---
title: 'Maeuntang'
source: 'https://youtube.com/watch?v=RS75bImFiJo'
video_id: 'RS75bImFiJo'
date: 2026-06-28
duration_sec: 534
---

# Maeuntang

> Source: [Maeuntang](https://youtube.com/watch?v=RS75bImFiJo)

## Summary

This video demonstrates how to make maeuntang, a Korean spicy fish stew, using whiting fish—a budget-friendly option from the cod family. The host walks through cleaning the fish, preparing a radish base, making a spicy seasoning paste, and assembling the stew with vegetables and optional chrysanthemum greens. The result is a flavorful, comforting dish reminiscent of traditional Korean spicy pollock stew.

### Key Points

- **Ingredient Choice** [0:13] — Whiting fish is a budget-friendly option from the cod family, available at seafood markets.
- **Fish Cleaning Technique** [1:28] — Remove fins with scissors, take out intestines, rub salt to remove black film and scales to avoid bitterness and fishiness.
- **Radish Base Preparation** [2:36] — Boil Korean radish in 4 cups of water for 15 minutes over medium-high heat to create the base.
- **Seasoning Paste Recipe** [3:08] — Mix 3 tbsp gochu-garu, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp doenjang, and 4 cloves garlic into a sticky paste.
- **Cooking Process** [5:03] — Add fish and paste to the radish base, cook 15 minutes, then add onion, green onion, and chili pepper for 5 more minutes.
- **Whole Fish Importance** [5:23] — The fish head and bones are essential for flavor; filleted fish won't produce a tasty stew.
- **Garnish** [6:27] — Optional chrysanthemum greens (ssukgat) are added at the end for color and flavor.

## Transcript

Hi everybody. Today let's make maeuntang, Korean 
spicy fish stew. Now you can make maeuntang with  
any fish. But today I'm using a very hidden 
gem, whiting. This is whiting fish. You can  
find this fish at any seafood market, and it's 
very budget- friendly. It comes from the cod  
family and the taste is so good, especially when 
you make this stew. It reminds me of spicy pollock  
stew that I used to enjoy back in Korea. Let's 
get cooking! Choose a large size. We are going  
to make maeuntang with one pound. I have two 
fish already, a fish monger cleaned them all,  
and I kept them in my refrigerator. But I just 
left this one fish so that you guys, "oh I don't  
have a fish monger! I just buy whole fish!", then 
you can learn what I'm doing, I'm just showing  
you how to clean it. Just to show you, I brought 
this one fish. I usually cut off these fins first.
I use my scissors to cut off instead of 
using a knife. Take out all the intestines.
Put some  
salt here and rub it. So remove the black kind the  
film because it makes it fishy and 
also gives a little bitter taste.
Oh, I forgot. The scales have to be removed, 
otherwise it will be a little fishy.
It's cleaned. After cleaning this, 
let's get cooking. Radish. Korean  
radish is in my refrigerator all the time. 
If I run out of it, I feel so uncomfortable  
because whenever I make stew or soup, it 
make it so delicious. Let's peel and cut.
I need 5 or 6 oz.
I make a really small portion for two servings. 
That's why radish is a small amount only five to  
six ounces. Add four cups of water. I'm going 
to cook 15 minutes over medium high heat.  
Now let's make maeuntang paste, spicy 
seasoning paste. Korean hot pepper flakes,  
gochu-garu, three tablespoons, 1 tbsp 
fish sauce, and 1 tbsp soy sauce.
And 1 tbsp doenjang.
Last one, garlic. Four cloves of garlic
And mix together.
It's kind of a sticky paste.
Okay, set aside. This is 
one pound of whiting fish.
Let's cut vegetables. Onion first. I will use 
this onion later. Half of a medium-size onion.
And daepa, large green onion, just half.
This is optional, chrysanthemum 
greens. Spicy green chili pepper.  
We need this one or two. Now cut the fish.
Okay. Now it's time to add my fish and 
seasoning paste. The radish is a little  
half-translucent. Add the fish here and 
the seasoning paste. Just stir a little  
bit. I'm going to cook this around 15 
minutes. Probably you'll be shocked.  
"Oh, the fish head! I saw the fish head 
there!" But you know when we make maeuntang,  
we always use the fishy head because the fishy 
head also has all the delicious stuff inside.  
So we need to boil it together. Without the fish 
head, actually the maeuntang is not tasty. Even  
the bones add the best flavor. So filleted fish 
doesn't make a nice maeuntang. So we need a whole  
fish except for intestines. Now I cracked 
the lid because I don't want to boil over.
Now it's time to add onion, green onion, 
and green chili pepper. We need to add  
these guys so that they make the stew really 
delicious and give it that maeuntang flavor.
I'm going to cook five more minutes. I left 
this ssukgat. This is optional but it makes  
it really pretty. Mauntang 
is ready! Okay, here you go.
So good. I love this broth. Ssukgat. Yes. Like 
this. Turn off. That's it. And with this heat,  
ssukgat is going to be blanched.
Let me taste!
Oh my. Smells so good. Chrysanthemum greens 
are already cooked. some fish and radish.
Whiting fish stew we made today. Eggplant,  
kind of stir-fried eggplant, and mushrooms, 
and radish kimchi. Pickled peppers. Okay.
I will have some broth.
Oh my! good.
Oh, there are lots of flavors. So 
delicious. Let's have some fish.
Oh my god. Very soft, tender, and a little 
sweet. I'll finish my lunch with this stew.  
Today I showed you how to make 
delicious maeuntang with whiting  
fish. Enjoy my recipe. See you next time. Bye.