Korean Style Spicy Trout Stew

This is an easy recipe which can be cooked in a single pot. I like cooking it over a fire while camping.

This recipe is based on a traditional Korean dish called Maeuntang, or basically spicy fish stew. In Korea, they mostly use a type of cod but it works well with most types of fish. It is one of my favorite ways to cook trout, trout because the strong flavors of the stew helps hide the muddy after taste some trout have.

As a stew, some of the ingredients can be swapped out, sometimes I even add chunks of potato or mushrooms. It is less authentic but more fulling.


  • – 2lb of clean trout, I remove the scales then cut into two inch chunks.
  • – 8 cups of water
  • – 1lb of radish sliced(or a medium size one). For more authentic flavors go for Korean radish or daikon.
  • – 3 or 4 dried anchovies
  • – 2 large onions sliced
  • – 1 large green pepper sliced
  • – 1 red pepper sliced
  • – Handful of Sukgat (which can be substituted for basil , bok choy or even finely sliced carrots)
  • – 1 Container of Gochujang (Korean red chili paste)


Step 1: Combine the sliced radish, dried anchovies and water into the pot.

Step 2: Simmer for about 20 minutes or until the radish starts to soften.

Step 3: Add the fish chunks, and a couple of table spoons of chilli paste. Can increase or decrease the amount based on how hot you want it.

Step 4: Simmer for 20 minutes

Step 5: Add the onion and green pepper. Taste test, add more chilli paste if not hot or salty enough.

Step 6: Gently stir and simmer for another 5 minutes.

Step 7: Move the pot away from the heat and garnish with leafy greens (Basil or Sukgat) and the sliced red pepper.

Traditionally it is served with rice and side dishes. The trout should be very soft and tender, and will fall of the bone.

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