Summer is just around the corner but some nights are still cold here.. so I thought I would make this Korean Spicy Fish Roe soup! If you’re up for feeling adventurous but want authenticity and something wow give it a go! We visited Seoul last year, and it was so cold (-11 degrees) and I couldn’t be happier having this soup to warm up my body 🙂
Serve: 1-2
Preparation Time: minutes
Cooking Time: Approx 20 minutes
Ingredients:
2 Garlic, chopped
3-4 Fish roe
70g Daikon
50g Tofu, cut into small cubes
1 Spring Onion, cut into diagonal
Mungbeans
1/2 Dashi
1 Tbsp Red Pepper Powder
1 1/2 Tbsp Sunchang Gochujang (Hot Pepper Paste)
1/2 Tbsp Soy Sauce
Method:
- Put garlic and 1 Tablespoon of oil in a clay pot and cook until fragrant
- Add 2 cups of water and bring to boil
- Add tofu, Daikon, Dashi and cook for couple of minutes
- Add Red pepper powder, Hot pepper paste and soy sauce to taste and cook for 10 minutes
- Once the daikon is cooked, add fish roe and cook for another couple of minutes
- Add mung beans and spring onion and serve with steamed rice
- Note: you can add couple drops of sesame seed oil for flavour
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