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Domi Maeuntang JJigae, Korean spicy fish stew with kimchi
Korean Domi Maeuntang JJigae, garnished with fresh coriander

Domi Maeuntang Jjigae (Spicy Sea Bream Stew)

Author: Flavelo
Recipes Soups
Maeuntang is the Korean 'soul warmer': a fiery red, spicy fish stew that simultaneously burns and heals the body. The white, flaky meat of 'Domi' (sea bream) creates a perfect contrast with the power of Gochujang (chilli paste) and Gochugaru (chilli flakes). The secret ingredient is radish, which gives a sweet, refreshing depth to the stock.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Large saucepan
  • Small bowl (for the paste)

Allergen Information

⚠️ Fish
⚠️ Soya
⚠️ Cereals containing gluten

Instructions

1 ✓

Boil the water with the radish. The radish needs time to release its flavour and soften (approx. 5-8 minutes).

Tip: Radish contains natural digestive enzymes and sweetens the soup.
2 ✓

Mix the Gochujang, Gochugaru, soy sauce, and crushed garlic in a small bowl, then add to the boiling water.

Tip: Pre-mixing the paste prevents lumps in the soup.
3 ✓

Add the fish pieces (head included!) and the sliced onion. Cook on medium heat for 10 minutes.

Tip: The collagen in the fish head and bones thickens the soup and deepens the flavour (umami).
4 ✓

Add the cubed tofu and cook for another 3-5 minutes.

Tip: Only add the tofu at the end, as it is fragile.
5 ✓

Turn off the heat, throw in the spring onions and green leaves. Serve hot with rice.

Tip: The residual heat of the soup is enough for the greens, so they stay crisp and vitamin-rich.

Recipe FAQ

It smells too fishy.
Use fresh fish, and soak the fish in salted or rice water for 10 minutes before cooking. Ginger and mirin (cooking wine) also help neutralise the smell.

Ingredients

  • 1 pc Sea Bream (Domi) or Zander (cleaned, chopped)
  • 200 g Daikon radish (sliced thin)
  • 1 pc Onion
  • 100 g Tofu (firm)
  • 4 cloves Garlic (crushed)
  • 1 tbsp Gochujang (Korean chilli paste)
  • 2 tbsp Gochugaru (Korean chilli flakes)
  • 1 tbsp Soy sauce
  • 1 litre Water or stock (e.g., anchovy stock)
  • 1 bunch Spring onions
  • 1 handful Chrysanthemum leaves (optional) or watercress