Clear and Refreshing Dried Pollack Soup Recipe
Excellent for Hangover Relief! How to Make a Light and Savory Dried Pollack Soup
Dried Pollack Soup is a top-tier hangover remedy! Its deeply satisfying broth offers a refreshing clarity that feels like it washes away all your troubles. Even if you haven’t been drinking, a warm bowl of this soup can revitalize you when you’re feeling a bit under the weather. It’s a magical broth that’s perfect for enjoying with a bowl of rice.
Main Ingredients
- 60g Dried Pollack Strips
- 1 piece Daikon Radish (approx. 100g)
- 1/2 stalk Green Onion
- 2 Eggs
- 1 Tbsp Sesame Oil
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Minced Garlic
- 2/3 Tbsp Salted Shrimp (minced)
- 500ml Water from Soaking Pollack (reserved separately)
Broth Ingredients
- 500ml Anchovy-Kelp Broth
- 500ml Anchovy-Kelp Broth
Cooking Instructions
Step 1
First, soak the dried pollack strips in lukewarm water for about 5 minutes until they become soft. Be careful not to soak them for too long, as they can become mushy.
Step 2
Slice the daikon radish thinly and thinly into bite-sized pieces. This cut helps to extract more flavor into the broth.
Step 3
Wash and prepare the green onion, then slice it diagonally about 0.5cm thick. Slicing it this way results in a cleaner tasting broth compared to chopping it finely.
Step 4
Crack the 2 eggs into a bowl. Gently whisk them with a fork or whisk until the yolk and white are well combined. You don’t need to whisk too vigorously.
Step 5
Prepare 500ml of anchovy-kelp broth by boiling dried anchovies and kelp. (Rice water or plain water can be used, but using broth will make the soup much richer.)
Step 6
After 5 minutes, drain the softened pollack strips using a sieve. Do not discard the soaking water! This water is infused with the delicious savory flavor of the pollack and will be used when making the soup.
Step 7
Tear the soaked pollack strips into bite-sized pieces by hand. Feel for any tough or thick bones and remove them for a smoother texture.
Step 8
Heat 1 tablespoon of sesame oil in a pot over low heat. Add the prepared pollack strips.
Step 9
Add the sliced daikon radish to the pot with the pollack strips.
Step 10
Stir-fry the pollack and radish over medium-low heat for about 1 minute, ensuring the pollack doesn’t stick to the bottom. This step enhances the pollack’s aroma, improving the soup’s flavor.
Step 11
Next, pour in the prepared anchovy-kelp broth over the stir-fried pollack and radish.
Step 12
Add the reserved pollack soaking water (500ml) as well. This is the key to the soup’s delicious taste!
Step 13
Once the broth and pollack water are added, cover the pot and simmer over medium-low heat for about 10 minutes until the radish is tender. The broth should turn slightly milky.
Step 14
When the radish is tender, add 1 tablespoon of soy sauce for soup, 1 tablespoon of minced garlic, and 2/3 tablespoon of minced salted shrimp to season. Salted shrimp adds a refreshing umami flavor to the pollack soup.
Step 15
Let the soup simmer slightly after adding the seasonings. Taste and adjust the seasoning with more salted shrimp or soy sauce if needed.
Step 16
Once the soup starts to boil again, add all the sliced green onions.
Step 17
When the soup is boiling vigorously after adding the green onions, slowly pour the whisked egg mixture around the edges of the pot. Do not stir immediately after adding the egg! Let it cook for about 30 seconds for the egg to form beautiful, soft curds. Stirring too much can break the egg and make the broth cloudy.
Step 18
Optional: You can add diced tofu or, for a spicy kick, sliced Cheongyang chili peppers. A sprinkle of black pepper just before serving adds a nice aroma. Your delicious and refreshing Dried Pollack Soup is complete!
