Spicy Korean-Style Fish Stew

4 Servings

40 minutes 25 minutes active

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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.




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.

40 minutes

25 minutes active


  • 4

    6-ounce skinless cod fillets

  • 2

    tablespoons sake


Woody F.
February 19, 2023
Not stew!
I'm not sure what is happening to the recipes here but once upon a time I'd make an entire magazines recipes and love them all and now I can't seem to find even a few that are good. This one is a prime example. First off there is nothing stew like about this, it's clearly soup. It's also bland and boring and tastes almost entirely of gochujang which is delicious but when it's the only flavor it's not so good. Not a fan.
Leslie J.

This was quite delicious! I'm a big fan of gochujang especially with seafood. I used mahi mahi instead of cod but otherwise followed the recipe. Yum

Linda K.

I saw the comment that this was quite delicious. . .it is over the moon delicious. I have made it twice; once with cod from a high end fishmonger and once with a grocery store product. I say always go with the freshest and whitest cod. I was able to find the Korean sauce in a local grocery store which was a boon. We cannot get enough of this stew and it freezes well. It is a staple for us now.

Steven L.

Are there nutritional values for this recipe? Thanks!