Soups
Maeuntang (Korean spicy fish stew)
Korean cuisine. A spicy fish soup, often made with monkfish or other firm white sea fish, simmered in a red broth of chili paste and gochugaru. Very fragrant, it is served piping hot, often at the end of a meal or to warm up in winter.
Ingredients
Ingredients
Bouillon
Spices & seasoning
Optional extras
On the side
Nutrition facts
182 kcal per serving
- Protein
- 32.7 g
- Carbohydrates
- 5.5 g
- of which sugars
- 2.8 g
- Fat
- 2.5 g
- of which saturated fat
- 0.6 g
- Fiber
- 3.3 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Cut the radish into thin rounds, the onion into wedges and the cabbage into pieces. Mince the garlic and grate the ginger.
- In a pot, bring the water to the boil with the radish, onion, garlic and ginger. Cook for 8 minutes.
- Add the gochujang, gochugaru, soy sauce and vinegar, then stir until dissolved.
- Lay in the fish chunks and the cabbage, cover and simmer gently for 10 minutes, without stirring so the flesh doesn't break.
- Add the spring onions cut into lengths and adjust the salt, then cook for 2 more minutes.
- Serve very hot in bowls, with white rice on the side.
Variations and tips
Seafood version. Add shrimp and clams towards the end of cooking; they open within 3 minutes.
Using what's available here. Daikon can be replaced with radishes and a little turnip, and napa with white cabbage.
More ideas
French
French
French
Japanese
Vietnamese
Moroccan
Original Ecomely recipe.