QiMeal
Maeuntang
Maeuntang · ready in 45 min · 4 servings · 271 kcal per serving · medium · 10 ingredients
Maeuntang is a Korean fish stew with a vivid red broth, tender fish, soft radish, tofu, and fragrant crown daisy.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- kcal
- 271
- Difficulty
- medium
Ingredients · 4 servings
- 700 gFresh fish, cleaned and cut into steaks
- 24 gGochugaru
- 350 gKorean radish, sliced 1 cm thick
- 300 gTofu, cut into 3 cm cubes
- 80 gCrown daisy, trimmed
- 25 gGarlic, minced
- 45 mlSoy sauce
- 6 gSalt
- 1 gBlack pepper, ground
- 1200 mlWater
Equipment
stovetop, wide pot, knife, cutting board, measuring spoons, wooden spoon, ladle, deep bowls, food thermometer
Instructions
- Mise En Place
Measure all ingredients and set out a wide pot, knife, cutting board, measuring spoons, wooden spoon, ladle, and deep bowls. · 5 min
What to look for: Ingredients are measured and tools are ready beside the stove.
- Build Broth
Add water, Korean radish, garlic, gochugaru, soy sauce, salt, and black pepper to the pot; stir until the broth turns bright red. · 3 min
What to look for: Red chile flakes are evenly suspended in the liquid.
- Simmer Radish
Bring the broth to a lively boil, then simmer uncovered until the radish edges look slightly translucent and the broth smells peppery. · 10 min
What to look for: Radish slices soften at the edges while the broth bubbles steadily.
- Cook Fish
Add fish pieces in 1 layer and spoon broth over them; simmer gently until the flesh turns opaque and reaches 63°C / 145°F. · 8 min
When it is done: Fish is cooked when the thickest piece reaches 63°C / 145°F and flakes without looking dry.
- Warm Tofu
Add tofu cubes, keep the stew at a gentle simmer, and cook until the tofu is hot and the broth tastes full and spicy. · 5 min
What to look for: Tofu is warmed through and coated with red broth.
- Finish Greens
Add crown daisy and press it below the broth for 2 minutes, just until the stems soften and the leaves stay bright green. · 2 min
What to look for: Greens are wilted but still vivid.
- Serve Hot
Ladle the stew into deep bowls with fish, tofu, radish, greens, and plenty of red broth; serve steaming hot at the table. · 2 min
What to look for: Each bowl has fish, tofu, radish, greens, and fiery broth.
Nutrition (per serving)
| kcal | 271 |
|---|---|
| Protein | 43 g |
| Carbohydrates | 12 g |
| of which sugars | 4 g |
| Fat | 6 g |
| of which saturated | 1 g |
| Fibre | 5 g |
| Sodium | 1450 mg |
Nutri-ScoreA
Allergens
Contains: fish, soybeans, gluten, soy
May contain: gluten
Storage and reheating
- Fridge: up to 2 days
- Freezer: yes, up to 2 months
- Warm gently in a covered pot until steaming and the fish reaches 74°C / 165°F, avoiding a hard boil so the fish stays tender.
Ingredient substitutions
Fresh fish
- Tofu: Use only for a tofu based variation because the stew will lose its seafood character.
Gochugaru
- Black pepper: Use only if gochugaru is unavailable because the broth will lose its red color and Korean chile aroma.
Korean radish
- Tofu: Adds bulk but not the sweet radish flavor that rounds the broth.
Tofu
- Fresh fish: Makes the stew more seafood forward and less soft in texture.
Crown daisy
- Korean radish: Use extra radish for body, though the herbal finish will be missing.
Garlic
- Gochugaru: Adds heat but cannot replace the savory aroma of garlic.
