Korean Fish Stew (Maeuntang with Croaker)
Spicy Korean fish stew (maeuntang) with croaker, Korean radish, and a bold chili broth. Ready in about 30 minutes, this comforting seafood stew is perfect with a bowl of rice.
Ingredients
- 1¾ lb (800 g) whole croaker fish cleaned or other fresh white fish
- 4 cups (1 liter) rice water or water. See note below
- 2 Korean anchovy stock coin
- 7 oz (200 g) Korean radish thinly sliced
- ½ large onion sliced
- 1-2 fresh chili sliced
- 2½ oz (70 g) crown daisy (ssukgat) minari or watercress
Spicy Seasoning Paste
- 1 tbsp (15 ml Korean chili paste (gochujang)
- 4 tbsp (24 g) Korean chili flakes (gochugaru)
- 2 tbsp (30 ml) Korean soup soy sauce
- 1 tbsp (15 ml) Korean fish sauce
- ½ tbsp (8 g) Korean soy bean paste (doenjang)
- 2 tbsp (30 ml) sweet rice wine (mirim)
- 2 tbsp (30 g) minced garlic
- ½ tsp (2 g) ginger paste
Instructions
- Make the seasoning paste: In a small bowl, mix gochujang, gochugaru, soup soy sauce, fish sauce, doenjang, mirim, garlic, and ginger. Set aside.
- Start the broth: In a large pot, combine sliced radish, rice water (or water), and anchovy stock coins. Bring to a boil, then simmer for 5–7 minutes until the radish begins to soften. Skim off any foam for a cleaner broth.
- Add fish and cook: Gently add the onion and fish pieces. Spoon the seasoning paste over the fish. Cover and simmer for 5–8 minutes, until the fish is just cooked through.
- Finish and serve: Add fresh chili, crown daisy (or watercress) and cook briefly until wilted. Taste and adjust with salt if needed. Serve hot with rice.
Video
Notes
Rice water is the cloudy liquid from rinsing uncooked rice. It adds a little body and a softer finish to the broth. If you don’t have it, use plain water. The stew will still taste great.
Nutrition
Serving: 3g | Calories: 310kcal | Carbohydrates: 15g | Protein: 32g | Fat: 12g | Sodium: 1300mg | Potassium: 750mg | Fiber: 3g | Sugar: 4g