Photograph of the finished Bokguk

Korea · Canh cá nóc Bokguk

Bokguk

45 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pufferfish fillet (prepared by a certified chef) Pufferfish fillet (prepared by a certified chef) 1.3 lb
  • Photograph of Bean sprouts Bean sprouts 11.3 oz
  • Photograph of White radish White radish 8.5 oz
  • Photograph of Kombu seaweed Kombu seaweed 0.7 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Mugwort leaves Mugwort leaves 2.8 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Only use pufferfish that has been properly prepared and had all the poisonous internal organs completely removed by certified personnel; do not attempt to prepare them at home.
  2. 2 Simmer the radish with kombu to make a clear broth, then remove the kombu.
  3. 3 Add the chopped pufferfish, and carefully skim off the foam to make the broth clear.
  4. 4 Cook for 10 minutes, then season with salt and minced garlic. This soup is seasoned very lightly to preserve the sweetness of the fish.
  5. 5 Add the bean sprouts and mugwort leaves just before turning off the heat, then sprinkle with chopped scallions.

With an appliance

  • Microwave 42 min

    Replace step 2: rotate the radish and kombu in water in a heat-resistant pot at 700 W for 9 minutes, stopping before boiling, then remove the kombu. Keep step 1 the same: only use pufferfish that has been pre-processed by a certified person; the fish is still cooked with the lid open in steps 3 and 4.

Start cooking