Korean Spicy Freshwater Fish Noodle Soup
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Freshwater fish simmered into a broth gives this noodle soup its savory base, and doenjang plus gochugaru keep any fishy edge in check while adding heat.
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Straining the stock two or three times through a fine sieve is what separates a clean, drinkable broth from a murky one.
Ingredients
Instructions
- 1
Check 250g freshwater fish fillet with your fingertips and remove any small bones, then cut it into 3-4cm pieces.
Rinse briefly in cold water and drain well so the broth does not turn cloudy from loose residue.
- 2
Put the fish and 1200ml water in a pot and set it over medium heat.
Once it begins to boil, skim off foam and simmer gently for about 15 minutes, keeping the boil steady rather than violent.
- 3
Lift out the cooked fish and reserve it, then strain the broth through a fine sieve two or three times.
Check that small bones and fishy surface oils are removed before returning the broth to the pot.
- 4
Whisk in 1 tbsp each doenjang, gochugaru, minced garlic, and soup soy sauce until no paste lumps remain.
Simmer over medium-low heat for 10 minutes so the seasoning blends into the clean fish broth.
- 5
Boil 180g somyeon in a separate pot of rapidly boiling water for about 3 minutes.
Rinse the noodles firmly under cold water to remove starch, then drain tightly so they stay springy in the hot broth.
- 6
Place the drained noodles in bowls and add the reserved fish on top.
Ladle in plenty of boiling broth, then finish with shredded 6 perilla leaves, 40g green onion, and sliced hot green chili just before serving.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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