Korean · Dinner
Spicy Fish Soup
A Korean fish soup built on a spicy, garlicky anchovy-kombu broth simmered with gochugaru and gochujang, then finished with white fish fillet, radish, napa cabbage, tofu and scallion. Served hot in its broth with steamed rice alongside for a warming, sinus-clearing weeknight bowl.
$7
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
312Calories
40.2gProtein
8.9gFat
16.8gCarbs
6.1gSugar
4.6gFiber
1780mgSodium
103mgChol
1.9gSat Fat
980mgPotassium
180mgCalcium
3.1mgIron
2.8mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Cut the white fish fillet into large chunks, slice the daikon into thin half-moons, roughly chop the napa cabbage, cube the tofu, and slice the scallion diagonally.
2
Simmer
Combine water, dried anchovy and kombu in a pot over medium heat for 10 minutes until the broth turns pale gold, then discard the anchovy and kombu.
3
Bloom
Whisk gochugaru and gochujang into the broth along with minced garlic, grated ginger and sliced onion, simmering over medium heat for 3 minutes until deep red.
4
Poach
Add daikon and simmer for 6 minutes, then gently lower fish, napa cabbage and tofu into the broth over medium-low heat for 6 minutes until the fish turns opaque.
5
Finish
Stir in fish sauce, salt and black pepper, taste and adjust seasoning, then scatter scallion over top.
6
Plate
Ladle soup into a deep bowl, ensuring each portion gets fish, tofu and vegetables, and serve immediately while steaming hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 3 cups720ml water
- 0.6 oz8g, about 2 pieces dried anchovy
- 2 piece10g kombu
- 4 tbsp4 tbsp gochugaru
- 2 tbsp2 tbsp gochujang
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 7 oz200g daikon radish
- 3.6 oz100g napa cabbage
- 3.6 oz100g soft tofu
- 22 scallion
- 11 onion
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
