top of page

Spicy Korean Fisherman’s Soup

(by Jean Kim)

2 fillets (about 6 oz. each) cod or whiting

1 T. garlic powder

juice of 1/2 lemon

salt, to taste

1 Korean radish, chopped thinly into 1/2-in. pieces

optional: 1 small zucchini, chopped

optional: 1 small white onion, chopped

2 T. chopped green onion

2 T. crushed Korean red pepper (kochugaru)

2 cloves garlic, chopped

1 T. soy sauce

cooked white rice

Pat fish fillets with paper towel, and sprinkle with garlic powder, lemon juice and salt.

Let sit for 15 minutes.

Fill pot with 1 quart of water and bring to a boil.

If using chopped zucchini and white onion, add to pot and cook for 3 minutes.

Add chopped Korean radish and cook for 2 minutes.

Lower flame to medium, add fish, and cook for 5 minutes.

Add chopped green onion, crushed red pepper, chopped garlic, and soy sauce, and simmer for 10 more minutes.

Serve with hot white rice.

Serves 2.

(Read Fat Baby, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th


bottom of page