Maeuntang is a popular Korean spicy fish stew often enjoyed for its rich and hearty flavors. This unique twist replaces fish with lentils, providing a plant-based alternative while maintaining the original’s spicy and savory profile. The stew is brimming with nutritious ingredients like daikon, shiitake mushrooms, and tofu, all simmered in a robust broth seasoned with gochujang and gochugaru. The addition of lentils not only adds texture but also boosts the protein content, making it a satisfying meal. Loved for its depth of flavor and warming qualities, this stew is perfect for those seeking a comforting yet healthy dish with a Korean twist.
Maeuntang-Style Lentil Stew with Daikon and Shiitake
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Lentils – 1 Cups
- Daikon – 1 Piece
- Shiitake Mushrooms – 200 Grams
- Tofu – 300 Grams
- Gochujang – 2 Tbsp
- Gochugaru – 1 Tbsp
- Garlic – 4 Cloves
- Ginger – 1 Tbsp
- Soy Sauce – 2 Tbsp
- Green Onion – 2 Piece
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
2 Grams
Saturated Fat
700 Mg
Sodium
45 Grams
Total Carbohydrates
12 Grams
Dietary Fiber
20 Grams
Protein
10 Mg
Vitamin C
4 Mg
Iron
Directions
Step 1
Rinse the lentils under cold water and set aside. Peel and slice the daikon into thin rounds. Clean and slice the shiitake mushrooms.
Step 2
In a large pot, combine water with gochujang, gochugaru, minced garlic, and grated ginger. Stir well to form a smooth paste.
Step 3
Add the daikon slices and shiitake mushrooms to the pot. Bring to a boil over medium-high heat.
Step 4
Once boiling, add the lentils to the pot. Reduce the heat and simmer for 20 minutes or until lentils are tender.
Step 5
Add the cubed tofu to the stew.
Step 6
Season with soy sauce.
Step 7
Continue to simmer for another 10 minutes.
Step 8
Before serving, garnish with chopped green onions. Serve hot and enjoy your spicy lentil stew.
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