Maeuntang

Maeuntang is a popular Korean spicy fish soup boiled with gochujang (Korean red chili pepper paste), gochugaru (chili powder), and various vegetables. The name 'Maeuntang' is derived from 'maeun', meaning 'spicy', and 'tang', meaning 'soup' or 'stew' in Korean.

Ingredients and Preparation

The main ingredient of Maeuntang is fresh or saltwater fish. Commonly used fish include snapper, cod, sea bass, pollock, or catfish. The fish is cleaned, cut into pieces, and boiled with vegetables such as watercress, bean sprouts, radish, and onion. The soup is seasoned with gochujang, gochugaru, soy sauce, garlic, and doenjang (Korean soybean paste).

The soup is typically served hot, with the fish and vegetables still in the broth. It is often accompanied by a bowl of rice and kimchi, a traditional Korean side dish. Maeuntang is known for its spicy and hearty flavor, making it a popular dish in the cold winter months.

Cultural Significance

Maeuntang is a staple dish in Korean cuisine, often served in homes and restaurants across the country. It is particularly popular in coastal areas where fresh fish is readily available. The dish is also commonly served at traditional Korean feasts and celebrations.

In addition to its culinary significance, Maeuntang also holds cultural importance in Korea. It is often associated with the Korean concept of 'han', a unique form of collective feeling and experience that is deeply ingrained in Korean culture.

See Also

• Korean cuisine
• Gochujang
• Kimchi
• Doenjang