Soup > Asian Soups > Korean Soups

Maeutang-Guk (Spicy Fish Soup) Recipe

Ingredients with Measurements:
- 1 lb. of white fish fillets (such as cod or halibut), cut into bite-sized pieces
- 1 onion, sliced
- 4 garlic cloves, minced
- 1-inch piece of ginger, peeled and sliced
- 2 green onions, sliced
- 1/4 cup of gochujang (Korean chili paste)
- 2 tbsp. of gochugaru (Korean chili flakes)
- 1 tbsp. of soy sauce
- 1 tbsp. of fish sauce
- 6 cups of water
- Salt and pepper to taste
- 1 tbsp. of vegetable oil

Special equipment needed:
- Large pot
- Ladle

Step-by-step instructions:

1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the onion, garlic, ginger, and green onions to the pot and sauté for 2-3 minutes until fragrant.
3. Add the gochujang and gochugaru to the pot and stir to combine.
4. Add the fish fillets to the pot and stir to coat the fish in the spicy mixture.
5. Pour in the water, soy sauce, and fish sauce and bring the soup to a boil.
6. Reduce the heat to low and let the soup simmer for 15-20 minutes until the fish is cooked through and tender.
7. Season the soup with salt and pepper to taste.
8. Serve hot with rice and additional green onions for garnish.


- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 30g

Substitutions for ingredients:
- Any white fish can be used in place of cod or halibut.
- Red onions can be used in place of white onions.
- Chicken broth can be used in place of water for a richer flavor.

Variations:
- Add vegetables such as sliced carrots, mushrooms, or spinach to the soup for added nutrition and flavor.
- Use shrimp or clams instead of fish for a seafood twist on the recipe.
- Make the soup less spicy by reducing the amount of gochujang and gochugaru used.

Tips and tricks:
- Be sure to cut the fish into bite-sized pieces to ensure even cooking.
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness.
- Serve the soup with a side of rice to balance out the heat.

Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
- Serve the soup in individual bowls with a garnish of sliced green onions on top.

Garnishes:
- Sliced green onions

Pairings:
- Serve the soup with a side of rice and a cold beer.

Suggested side dishes:
- Kimchi
- Steamed vegetables
- Fried rice

Troubleshooting advice:
- If the soup is too spicy, add more water or chicken broth to dilute the heat.

Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
- Maeutang-Guk is a traditional Korean soup that has been enjoyed for centuries.

Flavor profiles:
- Spicy, savory, and slightly sweet.

Serving suggestions:
- Serve the soup hot with a side of rice and a cold beer.

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Region: Korean

Taste: Spicy, Savory, Tangy, Fishy