Al-Torran Lim Sung-geun’s Refreshing Pollack and Zucchini Soup
Al-Torran Lim Sung-geun’s Refreshing Pollack and Zucchini Soup
Deeply Refreshing Taste! Al-Torran Lim Sung-geun’s Pollack and Zucchini Soup Recipe
Perfect for hangovers! Introducing the Pollack and Zucchini Soup made with master Lim Sung-geun’s special techniques from Al-Torran. Packed with healthy vegetables like potatoes, zucchini, and tomatoes, this soup has a clear and refreshing taste that soothes the stomach, making it the ultimate hangover cure. It’s a hearty and delicious meal to complete your table.
Main Ingredients- 1 Dried Pollack (Dried)
- 1/2 Zucchini
- 1/2 Green Onion
- 1 Korean Green Chili Pepper
- 1 Red Chili Pepper
- 1 Tbsp Minced Garlic
- 4 Cups Water (800ml)
- 2 Tbsp Perilla Oil
Cooking Instructions
Step 1
Soak the dried pollack in cold water for about 10 minutes until softened. Remove the head and hard bones, then tear or cut the pollack into bite-sized pieces (about 3-4cm long). Clean off any dirty parts.
Step 2
Slice the zucchini into half-moon shapes or bite-sized pieces (about 0.5cm thick). Slice the green onion diagonally. Remove the seeds from the Korean green chili pepper and red chili pepper, then slice them diagonally as well. (Adjust the amount of green chili pepper if you prefer it spicier.)
Step 3
Heat 2 tablespoons of perilla oil in a pot over medium-low heat. Add the prepared pollack and stir-fry until it’s coated in oil. This process removes any fishy smell and adds a nutty aroma. Tip: Instead of adding black pepper at the end, stir-frying it with the pollack from the beginning effectively eliminates any fishy taste and deepens the broth’s flavor.
Step 4
Once the pollack is lightly browned, add 4 cups (800ml) of water and bring to a boil over high heat. Once boiling, reduce the heat to medium, add 1 tablespoon of minced garlic, 1/3 tablespoon of sugar, and salted shrimp to season. Tip: If the pollack tastes bitter or astringent, adding a small amount of sugar can balance the flavor, resulting in a smoother and cleaner broth. Use salted shrimp to add umami.
Step 5
Add the zucchini and continue to simmer. Once the zucchini becomes translucent and tender, add the diagonally sliced green onion, Korean green chili pepper, and red chili pepper. Simmer for a little longer, being careful not to overcook the vegetables until they are mushy.
Step 6
Finally, taste and adjust the seasoning. Add a little salt if needed to complete the soup. Serve with rice for a hearty and delicious meal of Pollack and Zucchini Soup.
