AI-generated imageClear Mulmegi Fish and Radish Soup (4 Servings)
A Korean winter fish soup with cleaned mulmegi, radish and bean sprouts. Cook the radish first and add the delicate fish later to keep its flesh intact.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Buy gutted, portioned mulmegi and follow the package instructions. Keep raw-fish knives and boards separate.
- 02
Thinly slice the radish, rinse and drain the sprouts, and wash and cut the minari and green onion.
- 03
Simmer 1.5 L stock with radish, sprouts, 1 tbsp soup soy sauce and 1 tbsp garlic until the radish is tender.
- 04
Gently add fish after the radish is tender. Add optional ginger and rice wine. Simmer without vigorous stirring until the thickest fish flesh reaches at least 63°C/145°F.
- 05
Add minari and green onion and simmer until wilted and cooked. Skim foam and season with a little salt only after tasting.
- 06
Serve hot, checking carefully for small fish bones. Cool and refrigerate any leftovers promptly.
Helpful source links
Before you cook
Check fish (including anchovy broth), soy/wheat in soup soy sauce and any shellfish in packaged broth. Separate raw-fish utensils, cook the thickest fish flesh to 63°C/145°F, check for bones, thaw refrigerated, and chill leftovers within two hours.
Allergens: 생선(물메기·멸치육수), 대두·밀(국간장에 포함될 수 있음), 시판 육수에 새우·조개가 포함될 수 있으므로 원재료 표시 확인
Image & source credits
AI-generated image.
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