How to make delicious cabbage cod roe soup with kimchi leftovers

The cod roe adds a savory flavor, and the cabbage adds a refreshing touch!

I will share the recipe for cabbage cod roe soup~

■ Main ingredients: 

Mentaiko (100g), Chinese cabbage (150g), green onion (15g), radish (50g), cheongyang pepper (1), red pepper (1/6 piece)

■ Seasoning ingredients: 

anchovy broth (2 cups/400ml), minced garlic (1T), soy sauce (1t), salt (1/2t), sesame oil (2t), anchovy fish sauce (1T), black pepper powder (a pinch)

■ Cabbage cod roe soup recipe:

1. Cut the mentaiko (100g) into bite-sized pieces. You can freeze the leftover cod roe for later use.

2. Cut the stem of the Chinese cabbage (150g) into thin slices and the leaves into halves. You can use a small variety of cabbage such as ssamchu.

3. Cut the radish (50g) into thin strips.

4. Chop the green onion (15g), red pepper (1/6 piece), and cheongyang pepper (1) into small pieces.

5. Heat sesame oil (1t) in a pot over high heat and stir-fry the radish for about 5 minutes.

6. Add the cabbage stem and stir-fry for another 5 minutes, then add the cabbage leaves and stir-fry until they are coated with oil.

7. Add the anchovy broth (2 cups/400ml), cover and cook for about 10 minutes over medium-high heat.

8. Add the cod roe and lower the heat to medium-low, then add minced garlic (1T), anchovy fish sauce (1T), soy sauce (1t), green onion, red pepper, and cheongyang pepper and simmer for about 10 minutes.

9. Skim off the foam and season with black pepper powder (a pinch) and salt (1/2t) to taste.

10. Drizzle sesame oil (1t) and turn off the heat.

11. Serve the cabbage cod roe soup in a bowl and enjoy!

This is a recipe by culinary researcher Han Myung-sook (11 years of cooking experience, author of <The Meal My Mom Prepared for Me> and many others).

Source: EBS