Pollock Roe and Milt Soup recipe - ingredients, nutrition and when to eat it
This spicy Korean soup is made with pollock roe and milt simmered with radish and minari.
This spicy Korean soup is made with pollock roe and milt simmered with radish and minari. Its refreshing broth pairs well with the tender, springy roe and milt, making it a satisfying lunch or dinner.
Soups & stews · 30 minutes to cook
Tips: Roe and milt can turn firm if simmered too long. Add them after the radish has softened, and cook just until they’re done through.
Tips: Avoid stirring vigorously as the soup simmers so the roe stays intact and the broth remains clear.
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Ingredients (1 serving)
- Pollock roe — 120 g
- Milt — 100 g
- Korean radish — 80 g
- Minari (Korean water dropwort) — 30 g
- Green onion — 20 g
- Minced garlic — 5 g
- Korean red pepper flakes — 1 tsp
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Seafood stock — 450 ml
- Salt — 1 g