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Spicy Korean Seafood Soup
Spicy Korean Seafood Soup
About This Recipe
| Yield: | 4 to 6 |
| Active time: | 1/2 hour |
| Total time: | 1 hour |
| Special equipment: | soup pot |
| This recipe appears in: | Seriously Asian: Anchovy Stock |
Ingredients
- 1/2 pound boneless thick-filleted white fish, such as pollack or cod
- 1/2 pound shrimp
- 1 tablespoon sake
- 1 teaspoon sesame oil
- 1-2 tablespoons Korean chili powder
- 1 tablespoon Korean chili paste (gochujang)
- 2 crushed garlic cloves
- 1 cup peeled and cubed daikon in 1-inch cubes
- 10 grams (about 1/3 cup) dried anchovies
- 4 cups water
- 2 teaspoons soy sauce
- 1/4 block firm tofu, cubed
- 1/2 cup enoki or other kind of mushroom
- 2 cups chopped greens, such as watercress
- Thinly sliced green onion to garnish
Procedures
-
1
Cut fish into 2 inch strips diagonally across grain. Place fish in bowl with sake, sesame oil, chili powder, gochujang paste, and garlic. Toss gently. Leave standing for about 30 minutes.
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2
In the meantime, bring 4 cups water to boil and add dried anchovies. Boil for 10 minutes, then discard anchovies. Add daikon, soy sauce, and tofu and simmer for 5 minutes until daikon is halfway cooked.
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3
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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