Dried Pollack and Bean Sprout Soup
Dried Pollack and Bean Sprout Soup
How to Make Dried Pollack and Bean Sprout Soup: A Hearty and Refreshing Dish (Perfect for Rice Soup Too!)
Warm and comforting, this Dried Pollack and Bean Sprout Soup is perfect for a hangover cure or a satisfying meal. We’ll show you how to make a delicious and hearty soup with savory dried pollack, crisp bean sprouts, and tender tofu. Enjoy it as a soup or over rice for a truly comforting experience. Let’s get started on this golden recipe that will warm you from the inside out!
Ingredients- 1 handful Dried Pollack (about 30-40g), prepared
- 200g fresh Bean Sprouts
- 1/6 Korean Radish (about 150g), for a refreshing taste
- 1/3 block Tofu (about 100g), for a tender texture
- 1 Tbsp Soup Soy Sauce
- 1/2 Tbsp Coarse Salt (adjust to taste)
- 1 Tbsp Sesame Oil, for a nutty aroma
- 1 Tbsp Minced Garlic (freshly minced recommended)
- A pinch of Black Pepper
- 1 Egg (optional, for garnish)
- 1/3 stalk Green Onion, sliced diagonally
- 1 Red Chili Pepper, seeded and sliced diagonally
- 1 Green Chili Pepper, seeded and sliced diagonally
- 1.5L Water
Cooking Instructions
Step 1
First, lightly rinse the dried pollack under cold water to remove any impurities, then gently squeeze out excess water. You can remove any tough bits if present. Wash and thinly julienne the Korean radish.
Step 2
Rinse the bean sprouts thoroughly under running water and drain. You can remove the small tails if you prefer a cleaner look.
Step 3
Cut the tofu into bite-sized cubes, similar to how you’d prepare it for kimchi stew. Avoid cutting them too small, as they might break apart during cooking.
Step 4
Slice the green onion diagonally and thinly slice the seeded red and green chili peppers diagonally. These will add a beautiful color and enhance the soup’s flavor.
Step 5
Heat 1 tablespoon of sesame oil in a pot over medium-low heat. Add the squeezed dried pollack and julienned radish, and sauté for 2-3 minutes. Sautéing until the pollack becomes fragrant and the radish turns slightly translucent will deepen the soup’s flavor.
Step 6
Add 1 cup (about 200ml) of water to the pot with the sautéed pollack and radish. Add 1 tablespoon of soup soy sauce and bring to a boil. Let it simmer for a short while to allow the radish to release its flavor.
Step 7
Pour in the remaining 1.5 liters (about 7.5 cups) of water and bring to a rolling boil over high heat. Keep the lid open to allow any fishy odors from the bean sprouts to escape.
Step 8
Once the soup is boiling vigorously, add the rinsed bean sprouts and cubed tofu. Let it boil on high heat, then reduce to medium heat once the bean sprouts start to cook. Simmer gently. Be careful not to overcook the bean sprouts, as they will lose their crisp texture.
Step 9
When the bean sprouts and tofu are tender, add 1/2 tablespoon of coarse salt to season. Then, stir in 1 tablespoon of minced garlic and let it simmer for a bit longer, ensuring the garlic is well incorporated into the broth.
Step 10
Taste the soup and add more salt if needed to reach your desired flavor. You can adjust the amount of soup soy sauce and salt to make it milder if you prefer.
Step 11
Finally, add the diagonally sliced green onion and chili peppers. Sprinkle with pepper and simmer for another minute until the flavors meld together. Turn off the heat and enjoy your delicious Dried Pollack and Bean Sprout Soup. For an extra touch, you can top it with thinly sliced egg omelet.
