Hagfish Soup recipe - ingredients, nutrition and when to eat it
This southern coastal-style soup is made by simmering tender hagfish with radish and water parsley in a clear broth.
This southern coastal-style soup is made by simmering tender hagfish with radish and water parsley in a clear broth. Light and refreshing, it's especially comforting for a warm lunch or dinner on a cold day.
Soups & stews · 35 minutes to cook
Nutrition (per 782g serving): 185.4 kcal · protein 32.2g · carbohydrate 9.3g · fat 2.1g · sodium 514.5mg
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: Hagfish can easily fall apart if boiled too vigorously for too long, so keep the heat at medium.
Tips: Add the water parsley at the end to preserve its aroma and crisp texture.
Tips: Skim off the foam early on for a cleaner-tasting broth.
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Ingredients (1 serving)
- Hagfish — 180 g
- Daikon radish — 80 g
- Water parsley — 30 g
- Water — 450 ml
- Green onion — 20 g
- Garlic — 2 pc
- Korean red pepper flakes — 0.5 Tbsp
- Cheongyang chili peppers — 1 pc
- Fish sauce — 1 tsp
- Salt — 0.2 tsp