Delicious 😋 Ingredients:

 • 200g fresh fish roe

 • 1 medium onion, sliced

 • 2 cloves garlic, minced

 • 1 tablespoon gochugaru (Korean red chili flakes)

 • 1 tablespoon gochujang (Korean red chili paste)

 • 1 tablespoon soy sauce

 • 1 tablespoon sesame oil

 • 1 liter water or fish broth

 • 1 block tofu, cut into cubes (optional)

 • 1 zucchini, sliced (optional)

 • 1 green onion, sliced

 • 1 red chili, sliced (for garnish)

 • Salt and pepper to taste

Instructions:

 1. Prepare the Fish Roe:

 • Clean the fish roe gently under running water to remove any debris. Be careful not to break the roe sacs. Set aside.

 2. Sauté Aromatics:

 • Heat a pot over medium heat and add sesame oil. Once hot, add the minced garlic and onions, sautéing until fragrant and the onions become translucent.

 3. Add Chili Flavors:

 • Stir in gochugaru (chili flakes) and gochujang (chili paste), cooking for a minute to release their flavors.

 4. Create the Broth:

 • Add the water or fish broth to the pot. Bring the liquid to a boil and season with soy sauce, salt, and pepper.

 5. Add Vegetables (Optional):

 • If using, add sliced zucchini and tofu cubes to the broth. Simmer for 5-7 minutes until the vegetables soften.

 6. Cook the Fish Roe:

 • Gently add the fish roe to the pot, simmering for about 5-8 minutes. The roe will firm up and cook through. Avoid stirring too much to prevent breaking the roe sacs.

 7. Adjust Seasoning:

 • Taste the soup and adjust the salt or chili heat to your liking. You can add more gochugaru or soy sauce if needed.

 8. Garnish and Serve:

 • Garnish the soup with sliced green onions and red chili. Serve hot with rice or noodles, as shown in the image.