Korean fish stew

Korean spicy fish stew / Dongtae Jjigae / 동태찌개 is a perfect cold-weather soup made using frozen pollack. This version is made with homemade vegetable stock and no shellfish.

Korean fish cake soup, also known as ‘odeng guk’ or ‘eomuk guk is a classic Korean street food made of fish cakes that are served skewered with a super delicious and comforting broth.

Korean spicy fish soup or Maeuntang is a delicious pot of stew that is spicy, full of flavor, and hearty. Try this simple recipe

If you're looking for a fiery soup to warm you up, look no further than maeuntang, a traditional Korean spicy fish soup that brings the heat. This soup gets its fire from both gochujang (a funky fermented chili, soybean, and rice paste that has sweet, spicy, and salty flavors) and gochugaru (red chile pepper flakes that bring bright but nuanced heat). Traditionally made with anchovy stock, we tried re-creating maeuntang using more readily available chicken broth, which gave the soup the rich…

A bowl of this is better than a virtual hot yoga class.

Skip takeout and try these tasty Korean stew recipes instead! From fish to kimchi to tofu, these hearty bowls are guaranteed crowd-pleasers.

Try our Korean Spicy Fish Stew (Maeuntang), perfect for the colder weather. A kick of spice with every bite. Recipe by Asian Inspirations.

One of the classic Korean stew dishes is this spicy fish stew, called maeuntang. In Korea, maeuntang is made with all sorts of fish, including freshwater ones. For this recipe, I made it with a red snapper (domi, 도미), which has a firm, white flesh with a mildly sweet and nutty flavor.

Love seafood? Try this Spicy Korean Seafood stew packed with shrimp, clams, and crabs in a spicy, umami-rich broth.