Korean Dried Shrimp Radish Soup
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Toasting the dried shrimp in sesame oil first drives off their staleness, and their aroma alone is enough to carry the broth without anchovy stock.
Read more
Season with salt instead of soup soy sauce and the soup stays clearer.
Ingredients
Instructions
- 1
Slice 260g Korean radish into flat pieces about 3cm wide and 0.5cm thick so they cook quickly and evenly.
Slice half a green onion diagonally, mixing white and green parts, and keep it ready for the finish.
- 2
Warm 1 teaspoon sesame oil in a pot over medium heat.
Add 35g dried shrimp and stir for about 1 minute, just until the shrimp feel drier and a strong savory seafood aroma rises without burning.
- 3
Add the sliced radish and stir-fry for 2 more minutes so the pieces are coated with sesame oil and shrimp flavor.
When the edges start turning slightly translucent, pour in 1.4 liters of water.
- 4
Bring the pot to a boil over high heat, then reduce to medium when foam rises.
Skim off the pale foam with a spoon so the broth stays clear instead of cloudy or muddy-tasting.
- 5
Add 1 teaspoon minced garlic and 1 tablespoon soup soy sauce, then simmer over medium heat for about 10 minutes.
The radish should look translucent and yield easily when pressed or pierced with chopsticks.
- 6
Add 0.5 scallion and boil for only 1 more minute.
Turn off the heat while the broth is clear once the soy sauce is evenly dispersed and the radish is tender.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Beef Head Soup with Rice
korean radish, green onion
Korean Oyster Rice (Winter Pot Rice with Plump Oysters)
korean radish, green onion
Jangteo Gukbap (Korean Market-Style Spicy Beef Soup with Rice)
korean radish, green onion