Smoked salmon is perfect for this take on a traditional Korean dish. Adding smoked salmon to it gives this soup extra depth as well as a beautiful flavour.
2 chopped spring onions (plus more for garnishing)
1 crushed clove of garlic
10 grams of chopped ginger
1 tbsp soy sauce
1 tbsp fish Sauce
1 tbsp Gochugaru (available from most Asian supermarkets)
1,5 l water
6 slices of Burren Smoked Irish Organic Salmon
chilli slices for garnishing
Soften the chopped spring onions, garlic and ginger in a saucepan, then add the fish sauce, soy sauce and gochugaru to the pan with a 1 ½ litres of water. Leave to simmer for 45 minutes.
When the soup is ready, add in the smoked salmon for five final minutes of cooking. Garnish with extra spring onions and chilli slices.