(W Table)
(W Table)

In the world of Korean soups, maeuntang stands out for its bold seafood flavors and spicy heat. Red chili pepper brightens the rich fish broth to yield a soul-warming comfort stew that hits the spot year-round.

While any firm white fish will do -- red snapper, cod, or pollock are local favorites -- the secret‘s in using the whole fish, from head to tail. Those bones and bits that might otherwise be thrown away are flavor gold that gives the broth its characteristic depth. Let your fishmonger know you’re making maeuntang, and the fish will come prepared for the pot.

In Korea, this stew is a classic companion to soju, the local spirit. The cold liquor provides a clean counterpoint to the stew‘s spicy warmth.

Just remember to pace yourself -- it’s the kind of pairing that tends to turn one bottle of soju into many.

(Maeuntang, spicy fish stew, Korean-style seafood soup, hot and spicy fish broth)