Korean · Dinner
Corvina Fish Soup
A clear Korean fish soup built on white fish simmered in a garlic and radish broth seasoned with gochugaru and doenjang. Napa cabbage, scallion and tofu round out the bowl, finished with a splash of fish sauce and sesame oil, served hot alongside steamed rice as a light, warming meal.
$7
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
298Calories
34.2gProtein
10.8gFat
14.1gCarbs
4.6gSugar
3.1gFiber
1487mgSodium
85mgChol
1.9gSat Fat
890mgPotassium
175mgCalcium
2.8mgIron
2.1mcgVitamin B12
22mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
gluten-free
low-calorie
Instructions
1
Prep
Slice daikon into thin half-moons, chop napa cabbage, mince garlic, cube tofu, slice scallion, and cut fish into 2–3 pieces.
2
Simmer
Bring water to a boil in a small pot over high heat, add daikon and simmer 5 minutes until edges turn translucent.
3
Bloom
Stir doenjang and gochugaru into the pot until dissolved, add garlic, and simmer over medium heat 2 minutes until broth turns deep red-orange.
4
Poach
Lower fish pieces gently into broth over medium heat and poach 6–7 minutes without stirring vigorously so fillets stay intact.
5
Finish
Stir in napa cabbage, tofu, fish sauce and sesame oil; simmer over medium-low heat 3 minutes until cabbage wilts and turns translucent.
6
Plate
Ladle soup into a deep bowl, scatter scallion over top, and serve hot alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet (corvina), cut into 2-3 large pieces
- 1 1/2 cup360ml water
- 5 oz140g daikon
- 2 tbsp2 tbsp gochugaru
- 2 tbsp2 tbsp doenjang
- 4 cloves4 cloves garlic
- 3.6 oz100g napa cabbage
- 22 scallion
- 3.6 oz100g soft tofu
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt, to taste
