Recipe Maeuntang Korean Salmon Head with Kimchi Soup in Spicy Sour Chili Broth
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  • 2 large salmon fish head, cut in half
  • 1 pack Kimchi (about 250 grams)
  • 1 block firm tofu
  • 1 bunch green onions, thinly sliced
  • 2 tbsp (or more) gochujang (Korean chili-bean paste)
  • 1 tbsp gochugaru (Korean chili powder)
  • 1-2 handfuls of bean sprouts
  • 1 tsp red pepper flakes
  • 2 tbsp fish sauce
  • 2 tbsp soju or cooking wine
  • 6 cloves garlic, finely chopped
  • 1 tsp ginger root, finely chopped
  • 6-8 cups water
  • 1 sheet of kelp
  • shilgochu or Korean Chili Threads for garnish
  • How to Make Hot Spicy Salmon Head Kimchi Soup (Korean Maeuntang Soup):Clean the salmon head under running water, remove the gills
  • Marinade with salt and lemon juice to remove the fishy odor
  • Wash the salmon head under running water once more time, drain the excess water
  • Pour the water and the kelp into a deep pot, bring to boil and simmer about 20 minutes, remove the kelp
  • Add all the ingredients except the shilgochu and green onion, bring to boit and simmer for about 10 minutes
  • Spoon out the floating foam and scum from the soup surface
  • Turn off the heat and add the kimchi into the soup
  • Served the salmon head maeuntang soup with the green onion and shilgochu
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