Fresh Local Swordfish over Spicy Fish Soup with Gochujang and Gochugaru
Doenjang Braised Beech Mushrooms, Red Jalapeño, Scallion, Cilantro
This version of Korean Maeuntang, a hot spicy fish soup is bright, fresh, and fiery. Chili paste, chili flakes, and fresh chilies layer on the heat while beech mushrooms add slightly crunchy slightly nutty texture and flavor to the fragrant fish broth. Pan-seared fresh local swordfish sits atop the soup, retaining its crispy exterior. Fresh cilantro and scallion add verdant sparks. The flavor comes from the various forms of red chili, not from a long simmer, so this mouthwatering red-hot meal can be on the table in about 20 minutes…
A Maeuntang Recipe
Bring 3 c. flavorful fish stock to a boil along with:
- 2 cloves of minced garlic
- 1 T. gochujang (Korean chili paste)
- 1 t. gochugaru (Korean chili flakes)
- 1 T. soju (Korean rice liquor)
- 1 T. low-sodium soy sauce
Simmer for 10 minutes.
Meanwhile, slice the very bottom of the stem from beech mushrooms, taking care to leave enough stem so mushrooms are still bound together in little clusters. Cook in simmering doenjang (Korean fermented soybean paste) broth until “tender with a crunch.” Drain. Set aside.
Sauté fresh swordfish fillets in olive oil over high heat, browning both sides, taking care not to overcook. Season with sea salt.
Place mushrooms in the bottom of a soup bowl. Sprinkle sliced scallion and thinly sliced red jalapeño over the mushroom. Ladle hot fish soup over the top. Place fish on top, taking care that the fish is not submerged in the soup, to maintain the crisp surface. Finish with fresh cilantro leaves and a sprinkling of Korean red chili flakes. Serve with white rice on the side.
*This soup requires the unique flavors of the Korean pantry items. I buy them at our local Korean Market in Torrance. They can be purchased online (find them all on amazon).
**Most of my Korean-Style cooking is an adventurous interpretation of the standard recipes.
Spirited Korean Style Dishes on Taste With The Eyes:
Spicy Colorful Veggie Tacos, Korean Style
Doenjang Chigae with Bison
Halibut Galbi Jim
Kongnamul with Tofu Carpaccio
Chicken Pad Thai, Bibimbap Style
Swordfish Hot Pot!
Authentic Korean Recipes:
10 thoughts on “Hot Spicy Fish Soup (Maeuntang)”
All the food cooked in your kitchen looks so elegant no matter what cuisine it is. Some food can be pretty and not so realistic, but yours are always elegant and appetizing that I wish I was on your guest list to try your food. Korean fish soup looks amazing!!!
Wow this has got my mouth watering! I’ve loved all the Korean soups I’ve ever eaten. Yours looks amazing! Love the hot, spicy and fish- a great combination.
Totally delicious! GREG
What a beautiful soup! These flavors sound amazing, and a what a bonus that it comes together so quickly.
All that ‘fire’ makes for a beautiful presentation – and I’m sure the taste was equal to it.
It’s a wee bit chilly here with welcome rain. This recipe and its presentation just warmed me to my toes.
It’s looks absolutely delectable cannot wait to try it out for my family. I’ve been looking for a really good fish recipe and it think I’ve hit the jackpot. Does anyone know where you can find those types of mushroom in the Toronto area?
Hi Mandy – they should be easy to find at any Asian market, especially Japanese, where they are called buna shimeji. Please let me know if you make it!
This looks right up my alley. A simply made dish that packs an enormous amount of flavor. And gorgeous to look at as well.