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Maeuntang

0h 08m video Transcribed Jun 28, 2026 Watch on YouTube ↗
Beginner 2 min read For: Home cooks and food enthusiasts interested in Korean cuisine, especially those looking for budget-friendly seafood recipes.
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AI 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.

Chapters

1 Introduction and Fish Preparation 0:03 2 Preparing the Radish Base 2:16 3 Making the Spicy Seasoning Paste 3:01 4 Adding Fish and Vegetables 4:08 5 Final Cooking and Garnishing 5:48 6 Tasting and Conclusion 7:01
[0:13]
Ingredient Choice

Whiting fish is a budget-friendly option from the cod family, available at seafood markets.

[1:28]
Fish Cleaning Technique

Remove fins with scissors, take out intestines, rub salt to remove black film and scales to avoid bitterness and fishiness.

[2:36]
Radish Base Preparation

Boil Korean radish in 4 cups of water for 15 minutes over medium-high heat to create the base.

[3:08]
Seasoning Paste Recipe

Mix 3 tbsp gochu-garu, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp doenjang, and 4 cloves garlic into a sticky paste.

[5:03]
Cooking Process

Add fish and paste to the radish base, cook 15 minutes, then add onion, green onion, and chili pepper for 5 more minutes.

[5:23]
Whole Fish Importance

The fish head and bones are essential for flavor; filleted fish won't produce a tasty stew.

[6:27]
Garnish

Optional chrysanthemum greens (ssukgat) are added at the end for color and flavor.

Clickbait Check

95% Legit

"The title accurately reflects the content, as the video is a straightforward tutorial on making maeuntang with whiting fish."

Mentioned in this Video

Whiting fish

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Korean radish

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Gochu-garu (Korean hot pepper flakes)

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Fish sauce

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Soy sauce

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Doenjang (fermented soybean paste)

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Garlic

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Daepa (large green onion)

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Ssukgat (chrysanthemum greens)

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Spicy green chili pepper

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Tutorial Checklist

1 1:28 Clean the fish: cut off fins with scissors, remove intestines, rub with salt to remove black film and scales.
2 2:20 Peel and cut Korean radish into small pieces (5-6 oz).
3 2:42 Add 4 cups of water to radish and boil for 15 minutes over medium-high heat.
4 3:08 Make seasoning paste: mix 3 tbsp gochu-garu, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp doenjang, and 4 cloves minced garlic.
5 4:16 Cut vegetables: half a medium onion, half a large green onion, and 1-2 spicy green chili peppers.
6 4:54 Cut the fish into pieces.
7 5:03 Add fish and seasoning paste to the radish base, stir gently, and cook for 15 minutes.
8 6:05 Add onion, green onion, and chili pepper; cook for 5 more minutes.
9 6:27 Add optional chrysanthemum greens, turn off heat, and let residual heat blanch them.

Study Flashcards (8)

What type of fish is used in this maeuntang recipe?

easy Click to reveal answer

Whiting fish, from the cod family.

0:13

Why is salt rubbed on the fish during cleaning?

medium Click to reveal answer

To remove the black film and scales, which cause bitterness and fishiness.

1:45

What vegetable is boiled first to create the stew base?

easy Click to reveal answer

Korean radish.

2:20

How long is the radish boiled before adding the fish?

medium Click to reveal answer

15 minutes over medium-high heat.

2:50

What are the ingredients for the maeuntang seasoning paste?

hard Click to reveal answer

3 tablespoons gochu-garu, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp doenjang, 4 cloves garlic.

3:08

Why is the fish head included in the stew?

medium Click to reveal answer

Because the head and bones add the best flavor; filleted fish doesn't make a nice maeuntang.

5:23

What vegetables are added after the fish has cooked for 15 minutes?

medium Click to reveal answer

Onion, green onion (daepa), and green chili pepper.

6:05

What optional garnish is added at the end for color?

hard Click to reveal answer

Chrysanthemum greens (ssukgat).

6:27

💡 Key Takeaways

📊

Whiting as a Budget-Friendly Fish

Highlights an affordable alternative to traditional fish for maeuntang, making the dish accessible.

0:13
🔧

Salt Rub to Remove Fishy Taste

A practical tip to improve flavor by removing the black film and scales.

1:45
⚖️

Importance of Whole Fish for Flavor

Explains why using the whole fish (head and bones) is essential for a rich stew, countering common fillet preferences.

5:23
🔧

Using Ssukgat as Garnish

Introduces an optional ingredient that adds visual appeal and a unique flavor to the stew.

6:27

✂️ Creator Tools: Viral Hooks

AI-generated clip ideas for Shorts based on the transcript

Budget Fish Secret for Spicy Stew

45s

Reveals a hidden gem fish that is budget-friendly and delicious, sparking curiosity and saving money.

▶ Play Clip

Why You Need the Fish Head in Stew

50s

Challenges common aversion to fish heads by explaining their essential role in flavor, encouraging viewers to try it.

▶ Play Clip

Secret Ingredient for Spicy Fish Stew

50s

Reveals a surprising paste ingredient (doenjang) that enhances flavor, making viewers want to learn the full recipe.

▶ Play Clip

Full Transcript

Download .txt Download .md

[00:03] Hi everybody. Today let's make maeuntang, Korean 

[00:13] any fish. But today I'm using a very hidden 

[00:22] find this fish at any seafood market, and it's 

[00:28] family and the taste is so good, especially when 

[00:36] stew that I used to enjoy back in Korea. Let's 

[00:43] to make maeuntang with one pound. I have two 

[00:52] and I kept them in my refrigerator. But I just 

[01:00] have a fish monger! I just buy whole fish!", then 

[01:06] you how to clean it. Just to show you, I brought 

[01:28] I use my scissors to cut off instead of 

[01:39] Put some  

[01:45] salt here and rub it. So remove the black kind the  

[01:53] film because it makes it fishy and 

[02:06] Oh, I forgot. The scales have to be removed, 

[02:16] It's cleaned. After cleaning this, 

[02:20] radish is in my refrigerator all the time. 

[02:26] because whenever I make stew or soup, it 

[02:36] I need 5 or 6 oz.

[02:42] I make a really small portion for two servings. 

[02:50] six ounces. Add four cups of water. I'm going 

[03:01] Now let's make maeuntang paste, spicy 

[03:08] gochu-garu, three tablespoons, 1 tbsp 

[03:16] And 1 tbsp doenjang.

[03:29] Last one, garlic. Four cloves of garlic

[03:49] And mix together.

[03:56] It's kind of a sticky paste.

[04:08] Okay, set aside. This is 

[04:16] Let's cut vegetables. Onion first. I will use 

[04:28] And daepa, large green onion, just half.

[04:40] This is optional, chrysanthemum 

[04:44] We need this one or two. Now cut the fish.

[04:54] Okay. Now it's time to add my fish and 

[05:03] half-translucent. Add the fish here and 

[05:12] bit. I'm going to cook this around 15 

[05:17] "Oh, the fish head! I saw the fish head 

[05:23] we always use the fishy head because the fishy 

[05:30] So we need to boil it together. Without the fish 

[05:37] the bones add the best flavor. So filleted fish 

[05:48] fish except for intestines. Now I cracked 

[06:05] Now it's time to add onion, green onion, 

[06:13] these guys so that they make the stew really 

[06:27] I'm going to cook five more minutes. I left 

[06:34] it really pretty. Mauntang 

[06:43] So good. I love this broth. Ssukgat. Yes. Like 

[06:55] ssukgat is going to be blanched.

[07:01] Let me taste!

[07:08] Oh my. Smells so good. Chrysanthemum greens 

[07:27] Whiting fish stew we made today. Eggplant,  

[07:30] kind of stir-fried eggplant, and mushrooms, 

[07:45] I will have some broth.

[07:51] Oh my! good.

[07:57] Oh, there are lots of flavors. So 

[08:23] Oh my god. Very soft, tender, and a little 

[08:34] Today I showed you how to make 

[08:40] fish. Enjoy my recipe. See you next time. Bye.

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