Spicy Korean Seafood Soup
Ingredients
- 1/2 lb boneless thick-filleted white fish, such as pollack or cod
- 1/2 lb shrimp
- 1 tbsp Sake
- 1 tsp Sesame Oil
- 1-2 tbsp Korean Chilli Powder
- 1 tbsp Korean Red chilli paste (Gochujang)
- 2 cloves Garlic crushed
- 1 cup Radish (daikon) cut into 1 in Cubes
- 10 g Dried Anchovies
- 4 cups Water
- 2 tbsp Miso Paste
- 2 tsp Soy Sauce
- 1/4 block Firm Tofu Cubed
- 1/2 cup Enoki Mushrooms
- 2 cups Chopped Greens (watercress)
- 1 Thinly sliced Scallion for Garnish
Instructions
- Cut fish into 2-inch strips diagonally across the grain. Place fish in a bowl with sake, sesame oil, chilli powder, gochujang paste, and garlic. Toss gently. Leave standing for about 30 minutes.In the meantime, bring 4 cups water to boil and add dried anchovies. Boil for 10 minutes, then discard anchovies. Add daikon, soy sauce, miso paste and tofu and simmer for 5 minutes until daikon is halfway cooked.Add fish, shrimp, and enoki and simmer for 3 to 5 minutes depending on size of shrimp. Add watercress and simmer for 1-minute longer until watercress is just cooked through. Garnish with green onion. Serve immediately.
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