Name: Maeuntang (Korean Spicy Fish Stew)
Total time: PLACEHOLDER
Ingredients: 1 tablespoon vegetable oil; 4 garlic cloves , minced; 1 tablespoon grated fresh ginger; 6 cups chicken or vegetable broth; 1 cup kimchi , drained and coarsely chopped; 1 tablespoon gochujang; 1 tablespoon Korean chile flakes (gochugaru); ½ teaspoon pepper; 1 (1½-pound) skinless red snapper fillet , 1 inch thick, cut into 2-inch pieces; 7 ounces firm tofu , cut into 1-inch pieces; 1 small zucchini , halved lengthwise and sliced ¼ inch thick; 4 scallions , cut into 1-inch lengths; ½ cup fresh cilantro leaves

Why This Recipe Works

This soup gets its fire from both gochujang (a funky fermented chili, soybean, and rice paste that has sweet, spicy, and salty flavors) and gochugaru (red chile pepper flakes that bring bright but nuanced heat). Traditionally made with anchovy stock, we tried re-creating maeuntang using more readily available chicken broth, which gave the soup the rich body and round flavor it needed. We found that adding ginger, garlic, scallions, and a typical side accompaniment, kimchi (for acidity and fermented flavors), to the stock and simmering chunks of red snapper in it, created a rich, flavorful, and complex broth that was from the sea and nothing like chicken soup. Adding cubes of tofu and slices of zucchini—traditional mix-ins for this soup—provided mild bites to counteract the heat of our fiery broth.

Before You Begin

If you cannot find Korean chile flakes, substitute ¾ teaspoon paprika and ¼ teaspoon red pepper flakes. Serve with lime wedges, if desired. Halibut, mahi-mahi, striped bass, or swordfish may be substituted for the snapper in this recipe.

Instructions

Heat oil in Dutch oven over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in broth, kimchi, gochujang, chile flakes, and pepper, then bring to simmer.

Stir in red snapper, tofu, zucchini, and scallions. Return to gentle simmer, then reduce heat to medium-low, cover, and cook until fish flakes apart when gently prodded with paring knife, 3 to 4 minutes. Sprinkle with cilantro and serve.