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Spicy dried fish soup served with fried rice and cilantro
Rich flavored Korean fish soup

Spicy Dried Fish Soup (Korean Style)

Author: Flavelo
Recipes Soups
Although Yukgaejang is traditionally made with beef, this unique coastal version exists. Dried fish (usually pollack or anchovies) gives a concentrated, deep flavor to the broth, which meets spicy chili oil and vegetables to create a true 'soul-warming' soup. This dish is a winter survival kit: sweat-inducingly spicy and filling.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Heavy-bottomed pot
  • Skillet
  • Sieve

Allergen Information

⚠️ Fish
⚠️ Soy
⚠️ Sesame
⚠️ Egg

Instructions

1 ✓

Soak dried fish in cold water for 20 minutes to soften. Then squeeze out water and tear into bite-sized pieces. Remove any bones.

Tip: Rehydration is essential, otherwise fish remains chewy and tough in soup.
2 ✓

Heat vegetable oil and sesame oil in pot. Add fish, minced garlic, and chili flakes. Sauté for 1-2 minutes, careful not to burn chili.

Tip: Chili dissolves best in oil (capsaicin), so frying at start gives beautiful red color and deeper flavor.
3 ✓

Pour in water, add sliced onion and soy sauce. Bring to boil, then simmer on low heat for 20 minutes.

Tip: Slow cooking extracts fish flavor into broth, creating rich 'umami' base.
4 ✓

Lightly beat eggs. Drizzle slowly in circular motion into boiling soup, and don't stir immediately! Let egg form 'clouds'.

Tip: If you stir immediately, soup becomes cloudy. Waiting creates nice soft egg curds.
5 ✓

Add chopped scallions, cook for 1 more minute, then turn off heat. Serve hot with boiled rice.

Tip: Add fresh scallions at end so they keep color and crunch.

Recipe FAQ

What dried fish should I use?
Korean dried pollack (Hwangtae) is best, but any unsalted dried white fish works.
How spicy is it?
Gochugaru (Korean chili powder) gives its heat. Reduce amount if you can't handle spice, but don't omit as it gives the dish character.

Ingredients

  • 4 oz Dried Pollack strips (Hwangtae)
  • 6 cups Water
  • 2 tbsp Gochugaru (Korean Red Chili Flakes)
  • 1 bunch Scallions
  • 2 tbsp Vegetable Oil
  • 1 db Onion
  • 3 cloves Garlic (minced)
  • 3 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 4 servings Steamed Rice (for serving)
  • 2 db Eggs