Spicy Korean-Style Fish Stew
- Makes4 servings
- Cook Time40 minutes
- Active time plus cooling25 minutes active
- 2
Korean maeuntang usually is made with anchovy stock, chrysanthemum greens and a whole fish that's been cut into pieces. And it's typically brought to the table simmering in a wide, shallow pot. Our simplified version uses store-bought broth, baby spinach and cod fillets, all cooked in a Dutch oven, but it still gets fiery notes and lots of umami from gochujang, a Korean fermented chili paste. Soy sauce, sesame oil and plenty of garlic and ginger round out the flavors. Serve with steamed white rice.
Tip
Don’t cut the fish into small chunks; larger pieces help prevent overcooking. Poach the cod directly in the stew, and then break into smaller pieces as you serve it.
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