Spicy Pollock Roe and Milt Soup recipe - ingredients, nutrition and when to eat it
This spicy soup is made with pollock roe, milt, and bean sprouts, simmered with Korean chili flakes.
This spicy soup is made with pollock roe, milt, and bean sprouts, simmered with Korean chili flakes. The roe is springy, the milt is tender, and the bean sprouts and radish give the broth a refreshing flavor. It’s a good choice for lunch or dinner when you’re in the mood for a hot bowl of soup.
Soups & stews · 30 minutes to cook
Tips: Roe and milt can turn firm if cooked too long. Add them once the broth is boiling, and cook just until they’re done through.
Tips: It’s fine to open the lid while cooking the bean sprouts, but leaving it uncovered from the start helps keep their fishy smell from lingering.
Tips: Stock adds savoriness. Taste the soup before adjusting the salt or doenjang.
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Ingredients (1 serving)
- Pollock roe — 100 g
- Pollock milt — 100 g
- Soybean sprouts — 70 g
- Radish — 60 g
- Green onion — 20 g
- Garlic — 5 g
- Korean red pepper flakes — 1 tsp
- Doenjang — 0.5 tsp
- Salt — 0.3 tsp
- Water — 450 ml