Clear & Spicy Pollock Soup with Semi-Dried Pollock
Clear & Spicy Pollock Soup with Semi-Dried Pollock
#PollockRecipe #ClearPollockSoup #SemiDriedPollock #RichBroth #PollockJeotguk #BeginnerRecipe #HomeCooking
Introducing a recipe for a deep and rich clear soup made with semi-dried pollock purchased from Costco. This soup is refreshingly clean with a hint of spiciness, and free from any fishy odors. Inspired by the idea that semi-dried fish, like rockfish, can make delicious ‘jeotguk’ (a type of fermented salted seafood soup base), this recipe utilizes it to create a flavorful broth. Packed with Korean chili peppers, soybean sprouts, and tofu, this pollock clear soup is both hearty and refreshing, essentially a delicious ‘jeotguk’. It’s the perfect choice to warm you up on a chilly day!
Clear Pollock Soup Ingredients- 2 semi-dried pollock (thawed)
- 1/2 block firm tofu
- 1 piece daikon radish (sliced thinly)
- 2 Korean green chilies (sliced diagonally)
- 1 red chili (sliced diagonally)
- 2 Tbsp minced garlic
- 1/3 stalk green onion (chopped)
- 1 bag soybean sprouts
- 1.5L natural broth
- 2 Tbsp salted shrimp (saeujeot)
- 2 Tbsp cooking wine (cheongju)
Refreshing Natural Broth Ingredients- 1 dried pollock head
- 1 dried shrimp head
- 2 Tbsp natural seasoning (e.g., dried kelp, dried shiitake mushrooms)
- 1 green onion root
- 2 shiitake mushroom stems
- 1/2 cabbage core (frozen)
- 1 dried pollock head
- 1 dried shrimp head
- 2 Tbsp natural seasoning (e.g., dried kelp, dried shiitake mushrooms)
- 1 green onion root
- 2 shiitake mushroom stems
- 1/2 cabbage core (frozen)
Cooking Instructions
Step 1
First, prepare the vegetables for the clear pollock soup. Slice the red and green chilies diagonally into bite-sized pieces, and thinly slice the daikon radish. Rinse the soybean sprouts thoroughly and drain them. Cut the firm tofu into large cubes.
Step 2
Now, let’s make the refreshing natural broth that will define the soup’s flavor. Place the dried pollock head, dried shrimp head, shiitake mushroom stems, green onion root, and cabbage core into a broth bag (dashi bag). Don’t discard the cabbage core; freeze it and use it when making broth. It adds a subtle sweetness and refreshing quality to the soup. Put the prepared ingredients and sliced daikon radish into a pot, add 1.5L of water, and bring it to a boil. Once boiling, reduce the heat to medium-low and simmer for about 15-20 minutes to extract the deep flavors.
Step 3
While the broth is simmering, finish preparing the other ingredients. Rinse the soybean sprouts under running water and drain well. For the chilies, you can remove the seeds if you prefer less heat, then slice them diagonally. Chop the green onion and cut the tofu into large cubes. Having all ingredients prepped beforehand will make the cooking process much smoother.
Step 4
Once the broth has sufficiently steeped, remove the broth bag and the daikon radish. Add the thawed semi-dried pollock to the pot. Bring it back to a boil over high heat, and at this stage, add 2 tablespoons of cooking wine (cheongju). This helps to effectively eliminate any fishy or unpleasant odors from the pollock, enhancing its fresh taste.
Step 5
As the soup begins to boil vigorously, skim off any foam that rises to the surface. Removing this foam is key to achieving a clear broth. After skimming, add the diagonally sliced Korean green chilies and red chilies to impart a spicy kick. The addition of spicy peppers ensures that even though it’s a clear soup, it won’t taste fishy and will instead be refreshingly clean and invigorating.
Step 6
Once the soup boils vigorously again, add the chopped green onions, 2 tablespoons of minced garlic, and the large cubes of tofu. From this point on, reduce the heat to medium and let it simmer until all the ingredients are cooked through evenly.
Step 7
Now it’s time to season the soup. Salted shrimp (saeujeot) is the best ingredient for bringing out the umami flavor in clear pollock soup. Add 2 tablespoons of salted shrimp to season. It’s better to start with a smaller amount and add more as needed, rather than adding too much at once. Continue to skim off any foam that appears after adding the salted shrimp to keep the broth clear.
Step 8
After seasoning with salted shrimp, add the rinsed soybean sprouts. Once the sprouts are in, quickly cover the pot and let it simmer for a short while longer. It’s important not to overcook the soybean sprouts to maintain their crisp texture. Simmering for just 2-3 minutes with the lid on should be sufficient.
Step 9
Check that the broth has turned a milky white and the ingredients are well-cooked. The deep flavor from the semi-dried pollock should have made the broth richer and more delicious. Finally, taste the soup and adjust the seasoning with more salted shrimp or a pinch of salt if needed, according to your preference.
Step 10
And there you have it – a refreshing and spicy semi-dried pollock clear soup, perfect in its simplicity! The combination of the deep, rich broth, tender pollock, and crisp soybean sprouts is incredibly satisfying and will surely make you finish your bowl of rice in no time. Enjoy this healthy and delicious pollock soup, perfect for the whole family!
