Spicy Pufferfish Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made with pufferfish, soybean sprouts, and minari. The pufferfish has a mild, clean flavor that pairs well with the crisp vegetables,…
This hearty soup is made with pufferfish, soybean sprouts, and minari. The pufferfish has a mild, clean flavor that pairs well with the crisp vegetables, making it a lovely choice for lunch or dinner on a chilly day.
Seafood · 35 minutes to cook
Tips: Use pufferfish that has already been safely cleaned and deboned. Never prepare untreated pufferfish at home.
Tips: Minari loses its aroma and texture if cooked too long, so add it at the end.
Tips: Adjust the heat with the amount of red pepper flakes, and season after the pufferfish and vegetables are cooked.
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Ingredients (1 serving)
- Cleaned pufferfish — 180 g
- Soybean sprouts — 100 g
- Minari (Korean water parsley) — 40 g
- Radish — 60 g
- Green onion — 20 g
- Minced garlic — 5 g
- Korean red pepper flakes — 1 Tbsp
- Gochujang (Korean red chili paste) — 0.5 Tbsp
- Doenjang (Korean soybean paste) — 0.5 tsp
- Salt — 0.5 g
- Water — 600 ml