Dinner · 40 min · korean

Maeuntang

Korean flavors, weeknight effort. White fish steaks meets gochugaru in a 40-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb White fish steaks
• 2 tbsp Gochugaru
• 1 tbsp Doenjang
• 1 cup Korean radish
• 1/2 Zucchini
• 1/2 block Soft tofu
• 1 cup Water parsley
• 3 cloves Garlic
• 3 Scallions

Steps

1. Cut the fish into 2-inch steaks and salt them lightly 10 minutes ahead — this firms the flesh so it holds together in the stew.
2. Whisk the gochugaru, doenjang, and garlic with a ladle of water into a paste.
3. Layer the radish in a wide pot, arrange the fish on top, and pour in 5 cups of water; bring to a boil.
4. Whisk in the chili paste, add the zucchini and tofu, and simmer 15 minutes until the fish is opaque and the broth turns fiery red.
5. Stir in the water parsley and scallions, simmer 2 minutes more, and serve bubbling with rice — maeuntang is best eaten dangerously hot.

Build my plan — free

← All recipes