Korean Clear Puffer Fish Soup
Quick answer
Bok-jiri is a traditional Korean clear soup featuring cleaned puffer fish, radish, and water dropwort.
What makes this special
- Bok-jiri delivers a lean, restorative broth of puffer fish and water dropwort sharpened with Korean daikon.
- Daikon-sweetened broth meets 10 minutes of puffer fish for lean, clean umami
- Only commercially certified, pre-cleaned puffer fish may be used for safety
Key ingredients
Core cooking flow
- 1 Check that the 450g cleaned puffer fish is professionally prepared and food-...
- 2 Cut the 180g Korean radish into thin 3cm squares, and slice the 4 garlic cloves.
- 3 Put 1500ml water, the radish, and the garlic in a pot and bring it to a boil over high heat.
Bok-jiri is a traditional Korean clear soup featuring cleaned puffer fish, radish, and water dropwort. The cooking process starts by boiling sliced radish and garlic to build a mild, sweet base broth. Professionally prepared, food-safe puffer fish is then added to simmer on medium heat. Skimming off any rising foam is essential during this stage to keep the broth completely clear and light. The soup is seasoned simply with salt, allowing the natural, lean umami of the fish to shine through rather than being masked by heavy spices. In the final minute, fresh water dropwort and green onions are added, softening slightly to infuse the broth with a clean, herbal aroma that removes any remaining fishiness. This low-fat, high-protein soup is valued for its refreshing broth and is commonly served hot.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Check that the 450g cleaned puffer fish is professionally prepared and food-safe, then rinse it briefly under cold water.
Drain it in a sieve carefully so the delicate flesh does not break apart.
- 2Prep
Cut the 180g Korean radish into thin 3cm squares, and slice the 4 garlic cloves.
Slice the green onion diagonally into 0.5cm pieces, then cut the water dropwort into 5cm lengths.
- 3Control
Put 1500ml water, the radish, and the garlic in a pot and bring it to a boil over high heat.
Keep it boiling for 10 minutes, until the radish edges look translucent and the broth stays clear.
- 4Control
Add the puffer fish and lower the heat to medium, so the soup simmers gently for about 10 minutes.
Skim off foam as soon as it rises to keep the broth clean instead of cloudy.
- 5Season
Add the green onion and season with 1 teaspoon of salt.
Stir once, then taste the broth and keep the seasoning light, so the sweetness from the radish comes through before the saltiness.
- 6Finish
Add the water dropwort at the end and boil for just 1 more minute.
Turn off the heat when the stems soften slightly but stay bright green, then serve immediately before the herb aroma fades.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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