Maeutang is a spicy Korean fish stew that is usually made with freshwater or saltwater fish such as red snapper, pollock, cod, monkfish, or sea bass. Traditionally, a whole fish is used in the dish, including the head and the bones. The fish is cut into pieces and is then simmered in an anchovy-based broth together with vegetables and occasionally tofu, while the whole dish is usually spiced with gochujang chili paste and chili pepper flakes.

In some restaurants, the guests are often allowed to choose the fish from the aquarium, which will eventually be used in their stew. Although the term maeuntang roughly translates merely as spicy stew, it is usually used to denote this fish-based variety.