Maeuntang (Korean Spicy Fish Stew)
A fiery, deeply savoury Korean fish stew with mooli, tofu and courgette. Pollock or coley works brilliantly.
- Time40 min
- LevelEasy
- Costabout £3.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 439kcal
- 23.3gcarbs
- 11.1gof which sugars
- 18.1gfat
- 3.8gsaturates
- 47gprotein
- 8.1gfibre
- 2.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the water, mooli, crumbled stock cube, gochujang, chilli flakes, soy sauce, garlic, ginger and sugar in a wide pan. Bring to the boil, then simmer for 15 minutes until the mooli is tender.
15 min - 2
Add the mushrooms, courgette and tofu and simmer for 5 minutes.
5 min - 3
Lay the fish on top and simmer very gently, without stirring, for 5 to 6 minutes until opaque and flaking.
5 min 30 s - 4
Stir in the fish sauce and spring onions, then drizzle with sesame oil.
- 5
Ladle into deep bowls and serve with steamed rice. Look for MSC labelled pollock or coley as a good everyday alternative to cod.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
