Korean Fish Soup with Vegetables Recipe
A light, clear fish soup with a delicate broth and vegetables is the Korean answer to our chicken broth, but with added fish. In Korea, soups like this are often eaten after a heavy, fatty meal to “calm” the stomach. At home it works well as a warm but not too heavy weeknight dinner.
This soup combines the lightness of a clear broth with the depth of Korean flavors, giving you a comforting dish that doesn’t feel heavy. The gentle seasoning lets the taste of the fish and vegetables shine, while sesame oil and optional seaweed add a subtle, distinctive aroma.
Chef's tips
Do not let the soup boil vigorously after adding the fish – a gentle simmer keeps the pieces whole and tender. Taste the broth before adding salt, as soy sauce already contributes saltiness. If you use kombu or other seaweed, do not cook it too long at a rolling boil, as it can become slimy and overly strong in flavor.
How to serve
Serve in deep bowls with plenty of hot broth and vegetables, topped with fresh chives and chili. Offer extra soy sauce and white pepper at the table so everyone can adjust the seasoning. For a more filling meal, serve with steamed rice and a few small side dishes like kimchi or quick pickled cucumbers.
Ingredients
- white fish fillet e.g. cod, pollock, skinless and boneless - 400 g
- water - 1.5 l
- onion sliced into feathers - 1 piece
- daikon radish peeled, cut into thin half-slices - 200 g
- garlic lightly crushed - 3 cloves
- soy sauce for seasoning the broth - 2 tablespoons
- salt or to taste - 0.5 teaspoons
- white pepper - 0.25 teaspoons
- sesame oil - 1 tablespoon
- chives chopped, for serving - 3 tablespoons
- chili pepper optional, thinly sliced - 0.5 pieces
- dried seaweed e.g. a piece of kombu or a few strips of seaweed, optional - 5 g
Preparation
- Cut the fish fillet into larger, two-bite-size pieces and run your fingers over them to check for any bones.
- Pour the water into a pot and add the onion, radish, garlic and seaweed, if using.
- Bring to a boil, then reduce the heat to medium and cook uncovered for 15 minutes, until the radish is tender and the broth is aromatic.
- Remove the seaweed, if using, and discard it or set it aside for another dish.
- Add the fish pieces to the pot and gently stir so they don’t fall apart.
- Simmer over low heat for 7–10 minutes, until the fish turns white and flakes easily with a fork.
- Season the soup with soy sauce, salt and pepper, taste, and add a little more salt if needed.
- Finally, pour in the sesame oil and stir lightly to distribute the aroma.
- Ladle the soup into bowls and sprinkle with chives and chili slices if you like a slightly spicy flavor.
- Serve immediately while the soup is hot and the fish is still very delicate.
Storage
Zupę przechowuj w lodówce i podgrzej delikatnie, nie doprowadzając do mocnego wrzenia, żeby ryba się nie rozpadła. Najlepiej zjeść w ciągu 1–2 dni.
