Main ingredients 🥩
dried fish head and accompanying bones/skinradishminced garlictuna saucegreen chili pepperswater dropwort
Lim Sung-geun's Fish Head Clear Soup
A refreshingly clear and deeply savory fish head soup infused with the rich umami from dried large fish heads, enhanced with radish and water dropwort for a refreshing, invigorating taste.
🙋 Recommended for
- ⭐ Those who want to make a deep, refreshing hangover soup using dried fish or dried cod heads.
- ⭐ Those seeking rich, natural umami flavor from ingredients alone, without artificial seasonings or complex stock preparations.
Ingredients needed 🛒3 servings
- dried large fish head and skin/bones as needed
- radish 1/3 piece
- minced garlic 2 tablespoons
- salt 1 tablespoon
- tuna sauce 3 tablespoons
- green chili peppers 2–3 pieces
- water dropwort a handful
- water as needed
Recipe 🍳
- Place the prepared dried fish head along with its skin and bones into a pot, add plenty of water, and simmer gently for about 10 minutes to extract a concentrated broth.
- Once the broth turns milky white, cut the radish into thin diagonal slices (like sharpening a pencil) and add it to the pot. The irregular thickness creates a more dynamic texture when chewed.
- Add 2 tablespoons of minced garlic and 1 tablespoon of salt to the broth to establish the base seasoning.
- Add 3 tablespoons of tuna sauce to deepen the umami flavor and adjust the overall seasoning.
- Cut the green chili peppers into large pieces and add them to bring a spicy, refreshing kick to the soup.
- Transfer the soup to a serving pot, trim off the dirty leafy parts of the water dropwort with a knife, use mainly the stems, and generously top the soup before briefly boiling to finish.
- Simmer dried fish head, bones, and skin in water for 10 minutes to make a rich broth.
- Julienned radish diagonally and add to the broth for added freshness.
- Add minced garlic, salt, and tuna sauce in sequence to balance the soup’s flavor.
- Add chopped green chili peppers to give a spicy, refreshing note.
- Top with well-prepared water dropwort stems and briefly boil to finish.
Cooking tips 💡
- Slicing the radish at an angle (like sharpening a pencil) instead of uniform sizes creates both thin and thick pieces that offer a more interesting and layered texture when eaten.
- To keep the broth clean and clear, lightly tap the knife blade against the leaves of the water dropwort to remove the messy parts, then use mostly the stems for a neat presentation.
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