New Zealand King Salmon and Greenshell™ Mussel Guk (Korean-style soup)
Serves 4
Ingredients
| 400gms (14oz) | New Zealand King Salmon fillet (skinned) - diced |
| 12 | New Zealand Greenshell Mussels |
| 50gms (1.7oz) | Dried Cauliflower & Shiitake Mushrooms |
| 200 mls | Fish Stock |
| 2 cups | Water |
| 1 tsp | Sesame Oil |
| 1/2 bunch | Spinach – washed & rough chopped |
| 1 clove | Garlic - crushed |
| 1 sheet | Laver (roasted seaweed – Korean version of nori) – cut into strips |
| To taste | Salt |
Method
- Rehydrate the dried mushrooms by soaking in 200 mls boiling water for approx 30 minutes or until they are soft.
- Place a medium sauce/soup pot on the heat & lightly sauté the garlic in the sesame oil.
- Add the mushrooms including the water they were soaked, the fish stock & the water & bring to the boil.
- Finish by adding the salmon & mussels & allowing to simmer for 2-3 minutes, then add the spinach & laver. Season to taste & serve.
- Condiments can be served to the side – bean sprouts, kimchi, Kochujang
Chef's Note:
Guk, also sometimes known as Tang , is a class of soup-like dishes in Korean cuisine. Guk and tang are commonly grouped together and regarded as the same type of dish, although guk is more watery and a basic dish for the Korean table setting, and is usually eaten at home. On the other hand, tang has less water than guk and has been developed for sale in restaurants.
This recipe combines 2 of New Zealand’s iconic seafood’s in this traditional dish.
Guk, also sometimes known as Tang , is a class of soup-like dishes in Korean cuisine. Guk and tang are commonly grouped together and regarded as the same type of dish, although guk is more watery and a basic dish for the Korean table setting, and is usually eaten at home. On the other hand, tang has less water than guk and has been developed for sale in restaurants.
This recipe combines 2 of New Zealand’s iconic seafood’s in this traditional dish.