deveined, shell on for flavor)
The Aromatic Base (Broth)
- 8-10 large Dried Anchovies (guts removed)
- 1 piece Dried Kelp (Dashima) (roughly 4x4 inches)
- 1.5 cups Korean Radish (Mu) (peeled and sliced into thin bite-sized squares)
- 7 cups Water
The Spicy Seasoning Paste
- 4 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 1 tablespoon Gochujang (Korean Chili Paste)
- 1 teaspoon Doenjang (Fermented Soybean Paste) (essential for removing fishiness)
- 2 tablespoons Minced Garlic (freshly minced is best)
- 1 teaspoon Ginger (grated or finely minced)
- 2 tablespoons Soy Sauce for Soup (Guk-ganjang)
- 1 tablespoon Mirin or Rice Wine
Vegetables & Garnish
- 1/2 block Firm Tofu (sliced into 1/2 inch thick rectangles)
- 1/2 medium Zucchini (sliced into half-moons)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 1-2 pieces Korean Green Chili (Cheong-yang) (sliced diagonally)
- 1 handful Crown Daisy (Ssukgat) or Water Dropwort (Minari) (freshly washed, tough stems removed)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the water, dried anchovies, and dried kelp. Bring to a boil over medium-high heat, then reduce to a simmer for 15 minutes. Remove the kelp after the first 10 minutes to prevent bitterness.
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2
While the broth simmers, prepare the seasoning paste by mixing the gochugaru, gochujang, doenjang, garlic, ginger, soy sauce, and rice wine in a small bowl. Let it sit for 10 minutes to allow the flavors to bloom.
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3
Strain the broth through a fine-mesh sieve, discarding the anchovies. Return the clear liquid to the pot and add the sliced Korean radish.
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4
Bring the broth back to a boil. Once boiling, stir in the seasoning paste until fully dissolved. Cook the radish for about 5-7 minutes until it starts to look translucent.
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5
Carefully add the fish pieces into the boiling broth. Ensure the head is included, as it provides immense depth of flavor and natural gelatin.
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6
Add the clams and shrimp around the fish. Cover the pot and cook over medium-high heat for 10 minutes. Avoid stirring too much to keep the fish meat from breaking apart.
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7
Skim off any foam or impurities that rise to the surface with a spoon to ensure a clean, sharp-tasting broth.
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8
Add the zucchini, green onions, and green chilies. Lay the tofu slices on top. Cook for another 5 minutes until the vegetables are tender.
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9
Taste the broth. If it needs more salt, add a pinch of sea salt or a splash more fish sauce. If it's too spicy, add a touch more water.
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10
Just before serving, place the crown daisy (ssukgat) or water dropwort on top. These herbs should only be wilted by the residual heat to preserve their bright, floral aroma.
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11
Turn off the heat and serve immediately in the pot or transfer carefully to a large bowl.
💡 Chef's Tips
Always include the fish head; it contains the most collagen and fat which creates a silky, rich mouthfeel. Do not skip the Doenjang (soybean paste); even a small amount acts as a deodorizer for the 'fishy' scent without making the soup taste like Miso. Use 'Soup Soy Sauce' (Guk-ganjang) rather than regular soy sauce to keep the broth light in color but deep in saltiness. Freshness is paramount—if the fish eyes are cloudy, choose a different protein. Fresh fish will have firm flesh that doesn't disintegrate immediately. For an extra kick, add a teaspoon of black pepper at the very end of cooking.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy purple rice (heukmi-bap) to balance the heat. Pair with a side of cold, crisp radish kimchi (kkakdugi) for a refreshing crunch. Offer a small side dish of soy sauce mixed with wasabi for dipping the fish meat and seafood. Enjoy with a chilled glass of Soju or a light Korean lager to cut through the spice. If there is leftover broth, add some ramen noodles or sujebi (hand-torn dough) for a second 'course'.