Korean Pacific Codlet Soup
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Mulmegi is caught off Korea's east coast from December to February, and its flesh is so soft that it nearly dissolves into the pot once cooked.
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Even in this clear soup that gives the broth some body, enough that it sets almost like jelly as it cools. Once the fish is in, shake the pot rather than stirring it.
Ingredients
Instructions
- 1
Rinse 500 g of Pacific codlet very gently under running water, then drain it well and cut it into generous serving pieces.
Slice 150 g of Korean radish thick enough to hold its shape in the broth.
- 2
Put 1600 ml water and the radish in a pot and bring it to a boil over high heat.
Once boiling, lower to medium heat and cook about 10 minutes, until the radish edges look slightly translucent.
- 3
Add the Pacific codlet and avoid stirring until the broth returns to a steady boil.
Keep the heat at medium and cook about 8 minutes, until the flesh turns white and the broth becomes slightly thicker.
- 4
Add 120 g bean sprouts and 1 tablespoon minced garlic.
Leave the lid slightly open and simmer 7 more minutes, so the raw sprout smell cooks off while the sprouts still keep some crunch.
- 5
Do not stir the broth vigorously; skim only the foam.
Gently shake the pot so the Pacific codlet stays intact and the bean sprouts cook evenly.
- 6
Add the sliced green onion and 50 g water dropwort, then cook only 2 more minutes.
Serve it very hot when the herbs smell fresh, the water dropwort is bright green, and the broth looks lightly glossy.
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