Modu Recipe
Modu Recipe

Yoon Yi-ryeon's Saengtae Jiritang

A clear, refreshing soup that highlights the natural clean taste of fresh pollock, simmered in a broth made with dipori and large green onion roots.

Ingredients needed 4 servings

Recipe

Cooking tips

  • If the liver among the fresh pollock innards is too soft, it's better to leave it out for a cleaner broth.
  • Do not boil the minari for a long time in the pot; instead, place it on top in the serving bowl and let it cook with residual heat.

Recommended for

  • Those who want a light, refreshing broth that feels like it clears your insides, instead of the spiciness of gochugaru.
  • Those who want to fully enjoy the flavor of fresh pollock and its rich, savory innards during the cold winter.
  • Those who want to learn the authentic method for a clear soup base reminiscent of the style served at specialty restaurants for dishes like clear pufferfish soup or monkfish soup.

Shop ingredients on Coupang(Ad)

fresh pollockdashimalarge green oniondiporimusoybean sproutsenoki mushroomsred chili peppercheongyang chili pepperminaricheonilyeomsoup soy saucefermented anchovy sauceminced garliccooking wine

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