New Zealand Greenshell™ Mussel and King Salmon Guk (Korean Style Soup)
|400 gms (14oz)||New Zealand King Salmon fillet (skinned) - diced|
|12||NZ Greenshell™ Mussels|
|50 gms (1.7oz)||Dried Cauliflower & Shiitake Mushrooms|
|200 mls||Fish Stock|
|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|
|Salt – to taste|
- 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.
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.