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50g dried cauliflower & shiitake mushrooms


1 garlic clove, crushed

1 tsp sesame oil

200ml fish stock

400g New Zealand King Salmon fillet (skinned), diced

12 New Zealand Greenshell™ Mussels

½ bunch spinach, washed & roughly chopped

1 sheet laver (roasted Korean seaweed), cut into strips


Guk (also sometimes known as Tang) is a class of soup-like dishes in Korean cuisine. Guk is more watery and is usually eaten at home, whereas, tang is thicker and often served in restaurants.

Condiments can be served to the side, such as bean sprouts, kimchi, and kochujang - a savory, sweet, and spicy fermented chili paste that can be found in most Asian grocers.  

  1. Rehydrate the dried mushrooms by soaking in 200ml boiling water for approx 30 minutes or until they are soft.
  2. Place a medium pot on the heat & lightly sauté the garlic in the sesame oil.
  3. Add the mushrooms including the water they were soaked in, the fish stock & 2 more cups of water & bring to the boil.
  4. Finish by adding the salmon & mussels & allowing to simmer for 2-3 minutes, then add the spinach & laver. Season to taste & serve.

Recipe by Nurtured Seafood

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