Maeun-tang (Spicy Fish Soup) – History, Recipe & Culture

Introduction

Imagine sitting by the ocean after a long day, the salty breeze in the air, and a steaming pot of bubbling Maeun-tang (spicy fish soup) placed before you. The broth is rich, red, and aromatic—spicy yet refreshing. With every spoonful, you taste the ocean’s depth, mingled with the warmth of chili, garlic, and vegetables.

Sound irresistible? That’s the magic of Maeun-tang, a beloved Korean seafood soup that’s as comforting as it is invigorating. Often enjoyed after a fishing trip or at seaside restaurants, it’s more than just a dish—it’s an experience.

But what makes this fiery soup so special, and why has it become a staple of Korean dining culture? Let’s dive in.

History of Maeun-tang

The name Maeun-tang (매운탕) literally translates to “spicy soup.” Historically, it was considered a fisherman’s dish, made from freshly caught fish that weren’t sold at the market. Instead of wasting them, fishermen would simmer them with chili paste, garlic, and vegetables to create a hearty meal.

Over time, Maeun-tang evolved from a humble coastal recipe into a restaurant favorite, often ordered as a communal dish for sharing. Today, it’s enjoyed not just by fishermen but by families, friends, and anyone craving a spicy, refreshing meal.

Did you know? In Korea, Maeun-tang is often served at the end of a sashimi meal. The leftover fish bones and heads are simmered into soup, ensuring nothing goes to waste.

Essential Ingredients

At its heart, Maeun-tang is a showcase of Korea’s bold and balanced flavors. Typical ingredients include:

• Fresh fish – Rockfish, cod, snapper, pollack, or even crab and shellfish.

• Broth base – Anchovy stock or kelp stock for depth.

• Seasoning – Gochujang (chili paste), gochugaru (chili flakes), soy sauce, garlic, and ginger.

• Vegetables – Radish, napa cabbage, zucchini, watercress, or crown daisy (ssukgat).

• Tofu and mushrooms – For extra texture and nutrition.

• Optional extras – Shellfish, shrimp, or clams for more seafood richness.

The key lies in balancing heat and freshness, making it both fiery and refreshing.

Variations of Maeun-tang

Maeun-tang isn’t one-size-fits-all. Depending on the fish used and regional preferences, variations include:

• Hwangtae Maeun-tang – made with dried pollack for a lighter, clear broth.

• Saengseon Maeun-tang – fresh fish stew, often made right after a catch.

• Shellfish Maeun-tang – featuring clams, crabs, or shrimp for a briny twist.

• Restaurant-style Maeun-tang – richer, often with more vegetables and tofu.

Each version offers a slightly different flavor but carries the same fiery backbone.

Preparation – How to Make Maeun-tang at Home

You don’t need to be in Korea to enjoy this dish—you can make a simplified version at home.

1. Prepare the stock: Simmer dried anchovies, kelp, onion, and garlic for about 20 minutes.

2. Add vegetables: Radish, zucchini, mushrooms, and napa cabbage go in next.

3. Season: Mix in gochujang, gochugaru, soy sauce, and minced garlic.

4. Add fish: Fresh chunks of fish (like cod or snapper) are simmered until just cooked.

5. Finish: Add tofu, scallions, and herbs like crown daisy. Serve piping hot.

 Pro tip: Avoid overcooking the fish—it should stay tender and flaky.

Cultural Significance

Maeun-tang embodies Korea’s communal dining culture. It’s usually served in a large pot at the center of the table, where everyone shares from the same bubbling stew.

It also represents Korean philosophy about balance—spicy, savory, and refreshing all at once. Many Koreans believe spicy food like Maeun-tang stimulates appetite, aids digestion, and even helps with fatigue.

Serving Suggestions

To fully enjoy Maeun-tang, here are some serving ideas:

• Pair with steamed white rice to balance the heat.

• Accompany with banchan (side dishes) like kimchi, pickled radish, and seasoned spinach.

• Enjoy with soju or makgeolli for a traditional Korean pairing.

• Serve in a ttukbaegi (earthenware pot) to keep it hot until the very last spoonful.

Did you know? Many Koreans prefer eating Maeun-tang outdoors, especially at riverside or seaside restaurants, where the environment makes the soup taste even better.

Types of Maeun-tang

While the variations focus on ingredients, Maeun-tang is often categorized by cooking style too:

• Mild Maeun-tang – less chili, more soy-based flavor for beginners.

• Extra spicy Maeun-tang – bold, fiery, and sweat-inducing.

• Seafood mix Maeun-tang – combining fish with shellfish for layered flavors.

Tips for the Perfect Maeun-tang

• Always use fresh fish for the best flavor. Frozen fish can make the broth cloudy.

• Add vegetables in stages—radish first (long cooking), leafy greens last.

• Balance spice with a hint of sweetness (a pinch of sugar or sliced onion works well).

• Garnish with crown daisy just before serving for an authentic Korean touch.

• Don’t rush the broth—a well-simmered base makes all the difference.

Other Valuable Information

• Health Benefits: Maeun-tang is low in fat, high in protein, and packed with vitamins from its vegetables and herbs.

• Global Popularity: Korean restaurants abroad often list it alongside kimchi jjigae and soondubu jjigae as a must-try soup.

• Culinary Symbolism: It reflects Korea’s relationship with the sea—resourceful, communal, and flavorful.

Conclusion

Maeun-tang (Spicy Fish Soup) is more than just a dish—it’s an experience that warms the soul, excites the taste buds, and connects people through sharing. Whether you’re enjoying it at a seaside restaurant in Korea or cooking it at home, every spoonful tells a story of tradition, resilience, and flavor.

So next time you’re craving something both bold and comforting, let Maeun-tang be your go-to bowl of fiery comfort. Try it, share it, and taste a piece of Korea’s culinary heart.

Frequently Asked Questions

1. What fish is best for Maeun-tang?
Common choices include cod, rockfish, snapper, or pollack. The key is using firm, fresh fish that won’t fall apart.

2. How spicy is Maeun-tang?
It can range from moderately spicy to very fiery, depending on how much gochugaru and gochujang you use.

3. Can I make Maeun-tang without seafood?
Yes, you can substitute mushrooms and tofu for a vegetarian-friendly version, though the flavor will be different.

4. What’s the difference between Maeun-tang and Jjigae?
Maeun-tang is a soup (lighter, brothy), while jjigae is thicker and stew-like. Both are spicy but have different textures.

5. Is Maeun-tang healthy?
Absolutely—it’s low in calories, high in protein, and packed with vegetables, making it a balanced meal.

6. Can Maeun-tang be made in advance?
Yes, the broth can be prepared ahead, but add the fish just before serving to keep it fresh and tender.