Spicy Pollock Roe Noodle Soup recipe - ingredients, nutrition and when to eat it
This noodle soup combines pollock roe, milt, and knife-cut noodles in a spicy, warming roe soup broth.
This noodle soup combines pollock roe, milt, and knife-cut noodles in a spicy, warming roe soup broth. The roe’s pop, the milt’s soft texture, and the chewy noodles make it hearty and boldly spicy. It’s a great choice for lunch or dinner on a chilly day.
Seafood · 30 minutes to cook
Tips: Saltiness varies by brand of salted pollock roe. Taste the broth first, and add salt or Korean soup soy sauce only if it needs more seasoning.
Tips: Milt can break apart if cooked too long, so add it and let it cook without stirring much.
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Ingredients (1 serving)
- Cooked kalguksu noodles (knife-cut noodles) — 180 g
- Salted pollock roe — 40 g
- Cod milt — 60 g
- Minari (Korean water parsley) — 30 g
- Radish — 50 g
- Green onion — 20 g
- Garlic — 2 clove
- Korean chili flakes — 1 tsp
- Soybean paste (doenjang) — 0.5 tsp
- Water — 500 ml