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Fish, East Asian

Maeuntang spicy cod soup with rice

Maeuntang is a spicy Korean fish soup, made here with cod, radish, and tofu. It serves 4, takes 40 minutes, and is easy to make, at about €4.50 per person. The key is letting the broth simmer with the radish before the fish goes in, so the fish stays tender and the broth gets deep flavor.

A spicy Korean fish soup, maeuntang, served bubbling hot at the table with a bowl of rice, perfect for a cold night.

Maeuntang spicy cod soup with rice
Total time
40 min
Difficulty
Easy
Cost per person
€4.50
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Maeuntang is all about the broth, red and fragrant, where gochujang and Espelette pepper build a clean, steady heat without overwhelming the dish. The radish simmers long enough to turn almost silky, while the cod cooks for just a few minutes at the end and stays firm and moist. Tofu adds a soft bite that balances the spice.

This is a cold weather dinner, the kind you eat bubbling hot straight from the pot, each bowl of rice served alongside. It works well on a weeknight despite feeling generous, and it's easy to share between adults who enjoy heat. For kids sensitive to spice, save this one for another night or cut back on the gochujang.

The ingredients

4 people

Fish counter

  • Cod fillet 500 g

Fruits and vegetables

  • Turnips or black radish 300 g
  • Zucchini 1
  • Onion 1
  • Garlic 4 cloves
  • Scallions 2

Dairy

  • Firm tofu 200 g

Pantry

  • Gochujang chili paste 2 tbsp
  • Espelette pepperoften in the pantry 1 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Fish stockoften in the pantry 1 l
  • Riceoften in the pantry 300 g

Allergens Fish, Soy, Gluten

The step by step recipe

  1. Cut the cod into large chunks, the tofu into cubes, the radish into slices, and the zucchini into rounds.

    Keep the fish skin on, it adds body to the broth.

  2. Bring the broth to a boil with the radish, onion, garlic, chili paste, chili powder, and soy sauce. 12 min

    The radish is done when it turns translucent.

  3. Cook the rice in salted water, then drain it. 11 min

    Serve it in small bowls.

  4. Add the fish and tofu and let it simmer gently. 6 min

    Don't stir, so you don't break up the fish.

  5. Add the zucchini and scallions, simmer for two more minutes. 2 min

    Taste and adjust with a little more soy sauce.

  6. Serve bubbling hot in bowls with the rice on the side.

    Dip your spoonful of rice into the broth, that's the proper way to eat it.

Our tips to get it right

  • Cut everything before you start, the cooking moves fast once the broth is going.
  • Pick thick, very fresh cod fillets, they hold together better than thin pieces that tend to flake apart.
  • If you like a stronger broth, let the radish simmer five extra minutes before adding the fish.

The variations

  • Swap the cod for another firm white fish like pollock or hake, the cooking time stays the same.
  • For a fish free version, use vegetable broth and double the tofu.
  • For a faster meal, use precooked rice warmed up in two minutes instead of cooking rice from scratch.

What to serve it with

  • Warm steamed rice on the side
  • Kimchi as a side dish
  • Green tea or cold water

Storage

Maeuntang keeps for 2 days in the fridge in a sealed container, store the rice separately. Reheat gently on the stove without letting it boil hard, so the fish doesn't toughen. Freezing isn't recommended, the fish loses its texture once thawed.

Questions about this dish

Can I substitute the gochujang if I don't have any?

You can use another fermented chili paste, or mix soy sauce with a mild chili powder instead. The flavor will shift slightly but the soup still works.

Can I make the broth ahead of time?

Yes, you can cook the broth with the radish a few hours ahead and reheat it before serving. Add the fish and tofu only at the last moment so they stay tender.

Is the tofu essential to this recipe?

No, you can skip it if you're not a fan of its texture, the soup stays balanced with just fish and vegetables. In that case, add a bit more radish or zucchini instead.

Why shouldn't I stir the fish too much?

Cod becomes delicate once cooked and breaks apart easily if stirred too much. It's better to gently shake the pot than to mix with a spoon.

How long does it take to make a maeuntang spicy cod soup with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a maeuntang spicy cod soup with rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a maeuntang spicy cod soup with rice cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, gluten. Always check the labels of the products you buy.

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