📝 About This Recipe
Maeuntang is the soul-warming pinnacle of Korean seafood cuisine, celebrated for its deep, fiery broth and the delicate sweetness of fresh white fish. Originating from coastal fishing villages, this stew balances the punch of gochugaru (red chili flakes) with the aromatic brightness of crown daisy and minari. It is a masterclass in 'siwon-hada'—a Korean culinary term describing a flavor that is simultaneously hot, refreshing, and deeply revitalizing.
🥗 Ingredients
The Fish and Seafood
- 1.5 pounds Whole White Fish (Red Snapper, Sea Bass, or Cod) (cleaned and cut into 3-inch chunks; keep the head for flavor)
- 8-10 pieces Manila Clams (scrubbed and purged of sand)
- 4 pieces Large Shrimp (deveined, shells left on for flavor)
The Aromatic Base & Broth
- 7-8 large Dried Anchovies (guts removed to prevent bitterness)
- 1 piece Dried Kelp (Dashima) (approx 4x4 inches)
- 1.5 cups Korean Radish (Mu) (peeled and sliced into thin 1-inch squares)
- 7 cups Water
The Spicy Seasoning Paste (Yangnyeom)
- 3 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for desired heat level)
- 1 tablespoon Gochujang (Korean Red Chili Paste)
- 1 teaspoon Doenjang (Fermented Soybean Paste) (helps neutralize fishy odors)
- 2 tablespoons Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Soy Sauce for Soup (Guk-ganjang)
- 1 tablespoon Mirin or Rice Wine
Vegetables and Finishing
- 1/2 block Firm Tofu (sliced into 1/2 inch thick rectangles)
- 1/2 medium Zucchini (sliced into half-moons)
- 2 stalks Green Onions (cut into 2-inch lengths)
- 1 each Green and Red Chili Peppers (sliced diagonally)
- 1 handful Crown Daisy (Ssukgat) or Minari (tough stems removed)
👨🍳 Instructions
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1
In a small bowl, combine all the 'Spicy Seasoning Paste' ingredients. Mix well to form a smooth paste and set aside for at least 15 minutes to allow the flavors to meld and the chili flakes to rehydrate.
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2
Prepare the broth by adding 7 cups of water, the dried anchovies, and the dried kelp to a large, deep pot. Bring to a boil over medium-high heat.
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3
Once boiling, remove the kelp. Let the anchovies continue to simmer for another 10 minutes, then strain them out and discard, leaving a clear, golden broth.
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4
Add the sliced Korean radish to the broth. Cover and simmer for 5-7 minutes until the radish begins to look translucent.
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5
Stir in the spicy seasoning paste. Ensure it is fully dissolved into the broth. Taste the base; it should be punchy and aromatic.
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6
Carefully place the fish chunks and the fish head into the pot. The head is essential for a rich, gelatinous body in the soup.
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7
Add the clams and shrimp around the fish. Bring the pot back to a gentle boil.
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8
As the soup boils, foam will rise to the surface. Use a fine mesh skimmer or spoon to remove this foam; this ensures a clean, crisp finish to the broth.
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9
Add the zucchini and tofu slices. Lower the heat to medium and simmer for 10-12 minutes. Avoid over-stirring to prevent the delicate fish from breaking apart.
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10
Add the green onions and sliced chili peppers. Simmer for another 2-3 minutes.
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11
Taste the broth one last time. If it needs more salt, add a pinch of sea salt or a dash more fish sauce. If it's too spicy, add a splash more water.
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12
Just before serving, turn off the heat and pile the crown daisy (or minari) on top. The residual heat will wilt the greens perfectly, preserving their bright herbal scent.
💡 Chef's Tips
Always include the fish head; it contains collagen and oils that provide the 'body' of the soup. If you cannot find Korean radish (Mu), Daikon is an acceptable substitute, though Mu is denser and sweeter. Do not skip the Doenjang (soybean paste); even a small amount acts as a deodorizer for the seafood. For the cleanest flavor, purge your clams in salted water for 30 minutes before cooking to remove any internal grit. Use a wide, shallow pot (like a hot pot) rather than a deep stockpot to better display the ingredients and prevent the fish from being crushed.
🍽️ Serving Suggestions
Serve piping hot with a bowl of fluffy short-grain white rice. Pair with classic Korean banchan like Baechu-kimchi (cabbage kimchi) and Gamja-jorim (braised potatoes). A chilled bottle of Soju or a crisp Lager balances the heat and richness of the broth beautifully. Provide a small side dish of soy sauce mixed with a touch of wasabi for dipping the fish pieces. For a hearty finish, add 'sujebi' (hand-torn dough flakes) or ramen noodles to the leftover broth.