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
- 12 oz Haddock
- ½ Cup Korean Radish
- ½ Onion
- 2 Green Onions
- ½ Hot Pepper
- 1 tsp Salt
- ½ Tbsp Minced Garlic
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!