This is one of my favorite Korean soups that I learned to make from my mom. When I moved to the USA, I missed my mom's soup so bad, but I didn't know what kind of fish to buy. One day, I found some frozen haddock at Walmart and tried this soup with it. It was almost same taste as my mom's soup, so I was very happy to find this haddock. (Good price) From that time, I often buy haddock and make this soup. I'm glad to share this recipe with you. Thanks !!!
12 Ounce, cut into 1-inch cubes
1⁄2 Cup (8 tbs), cut into 1-inch square pieces (Optional)
1⁄2 Large, sliced
2 Large, cut into 1/2-inch pieces
1⁄2 Medium, cut
5 Cup (80 tbs)
1. To prepare the broth, in a medium sauce pan coil the water, kelp and dried anchovy packet and bring to a boil.
1. After 10 minutes remove the anchovies pack and the kelp pieces from the broth. Add the haddock into the simmering broth.
2. To the pan now add the radish and the onion. When it starts to boil again add minced garlic and salt.
3. Skim the foam that comes to the surface of the boiling broth.
4. After 10 minutes add hot pepper and green onions. Cook for 2 more minutes.
5. Serve warm with rice and other Korean dishes.
If you are looking for a light and refreshing Korean soup that is not spicy, then try this traditional Haddock soup. Aeri shows us how to make her favorite soup that she learned to make from her mom. While this soup is usually made with fresh haddock in Korea, you can achieve a similar taste using frozen haddock as well! It is a healthy and nutritious soup that can help to feel better when you have a cold or just feel the need for something comforting on a chilly night!