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


  • 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


  1. 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.

  2. 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.

  3. 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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