Spicy and Refreshing Fish Bone Soup (Seodeori-tang)
Spicy and Refreshing Fish Bone Soup (Seodeori-tang)
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Transform leftover fish bones, heads, tails, and innards (‘seodeol’) from filleting into a deeply flavorful and refreshing Seodeori-tang! This hearty Korean spicy fish soup, often found at fish restaurants, can now be made easily at home. The rich umami broth derived from the fish parts is the key to its satisfying taste. This recipe proves that you don’t need many additional ingredients to create a robust and clean-tasting stew.
Main Ingredients- Seodeol (fish bones, heads, tails, etc.) – enough for 2 servings
- Crown daisy (Ssukgat) – 1/2 bunch
- Radish (Mu) – 3cm piece
- Onion – 1/2
- Enoki mushrooms – 1 pack
Cooking Instructions
Step 1
Begin by preparing a clear and deep broth. In 1L of homemade seafood broth (made from ingredients like shrimp heads and shells, shiitake mushroom stems, and the root ends of green onions), add a 3cm piece of radish, cut into large chunks. Bring this to a boil to infuse the radish flavor into the broth.
Step 2
While the broth is simmering, prepare the other ingredients. Cut the half onion into large quarters. Slice the red and green chili peppers diagonally for visual appeal. Wash the crown daisy (1/2 bunch), shake off excess water, and cut it into three sections. Trim the base of the enoki mushrooms.
Step 3
Once the broth with radish starts boiling again, add the prepared seodeol (fish parts). Bring it to a rolling boil over high heat. Adding 1 Tbsp of Cheongju or rice wine at this stage will help eliminate any fishy odors and unpleasant smells.
Step 4
After the soup comes to a boil with the fish parts, add only the quartered onions. Now, it’s time to season. Add 2 Tbsp Gochugaru, 1 Tbsp minced garlic, 1 tsp minced ginger, 1 tsp black pepper, 1 Tbsp soup soy sauce, and 2 Tbsp soy sauce. A small amount of plum extract (1 tsp) is also added to further neutralize any fishy taste.
Step 5
Continue boiling vigorously over high heat until the flavors meld. Then, add the enoki mushrooms, red chili peppers, and green chili peppers. (You can also add sliced green onions at this stage).
Step 6
Reduce the heat to medium and let it simmer gently. When the broth has developed a rich color and the flavors have sufficiently infused, artfully arrange the crown daisy on top. Simmer for just about 2 more minutes to preserve its fresh aroma and slight crunch. Taste and adjust seasoning with salt if needed. The crown daisy is added last to maintain its vibrant color and texture.
Step 7
And there you have it – a simple yet deeply flavorful Seodeori-tang made from leftover fish parts! Depending on the type of fish used, your soup might be rich and oily, or it could be light and clear. Enjoy this delicious way to utilize every part of the fish!
