Korean Cod and Vegetable Soup Recipe
A delicate yet flavorful soup with chunks of cod, vegetables, and a light broth scented with soy sauce and garlic. In Korea, similar fish soups are often eaten after parties or heavy meals because they’re light, warming, and help you “get back on your feet.” The taste is a bit like a cross between fish soup and clear chicken broth, but with an Asian twist.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
Ingredients
- cod skinless fillet, fresh or thawed frozen - 400 g
- water - 1.5 l
- onion medium - 1 piece
- leek white and light green part - 0.5 pieces
- carrot medium - 1 piece
- white radish can be daikon or regular white radish - 200 g
- garlic - 3 cloves
- soy sauce light - 3 tablespoons
- sesame oil toasted - 1 tablespoon
- salt to taste
- black pepper to taste
- chili pepper optional, fresh or dried - 0.5 pieces
- spring onion for serving - 2 pieces
Main Ingredient:
cod
Preparation
- Cut the cod into larger pieces (about 3–4 cm) and run your fingers over them to check for any bones. Pat dry with paper towels and lightly salt.
- Peel the onion and slice into thin wedges. Slice the leek into thin half-moons. Peel the carrot and slice into thin rounds. Peel the radish and slice into thin half-moons or matchsticks.
- Finely chop the garlic. If using fresh chili, slice it thinly, removing the seeds if you prefer a milder flavor.
- Heat the sesame oil in a large pot over medium heat. Add the onion, leek, and garlic. Sauté for 3–4 minutes, stirring, until the vegetables soften and become fragrant but do not brown.
- Add the carrot and radish and sauté for another 2 minutes, stirring. Pour in the water, add the soy sauce and the chili pepper if using. Bring to a boil, then reduce the heat and simmer for 10 minutes, until the vegetables are tender.
- Gently place the pieces of cod into the soup. Simmer over low heat for 6–8 minutes without stirring vigorously, until the fish turns white and easily flakes when touched with a spoon.
- Season the soup with salt and pepper to taste. Slice the spring onion thinly.
- Ladle the soup into bowls, sprinkle with sliced spring onion, and serve immediately while hot but not boiling.
- tips
Storage
In fridge:
2 days
Freezing:
Yes
Zupę przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj na małym ogniu, nie doprowadzając do mocnego wrzenia, aby ryba się nie rozpadła całkowicie. Możesz ją też zamrozić do 2 miesięcy, najlepiej bez dymki dodawanej na wierzch.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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