Spicy Korean fish soup
Hake, white radish and tofu in a gochujang broth.
Active time25 min
Cooking25 min
Total45 min
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Ingredients
- 10 g garlic
- 30 g spring onion
- 300 g white radish
- 500 g hake loin
- 1.2 l water
- 30 g gochujang
- 20 ml soy sauce
- 200 g firm tofu
Preparation
Peel the radish and cut it into half-moons 5 millimetres thick. Peel and chop the garlic. Remove the bones from the hake and cut it into large cubes. Drain the tofu and cut it into cubes. Wash and finely slice the spring onion.
10 g garlic30 g spring onion300 g white radish500 g hake loin200 g firm tofu- knife
- chopping board
Bring the 1.2 l of water to a simmer with the garlic, soy sauce and gochujang. Add the radish and cook for 15 minutes, until tender.
1.2 l water30 g gochujang20 ml soy sauce- saucepan
Add the hake and tofu; cook at a gentle simmer for 8 to 10 minutes, until the fish is opaque. Add the spring onion and serve.
- saucepan
Allergens
- Fish
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration