1
Purchase a bullhead with the innards removed, cut off the head, and remove all the skin.
Clear Bullhead Soup
A refreshing and light winter delicacy, bullhead soup recipe.
KoreanSoup & Stew
📝 19 steps
What You'll Need
Bullhead (mulmegi)1 fish
Radisha little
Red chili pepper1/2 piece
Cheongyang chili pepper1 piece
Green oniona little
Garlic2 cloves
Sea salt1T
MSG (Miwon)1/2T
Black pepperto taste
Instructions
2
Clean the prepared bullhead thoroughly under running water, and also trim the fins and remove the skin from the head.
3
Cut the bullhead head into quarters so the flavor can be extracted well.
4
Cut the bullhead body into slightly large pieces.
5
Set the prepared bullhead aside.
6
Cut the radish, which adds a refreshing taste, into bite-sized chunks.
7
Slice half of the red chili pepper diagonally.
8
Slice one Cheongyang chili pepper diagonally as well.
9
Split the white part of the green onion and slice it diagonally.
10
Split the green part of the green onion and slice it diagonally, as it provides sweetness and umami.
11
Finely mince the two garlic cloves.
12
Pour 1.1 liters of water into a pot and add the radish immediately to make the broth refreshing.
13
Once the radish has boiled for a while, add the bullhead.
14
Add 1 tablespoon of sea salt to season.
15
Add the white part of the green onion, red chili pepper, and Cheongyang chili pepper.
16
Add the minced garlic.
17
Add the green part of the green onion now.
18
Add half a tablespoon of MSG for umami.
19
Boil for a little longer and finish.