Pollock Roe and Milt Soup recipe - ingredients, nutrition and when to eat it
This spicy soup combines pollock roe and milt with bean sprouts and minari. The roe pops gently and the milt is soft, making it a good choice for lunch or…
This spicy soup combines pollock roe and milt with bean sprouts and minari. The roe pops gently and the milt is soft, making it a good choice for lunch or dinner on a chilly day when you’re craving a peppery broth.
Soups & stews · 30 minutes to cook
Tips: Roe and milt can toughen or break apart if cooked too long, so cook them over medium heat once added.
Tips: To keep the bean sprouts crisp, cook them with the lid on, then uncover the pot at the end.
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Ingredients (1 serving)
- Pollock fillet — 70 g
- Cod Milt — 80 g
- Pollock roe — 70 g
- Bean sprouts — 70 g
- Korean water parsley — 30 g
- Radish — 50 g
- Scallion — 15 g
- Minced garlic — 5 g
- Korean red pepper flakes — 1 tsp
- Doenjang — 0.5 Tbsp
- Soup soy sauce — 0.5 Tbsp
- Water — 500 ml