Recipe by: Lynn Park

Source: Adapted from

Serves: 6 – 8


  • 4 white fish filets, each cut in three pieces (any fish filet would work)
  • 750 g turnip or radish, cut in 5mm slices, then cut in halves
  • 2 litres tap water
  • 5 red onions, cut in wedges
  • South Korean hot pepper paste (red chilli paste)
  • 4 garlic cloves, crushed
  • 3 Tbsp fish sauce
  • salt to taste


  • Place the turnip/radish, half amount of red onion wedges and chilli paste in a large pot with 2 litres water. Bring to a boil over high heat.
  • Add the remaining red onion wedges, the fish filets and the garlic, fish sauce and salt.
  • Continue boiling over high heat for 20 minutes or until fish is cooked.
  • Serve hot in individual bowls.

Download PDF version here: south-korean-spicy-fish-soup-lynn-park