Korean Spicy Fish Soup Mae Un Tang
Dive into the bold and comforting flavors of *Korean Spicy Fish Soup* (*Mae Un Tang*), a classic dish that combines fresh white fish, vibrant vegetables, and an aromatic, fiery broth. This traditional Korean recipe starts with a delicate kelp-based stock that is elevated with the rich, complex heat of gochujang (Korean red pepper paste) and gochugaru (red pepper flakes). Packed with tender radish, zucchini, bean sprouts, tofu, and the optional earthy touch of enoki mushrooms and perilla leaves, each spoonful offers a satisfying balance of spice and umami. Perfect for chilly evenings, this one-pot wonder is quick to prepare and best served piping hot with a side of steamed rice for a complete, soul-soothing meal. Whether you’re new to Korean cuisine or a seasoned fan, Mae Un Tang is a must-try for anyone who loves spicy, hearty soups.
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Recipe Information
Ingredients
- 500 grams Fresh white fish (cod, snapper, or halibut) fillet
- 5 cups Water
- 10 centimeter square piece Kelp (dashima)
- 200 grams Radish (mu), sliced
- 100 grams Bean sprouts
- 100 grams Zucchini, sliced
- 3 stalks Green onion, chopped
- 4 cloves Garlic, minced
- 2 tablespoons Korean red pepper paste (gochujang)
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 2 tablespoons Soy sauce
- 1 teaspoon Salt
- 150 grams Firm tofu, cubed
- 5 leaves Perilla leaves, julienned (optional)
- 100 grams Enoki mushrooms (optional)
Instructions
Clean the fish fillets and cut them into bite-sized pieces. Set aside.
In a large pot, add 5 cups of water and the kelp. Bring to a boil, then reduce the heat and let it simmer for 10 minutes to create a light stock. Remove the kelp and discard.
Add the sliced radish to the pot and cook for 5 minutes until slightly softened.
In a small bowl, mix together the minced garlic, gochujang, gochugaru, soy sauce, and salt to create the seasoning paste.
Stir the seasoning paste into the pot and mix well until the broth becomes a vibrant red color.
Add the fish pieces to the pot and gently simmer for 10 minutes, ensuring the fish is fully cooked but not overdone.
Add the bean sprouts, zucchini, tofu, and enoki mushrooms (if using) to the pot and cook for 5 minutes until the vegetables are tender.
Add the chopped green onions and optional perilla leaves to the soup just before turning off the heat.
Taste the soup and adjust seasoning with additional salt or soy sauce, if needed.
Serve the Mae Un Tang hot in individual bowls, accompanied by steamed rice.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 4784 mg | 208% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 23.0 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 1394 mg | 107% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3920 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
