Bokeojiri (pufferfish clear soup) recipe - ingredients, nutrition and when to eat it
Bokeojiri is a winter soup made by simmering cleaned pufferfish, bean sprouts, and water parsley in a clear broth.
Bokeojiri is a winter soup made by simmering cleaned pufferfish, bean sprouts, and water parsley in a clear broth. The broth is light and refreshing, making it a comforting choice for a warm lunch or dinner that doesn't feel heavy.
Soups & stews · 35 minutes to cook
Nutrition (per 916.5g serving): 207.9 kcal · protein 35.7g · carbohydrate 12.4g · fat 1.7g · sodium 690.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Use pre-cleaned pufferfish rather than preparing it yourself.
Tips: Water parsley can lose its aroma and texture if cooked too long, so add it at the end.
Tips: To keep the broth clear, skim off the foam from time to time as it cooks.
Tips: Pufferfish flesh can break apart easily, so gently shake the pot instead of stirring.
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Ingredients (1 serving)
- Cleaned pufferfish — 150 g
- Bean sprouts — 100 g
- Minari (water parsley) — 50 g
- Daikon radish — 80 g
- Water — 500 ml
- Garlic — 1 pc
- Green onion — 15 g
- Cheongyang chili pepper — 1 pc
- Fish sauce — 1 tsp
- Salt — 0.5 tsp