Cool and spicy fish roe soup
Was it hard to make fish roe soup at home! Today, I made a cool and spicy fish roe soup with radish and cheongyang red pepper. Of course, it would be nice if it was with rice, but it is also good for drinking snacks because of the chewy eggs and healthy water parsley. Anyone can easily make it if you watch the detailed recipe and video. Then let's make it together. Lets Go!
4 serving
Within 30 minutes
luckydaddy
Ingredients
  • pollack roe
    200g
  • Radish
    1/5ea
  • onion
    1/2ea
  • water parsley
    1/2handful
  • leek
    1/2ea
  • Cheongyang red pepper
    1ea
  • Tofu
    1piece
  • Seafood seafood soup pack
    1ea
  • Vinegar
    2TS
  • Water
    2cup
  • Red pepper powder
    2TS
  • red pepper paste
    1/3TS
  • crushed garlic
    1TS
  • the liquid of tuna
    1TS
  • ginger juice
    1/3TS
  • Salt
    1/4TS
  • ground pepper
    little
  • Goes
    100g
  • water sea squirt
    1/2cup
  • Red pepper
    1ea
Video
Cooking Steps
STEP 1/14
Please prepare the ingredients first.
I prepared pollack roe, so you can use cod roe,
If you have swans and sea squirts, it would be better to put them together.
I skipped it because I didn't have it.
Tuna juice can be easily obtained at the mart, but if you don't have it, you can use sand lance extract or 1 tablespoon of water, and ginger juice can be replaced with ginger powder.
STEP 2/14
Put water in a bowl, add 2 tablespoons of vinegar, make vinegar water, shake the water parsley gently, soak it in vinegar water, and let it stand for about 10 minutes.
STEP 3/14
Put 2 cups of cold water in a bowl and 1/2 tablespoon of salt to make salt water and shake the pollack roe (Daegu egg), swan, and swan gently to prevent the egg from bursting.
STEP 4/14
Wash the water parsley clean under running water.
STEP 5/14
Please trim the vegetables.
Peel the radishes with fillers and cut them into 0.5cm thick slices, cut the peppers and green onions diagonally, cut the onions to 1cm thick, cut the water parsley to 5cm long, and cut the tofu to 1cm thick bite-sized pieces.
STEP 6/14
Please make the sauce in a bowl.
Add 2 tbsp red pepper powder, 1/3 tbsp red pepper paste, 1 tbsp minced garlic, 1 tbsp tuna sauce, 1/3 tbsp ginger juice, 1/4 tbsp salt, and a little pepper and mix well.
STEP 7/14
Bring to a boil half (1 liter) of water and seafood stock pack.
STEP 8/14
When the broth boils, add the radish and cook for about 3 minutes.
STEP 9/14
When the broth is enough, take out the seafood stock pack and throw it away.
STEP 10/14
Reduce the heat to medium, then stir in the sauce, add the ingredients such as pollack roe, swan, ogre, and sea squirt, and boil over medium heat for about 3 minutes.
STEP 11/14
When it boils a little, add tofu, onions, green onions, cheongyang peppers, and red peppers and boil for about 3 more minutes.
STEP 12/14
Remove from heat, add water parsley, and finish with salt or salted shrimp for lack of seasoning.
STEP 13/14
Cool and spicy fish roe soup is done.
STEP 14/14
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