Soup is an indispensable dish on the Korean table.
Soups in Korean food are made from vegetables, wild vegetables, chicken, fish, soy sauce, hot sauce, salt and other materials.
This spicy fish soup is rich in ingredients, slightly spicy and delicious. It is most suitable for the cold spring season these days. Drink a spoonful of it to warm up and appetizing.
Korean spicy fish soup
By AlexisMayer
Recipe Recommendations
- herring art. 2
- tofu 150 grams
- radish 100 grams
- zucchini 100 grams
- crowndaisy chrysanthemum appropriate amount
- green pepper one
- red pepper one
- garlic 10 grams
- green onions 2 pieces
- cooking wine 20 grams
- soy sauce 10 grams
- Korean hot sauce 20 grams
- soybean paste 15 grams
- pepper appropriate amount
- salt appropriate amount
- chili powder 3 grams
- ginger powder 2 grams
- slightly spicy
- burn
- ten minutes
- simple
Steps for Korean spicy fish soup
1
Prepare all the ingredients.
2
Wash the herring, cut it into sections, then sprinkle with cooking wine and pepper powder and marinate for a while.
3
Slice the green onions and peppers, and chop the garlic. Wash and cut into sections.
4
Soak tofu slices in light salt water for 10 minutes.
5
Peel the radish and cut it into a half-moon shape with the zucchini
6
Put the radish into the casserole and add appropriate amount of water.
7
Add Korean chili sauce.
8
Add another spoonful of soy sauce.
9
Add half of the garlic paste.
10
Add soy sauce.
11
Add chili powder.
12
Cook for 10 minutes.
13
Add cooking wine.
14
Add ginger powder.
15
Add the herring section.
16
Cover and cook over high heat for 15 minutes.
17
Then add the zucchini.
18
Add tofu and cook for 5 minutes.
19
Add salt.
20
Season with pepper
21
Then add green and red peppers and mashed garlic.
22
Add chrysanthemum.
23
Sprinkle with spring onions and bring to a boil and turn off the heat.Korean spicy fish soup Make Tips
Sea fish will have some fishy smell, so it should be marinated with cooking wine and pepper first to remove some fishy smell. Don't cook zucchini and tofu for long, add to the pan for 3-5 minutes. Put half of the mashed garlic first, and add the remaining half together with the green, red peppers and green onions. Use hot air to force out the aroma, so that the taste of the soup will be more mellow.