# Spicy Korean Fish Stew

> Maeuntang (매운탕)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/spicy-korean-fish-stew/

- Cuisine: Korean
- Course: Soup
- Time: prep 15 min, cook 25 min, total 40 min
- Serves: 4

## Ingredients

### For the Fish and Broth

- 2 lbs whole fish (snapper, sea bass, or cod, cleaned and cut into steaks)
- 8 cups water
- 1 large onion (sliced)
- 4 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 2 tbsp doenjang (Korean soybean paste)
- 3 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp fish sauce
- 1 tbsp soy sauce

### For the Vegetables

- 1 medium Korean radish (mu, cut into chunks)
- 4 oz mushrooms (sliced)
- 1 cup bean sprouts
- 4 green onions (cut into 2-inch pieces)
- 2 Korean chili peppers (sliced (optional))
- 1 small zucchini (sliced)

### For Finishing

- 2 tbsp sesame oil
- 1 tsp sesame seeds
- Fresh cilantro or crown daisy leaves

## Instructions

1. In a large, heavy-bottomed pot, bring water to a boil over high heat. Add the fish pieces and cook for 5 minutes to create a basic fish stock.
2. Carefully remove the fish pieces and set aside. Strain the broth through a fine-mesh sieve to remove any scales or impurities, then return the clear broth to the pot.
3. Add the sliced onion, minced garlic, and ginger to the broth. Bring back to a boil and cook for 3-4 minutes until fragrant.
4. In a small bowl, mix the doenjang with 1/2 cup of the hot broth until smooth, then stir this mixture back into the pot along with the gochugaru, fish sauce, and soy sauce.
5. Add the radish chunks to the pot and cook for 10 minutes until they begin to soften.
6. Return the fish pieces to the pot along with the mushrooms and zucchini. Simmer for 8-10 minutes until the fish is cooked through and the vegetables are tender.
7. Add the bean sprouts and green onions in the final 2 minutes of cooking to maintain their crisp texture.
8. Remove from heat and stir in sesame oil. Taste and adjust seasoning with additional fish sauce, gochugaru, or salt as needed.
9. Garnish with sesame seeds and fresh herbs before serving hot with steamed rice.

## Notes

#### RECIPE TIPS

- Choose fresh, firm fish with clear eyes and bright red gills for best flavor

- Don't skip straining the initial broth – it ensures a clean, clear soup base

- Adjust gochugaru quantity based on your heat tolerance

- Add vegetables in order of cooking time needed – harder vegetables first

- For extra depth, add a piece of dried kelp (dasima) when making the broth

- Save some fish bones for deeper flavor if using fillets

#### SERVING SUGGESTIONS

Serve with:

- Steamed white rice

- Various banchan (Korean side dishes)

- Kimchi for added fermented flavor

- Korean pickled radish (danmuji)

- Soju or Korean beer

- Fresh lettuce leaves for wrapping bites

#### VARIATIONS

- Use different fish like mackerel, flounder, or salmon

- Add soft tofu chunks for extra protein

- Include Korean rice cakes (tteok) for heartiness

- Make it with pre-made fish stock for quicker preparation

- Add napa cabbage or spinach for more vegetables

- Try with seafood mix instead of whole fish

#### STORAGE

- Store leftover stew in refrigerator for up to 2 days

- The flavors will deepen and improve overnight

- Reheat gently over medium heat, adding water if needed

- Fish may become more tender after storage

- Best consumed fresh but can be frozen for up to 1 month

- Remove fish bones before storing if serving to children

## Nutrition per serving

- Calories: 281
- Carbohydrates: 19 g
- Protein: 30 g
- Fat: 10 g
- Saturated fat: 2 g
- Fiber: 5 g
- Sugar: 10 g
- Sodium: 1605 mg