Maeuntang is a traditional Korean coastal stew that dates back to the Joseon era, when fishermen would simmer whole catch with radish and gochugaru to create a warming, nourishing broth for families.

In the southern coastal regions, maeuntang often includes kelp broth and extra seafood like clams, while northern versions may use less chili and more fermented soybean paste for a milder flavor.

Maeuntang is served hot in a stone or earthenware pot, accompanied by steamed white rice, kimchi, and assorted banchan. The broth is sipped directly, and the fish is eaten with a spoon and chopsticks.

Maeuntang is popular during winter holidays, birthday celebrations, and on days when families gather after a day of fishing, as the stew showcases fresh catch and provides comforting heat.

Maeuntang belongs to the 'jjigae' family of Korean stews, characterized by a robust, spicy broth and the use of gochugaru. It complements milder soups like doenjang‑jjigae and showcases the Korean love for balancing heat, sourness, and umami.

Traditional maeuntang uses whole white fish (whiting, pollock, or cod), Korean radish, gochugaru, doenjang, fish sauce, and fresh green onions. Substitutes include other firm white fish, daikon radish, miso for doenjang, and tamari for soy sauce.

Maeuntang pairs beautifully with kimchi, japchae (stir‑fried glass noodles), pajeon (green onion pancake), and a simple bowl of steamed rice to soak up the spicy broth.

The use of the whole fish, especially the head and bones, creates a deep, gelatinous broth that is richer than most Korean stews, while the gochugaru paste adds a bright, lingering heat.

Modern chefs often add extra vegetables like mushrooms or tofu, and some restaurants serve maeuntang in individual stone bowls. Home cooks now frequently use pre‑made gochugaru paste for convenience.

Common errors include over‑cooking the fish, using filleted fish instead of a whole fish (which reduces broth flavor), and adding too much water which dilutes the spicy paste.

The radish should be tender and half‑translucent, the fish flesh should flake easily with a fork but still be moist, and the broth should have a deep reddish hue and aromatic scent of garlic and chili.

The YouTube channel Maangchi, hosted by Emily Kim, specializes in authentic Korean home cooking, offering step‑by‑step tutorials, cultural background, and approachable recipes for cooks of all skill levels.

Maangchi focuses on clear, friendly narration, detailed visual close‑ups, and often includes traditional tips such as cleaning whole fish, making homemade pastes, and serving suggestions, making Korean cuisine feel accessible to beginners.