Spicy Raw Fish Soup recipe - ingredients, nutrition and when to eat it
Thinly sliced raw fish, cucumber, and Asian pear are served in a tangy gochujang broth in this refreshing dish.
Thinly sliced raw fish, cucumber, and Asian pear are served in a tangy gochujang broth in this refreshing dish. It’s perfect for a cool, crisp bowl on a hot day when you’re craving a light lunch or dinner.
Soups & stews · 15 minutes to cook
Nutrition (per 495.5g serving): 273.9 kcal · protein 25.5g · carbohydrate 29.7g · fat 4.5g · sodium 738.4mg
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: Slice the fish just before eating for the cleanest texture.
Tips: The broth will become milder as the ice melts, so it’s best not to make it too diluted at the start.
Tips: Using apple instead of Asian pear gives the dish a slightly more pronounced tartness and sweetness.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Flounder sashimi — 100 g
- Cucumber — 0.5 pc
- Asian pear — 0.3 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1.5 Tbsp
- Korean plum syrup — 1 Tbsp
- Soy sauce — 0.5 tsp
- Minced garlic — 0.5 tsp
- Green onion — 10 g
- Red chili pepper — 0.3 pc
- Toasted sesame seeds — 0.5 tsp
- Water — 0.5 cup
- Ice — 0.5 cup