Maeuntang (Ragoût de Poisson Épicé Coréen)
Un ragoût de poisson blanc dans un bouillon rouge au gochugaru, ail et radis, avec courgette, tofu et cresson.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitSimmer the radish
Bring the stock to a boil with the radish and simmer for 10 minutes until the radish turns translucent.
Season the broth
Stir in the gochugaru, gochujang, garlic, ginger and soy sauce and simmer for 5 minutes.
Add the fish
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Finish
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Simmer the radish
Bring the stock to a boil with the radish and simmer for 10 minutes until the radish turns translucent.
Season the broth
Stir in the gochugaru, gochujang, garlic, ginger and soy sauce and simmer for 5 minutes.
Add the fish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Maeuntang — literally 'spicy soup' — is a staple of Korean fishing towns and seafood markets, where restaurants make it with the bones and heads of fish just filleted for sashimi.
The spicy broth is often the second course after a raw fish meal.
⭐ Why It's Famous
Spicy, clean and nourishing, maeuntang turns a fresh catch into a warming one-pot meal.
💡 Fun Fact
At Korean raw fish restaurants, the leftover fish frame is often taken back to the kitchen and turned into maeuntang for the same table.
Coastal Korea
35.18°N, 129.08°E
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