Korean Spicy Fish Roe Soup

Ingredients:

• 1 piece of frozen Pollack fish roe (cut into bites)
• 8 small prawns (deveined and deshelled)
• 3 stalks of green onions (sliced into 8cm long)
• 1 root of coriander (coarsely chopped)

Dashi/stock:

• 8 dried anchovies (soaked and finely chopped)
• 1 sheet of kombu/kelp (~8x8cm)
• 1 small turnip (sliced into 1.5cm thick)
• half white onion (diced)
• 6 garlics (smashed)
• a thumb of ginger
• 2 tbsp fish sauce OR 1 tbsp bonito dashi
• 1.5 tbsp gochujang/Korean red pepper paste
• 1 tbsp mirin/Japanese sweet wine
• 1 tbsp sake/Japanese rice wine
• half tbsp gochugaru/Korean red pepper powder

How to:

• bring to boil 3 bowls of water
• add in all the stock ingredients. Simmer for 10 minutes
• remove kelp. Add in fish roe and prawns. Simmer for another 5 minutes
• add in green onions and coriander. Cover closely and set aside for another 5 minutes
• serve with jasmine rice