This fish egg soup is not spicy, like traditional fish egg soup in Korea, so it is perfect for children, or those who have a fear of the spice factor, but love Korean food. It's simple make, with the most difficult thing going to be finding the seasoned pollack roe. A good Korean supermarket will definitely have it as well as some Japanese and Korean markets as well.
Ingredients
2 tablespoons toasted sesame oil (Kadoya is a reputable brand)
4 green onions, cut into 1/2 inch pieces
5 cloves of garlic, minced
1/4 teaspoon to 1 teaspoons of Korean red chili powder. This is optional if you like kick - 1/4 teaspoon of chili powder is mildly spicy.
4 cups of water, or plain unseasoned beef stock (Korean style - if you make your own beef broth)
6 oz seasoned pollack roe (available at your local Korean market)
14 oz pack of medium firm tofu, cut into cubes
Crushed toasted sesame seeds
Direction
In a saucepan, over medium heat, add sesame oil, green onion, garlic, and Korean red chili powder. Cook until garlic is fragrant, but not brown. Add water or broth. Bring to a boil. Add pollack roe. Cook for an additional 5 minutes, then add tofu. Continue cooking until tofu is warmed through, about 3 minutes. Sprinkle with sesame seeds.
Serving Suggests
Serve with steamed rice.
Korean Hot Spicy Fish Roe Soup
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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