Korean haddock soup is one of my favorite soups. I learned to make it from my mom. When I moved to America, I missed my mom’s soup badly. I didn’t know what kind of fish to buy for this soup. One day, I found some frozen haddock at Walmart and tried this soup with it. It was almost the same taste as the fish used in my mom’s soup, so I was very happy to find it. Since that time, I often buy haddock and make this soup. I’m glad to share this recipe with you. Thanks!
Yield: 2 Servings
Short Korean Lesson
- Cha (차) = Tea
- Cha or JahDongCha (차 or 자동차) = Car
Video Instructions
Main Ingredients
- 12 oz Haddock
- ½ Cup Korean Radish
- ½ Onion
- 2 Green Onions
- ½ Hot Pepper
- 1 tsp Salt
- ½ Tbsp Minced Garlic
Broth Ingredients
- 5 Cups Water
- 6-7 Dried Anchovies or 1 Dried Anchovy Pack
- 6 Pieces Kelp (1½x2 inch)
Directions
To make the broth, add the broth ingredients in a medium sized pan: 5 cups of water, 6 pieces of kelp, and 6-7 dried anchovies. (I used a dried anchovy pack instead.) Boil it for 10 minutes on medium-high.
While the broth is boiling, slice half an onion and ½ cup of Korean radish thinly. Cut 2 green onions into half inch pieces. Cut ½ a hot pepper. If you don’t like spicy food, just add 1-2 pieces.
Cut 12 oz of haddock into 1-inch cubes.
After 10 minutes, remove the anchovy pack and kelp from the broth.
Add the haddock, the radish, and the onion into the broth.
When the soup starts to boil again, add ½ Tbsp of minced garlic and 1 tsp of salt. Cook for another 10 minutes on high.
Occasionally remove the foam that forms on the top of the soup. This will make the broth clear, and it will help to remove the bad fish taste.
Add the hot pepper and green onions. Then cook for 2 more minutes.
Depending on your tastes, you can adjust the amount of salt in this step. Then, it is ready to serve. 🙂
Serve this soup with rice and other Korean side dishes. Enjoy!
When Aeri first mentioned that she would make fish soup, I about puked my guts out. Luckily, I maintained my presence of mind and said, “That sounds like a great idea!” Wow was I surprised! This tasted nothing at all like I imagined. It is great! The broth is very clear and light tasting. It complements the fish very well. The soup does not have any strong fish taste. I highly recommend it to anyone that likes white fish.
Hi, honey~~
lol I didn’t know that you felt like that. Funny~~~ “puked my guts out” hehe..I’m happy you liked it that much. Hoho… soon I will bring you more surprise !!! EXPECT IT..;) (Are you scared ?? !!!! ) Thanks for comment.. It was a surprise !! <3<3
hi, junki3korean
haha.. hangover ~~~~ Try it someday. 🙂
Aeri can this be made with black cod? I am craving a spicy black cod soup my mom used to make.
hi Sunja,
Yes, that will work too. 🙂 ^^
can you substitute korean radish for regular red radishes?
hi a1mm3,
Sorry I didn’t try this soup with regular red radishes.. so I can’t tell .. just my guessing is.. for the taste and texture it will not work that well.. you can still try though.
Did you defrost the haddock before adding it to the soup, or can you use frozen fish?
hi Darren Knight,
Only reason I defrost it a little is ..because I had to cut it.. 🙂 frozen fish can be added to it too.