Soju
The standard partner for spicy rustic stew.
KOREAN FOOD · FROM HEAT TO FINISH
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01 · THE DESTINATION
Minmul Maeuntang: Spicy Freshwater Fish Stew
Freshwater fish from rivers, lakes, and mountain streams simmer with radish, mushrooms, minari, perilla, sujebi, and sometimes tiny freshwater shrimp.
02 · BEFORE THE BOIL
Freshwater, Not Sea Fish
Clean suitable whole freshwater fish carefully and prepare anchovy or fish stock, doenjang, gochugaru, radish, garlic, greens, mushrooms, and dough pieces.
03 · FIRST SIMMER
Radish Builds the Base
Boil the seasoned stock with radish first, then add firm fish pieces without excessive stirring. Tiny freshwater shrimp can deepen the broth.
04 · THE POT GROWS GREEN
Add Herbs Near the End
Layer mushrooms, minari, perilla, scallions, and sujebi after the fish is almost cooked. Let the pot boil strongly at the table.
05 · READY TO SHARE
Fish First, Broth Second
Move a fish piece carefully to your bowl and check for bones. Eat with rice, then spoon the herbal spicy broth.
06 · THE RUSTIC BITE
Meat, Minari, Rice
Combine clean fish meat with minari and a little rice. Doenjang gives the broth depth without making it taste like sea stew.
07 · SAVE THE BROTH
Somyeon Goes in Last
Add cooked white somyeon to the remaining broth so it absorbs the fish, herb, and freshwater-shrimp flavor without clouding the pot.
WHAT TO DRINK · WHAT COMES AFTER
KEEP THE TABLE
GOING.
Makgeolli
Soft rice wine suits valley restaurants.
Barley Tea
Balances the herbal broth.
Sujeonggwa
Cinnamon and ginger close the meal.
WHERE TO EXPERIENCE IT
TWO PLACES
WORTH THE TRIP.
One pick from the food’s best-known regional home, plus one accessible Seoul choice. Check the latest listing before visiting.
REGIONAL PICK
Cheongpyeong · Gapyeong
Cheongpyeong Maeuntang Restaurant Area
A lakeside regional destination for freshwater fish stew with herbs and sujebi.
OPEN IN GOOGLE MAPS ↗SEOUL PICK
Gangnam · Seoul
Megidaegam
A well-known Seoul specialist for spicy catfish stew and freshwater-fish hot pots.
OPEN IN GOOGLE MAPS ↗Coming to Korea? Use these as carefully selected starting points—and enjoy the dish where its local story feels most alive.
MAKE IT AT HOME
A SIMPLE
HOME-STYLE RECIPE.
INGREDIENTS
Freshwater Fish Maeuntang
- Cleaned freshwater fish 1kg
- Water or mild stock 1.8L
- Korean radish 300g
- Mushrooms 200g
- Water parsley 120g
- Perilla leaves 30g
- Doenjang 25g
- Gochugaru 35g
- Soy sauce 30ml
- Minced garlic 25g
- Scallions 80g
METHOD
- 01
Use properly sourced, fully cleaned freshwater fish. Bring stock, radish, doenjang, chili, soy sauce, and garlic to a boil.
- 02
Add firm fish pieces and simmer without vigorous stirring so they hold their shape.
- 03
When the fish is nearly cooked, add mushrooms, scallions, water parsley, and perilla.
- 04
Boil until the fish is completely cooked through; serve carefully because small bones may remain.
HOME NOTEFreshwater fish must never be served undercooked. Check every bite for bones.
NEXT EXPERIENCE