- 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 & rough chopped
- 1 sheet laver (roasted Korean seaweed), cut into strips
- Salt to taste
- Rehydrate the dried mushrooms by soaking in 200ml boiling water for approx 30 minutes or until they are soft.
- Place a medium pot on the heat & lightly sauté the garlic in the sesame oil.
- Add the mushrooms including the water they were soaked in, the fish stock & 2 more cups of 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.
This recipe serves 4 people.
Note: Guk (also sometimes known as Tang) is a class of soup-like dishes in Korean cuisine. 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.
Image and recipe courtesy Nurtured Seafood