Entree: South Korea – Jeolla – 무안 어탕 ➤ Muan eo-tang (Hearty spicy fish soup from Muan made with mixed white fish, vegetables, and savory broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) mixed white fish fillets, boneless (cod, pollock, or rockfish), cut into 1–2 inch (2.54 to 5.08 cm) pieces
- 6 cups (1.4 L) water
- 2 oz (50 g) dried anchovies, heads and guts removed
- 1 piece 4 x 4 in (10.2 cm) (10 x 3.94 in (10 cm)) dried kelp (dashima)
- 1 cup (120 g) Korean daikon radish, sliced thin
- 1 cup (100 g) bean sprouts, rinsed
- 6 oz (170 g) soft tofu, cut into 1-inch (2.5 cm) cubes
- 3 green onions, chopped (separate whites and greens)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) gochugaru (Korean red pepper flakes), adjust to taste
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) salted shrimp or 1 tsp (5 g) fish sauce (optional for depth)
- 1 tsp (5 g) coarse sea salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) neutral oil (canola or vegetable)
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (7 g) minced fresh perilla leaves or 1 tbsp (15 ml) chopped cilantro for garnish (optional)

Show original ingredient measurements

- 1 lb (454 g) mixed white fish fillets, boneless (cod, pollock, or rockfish), cut into 1–2 inch pieces
- 6 cups (1.4 L) water
- 2 oz (50 g) dried anchovies, heads and guts removed
- 1 piece 4 x 4 in (10 x 10 cm) dried kelp (dashima)
- 1 cup (120 g) Korean daikon radish, sliced thin
- 1 cup (100 g) bean sprouts, rinsed
- 6 oz (170 g) soft tofu, cut into 1-inch (2.5 cm) cubes
- 3 green onions, chopped (separate whites and greens)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) gochugaru (Korean red pepper flakes), adjust to taste
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) salted shrimp or 1 tsp (5 g) fish sauce (optional for depth)
- 1 tsp (5 g) coarse sea salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) neutral oil (canola or vegetable)
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (7 g) minced fresh perilla leaves or 1 tbsp chopped cilantro for garnish (optional)

Instructions

1. Make the stock: In a large pot, combine 6 cups (1.4 L) water, dried anchovies, and kelp. Bring to a simmer over medium heat and cook 10 minutes. Remove kelp after 5 minutes to avoid bitterness; continue simmering with anchovies for the remaining time. Strain stock and return to the pot.
2. Add the sliced daikon and the white parts of the green onions to the strained stock. Bring to a gentle boil and simmer 8–10 minutes until daikon begins to soften.
3. In a small bowl, mix gochugaru, minced garlic, soy sauce, and 1 tbsp (15 ml) water to form a paste. Add the paste to the simmering pot and stir to dissolve evenly.
4. Add the fish pieces to the pot and simmer gently 4–6 minutes until the fish is just cooked through. Avoid vigorous boiling to keep the broth clear.
5. Stir in bean sprouts and tofu and simmer 1–2 minutes to heat through. Add fish sauce or salted shrimp if using, then season with coarse salt and black pepper, tasting and adjusting.
6. Finish with toasted sesame oil and the green parts of the scallions. Ladle into bowls and garnish with minced perilla leaves or cilantro if desired. Serve hot with steamed rice or kimchi.