[Korean Recipe] Easy Whiting Maeuntang (Korean Spicy Fish Stew) Recipe

A Warm and Spicy Korean Classic

Maeuntang is a beloved Korean spicy fish stew known for its bold, refreshing broth and tender seafood. This version uses whiting, a delicate white fish that offers a natural sweetness. Whether you are looking for a comforting meal on a cold day or want to impress your family with a traditional Korean dish, this recipe is straightforward and incredibly rewarding.

• Savory & Spicy: A deep broth flavored with fermented soybean paste and Korean chili flakes.
• Tender Fish: Whiting has a delicate texture that pairs beautifully with the spicy seasoning.
• Beginner-Friendly: Uses simple techniques and common Korean pantry staples.

Ingredients (Serves 2 to 3)

• 1 pound cleaned whiting fish, cut into 2-inch pieces
• 5–6 ounces Korean radish (mu), peeled and thinly sliced into bite-size pieces
• 1/2 medium onion, sliced
• 1/2 large green onion (or 2-3 small ones), sliced
• 1–2 green chili peppers, sliced
• 2–3 sprigs chrysanthemum greens (ssukgat), optional
• 4 cups water

For the Seasoning Paste:

• 1 tablespoon doenjang (Korean fermented soybean paste)
• 1 tablespoon soy sauce
• 2–3 tablespoons gochugaru (Korean hot pepper flakes)
• 1 tablespoon fish sauce
• 4 garlic cloves, minced

Step-by-Step Instructions

1. Prepare the Seasoning: In a small bowl, combine the doenjang, soy sauce, gochugaru, fish sauce, and minced garlic. Mix well to form a thick paste.
2. Simmer the Radish: Add the sliced radish and 4 cups of water to a pot. Cover and cook over medium-high heat for about 15 minutes, or until the radish is slightly tender and the water is fragrant.
3. Add Fish and Seasoning: Place the whiting pieces into the pot and add the prepared seasoning paste. Gently stir to dissolve the paste without breaking the fish.
4. Cook the Stew: Cover and cook for another 15 minutes over medium-high heat. If the broth starts to boil over, tilt the lid slightly to let the steam escape.
5. Add Fresh Vegetables: Add the onion, green onion, and green chili peppers. Cover and cook for a final 5 minutes over medium heat.
6. Serve: Remove from heat and top with chrysanthemum greens if using. Serve immediately with a hot bowl of rice and your favorite kimchi.

Tips & Substitutions

• Fish Swaps: If you can't find whiting, cod, pollock, or any firm white fish make excellent substitutes.
• Radish Alternatives: If Korean radish (mu) isn't available, Daikon radish is the best alternative as it provides a similar refreshing crunch.
• Heat Control: Adjust the amount of gochugaru and chili peppers to suit your spice tolerance. For a milder stew, use only 1 tablespoon of pepper flakes.
• The Secret Ingredient: Don't skip the doenjang! It adds an essential savory depth (umami) that balances the spice and removes any "fishy" odor.
• Storage: This stew is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently on the stovetop.