Korean fish dishes

Maeun-tang () or spicy fish stew is a dish in Korean cuisine. It is a hot spicy fish soup boiled with gochujang (Korean red chili pepper paste), '고춧가루'(chili powder), and various vegetables. The name is a combination of two words: '매운', which derives from '맵다', meaning "hot and spicy"; and '탕(湯)', meaning "soup". As its main ingredient, fresh or saltwater fish is cut into several pieces and boiled with green vegetables such as watercress and garland chrysanthemum. Onion, radish, chilis, crown daisy, garlic, and sometimes zucchini and bean curd are added to the mixture to absorb the chili peppe

Agwi-jjim () or agu-jjim () is a Korean jjim dish made with blackmouth angler, the fish known as agwi in Korean. The name of the dish is usually translated as "braised spicy angler".

Chueo-tang () or loach soup is a Korean tang (soup) that prominently features pond loach, a freshwater fish. The city of Namwon in southwestern South Korea is known for its version of the dish.

Sungeo-guk () is a variety of guk, or Korean soup, made with flathead grey mullet and black pepper. It has a clear broth seasoned with salt, minced garlic, ginger juice, and chopped scallions.