Dried Pollack and Bean Sprout Soup: A Hearty and Comforting Broth
Dried Pollack and Bean Sprout Soup: A Hearty and Comforting Broth
Easy Recipe for Dried Pollack and Bean Sprout Soup – Perfect for Hangover Relief!
This clear soup is brimming with a savory and rich flavor, thanks to the dried pollack (hwangtae) and crisp bean sprouts. It’s an excellent choice for a hangover cure, guaranteed to soothe your stomach and refresh you the morning after a night of indulgence. Its simplicity makes it a beloved and easy-to-make soup for everyone.
Ingredients for Dried Pollack and Bean Sprout Soup- 1 handful Dried Pollack threads (approx. 50g)
- 1/2 pack Bean Sprouts (approx. 150g)
- 2 Tbsp Sesame Oil
- 1/2 Tbsp Minced Garlic
- 1/2 stalk Green Onion
- Salt to taste
Cooking Instructions
Step 1
Prepare a handful of dried pollack threads. It’s good practice to rinse them lightly under running water. Dried pollack can sometimes have small bones, so it’s crucial to thoroughly prepare them before cooking the soup to ensure an enjoyable eating experience without any discomfort.
Step 2
Gently feel the dried pollack threads with your fingers to locate any hard bone fragments. You can use kitchen scissors to cut these bony parts into bite-sized pieces. Alternatively, if you slightly moisten the dried pollack threads in water, they will soften, making it easy to remove the bones by gently pulling them apart. Once the bones are removed, cut the pollack into your desired eating size.
Step 3
Place a non-stick pot over low heat and let it warm up gradually. Once the pot is sufficiently hot, add 2 tablespoons of sesame oil. If you prefer, you can substitute sesame oil with perilla oil for an equally delicious nutty aroma.
Step 4
Add the prepared dried pollack threads to the preheated pot. You’ll hear a satisfying ‘sizzle’ and a delicious aroma will immediately arise. Keep the heat on medium-low and stir the pollack threads with chopsticks, allowing them to soak up the sesame oil and become fragrant. Continue stir-frying until the pollack threads plump up and become tender as they absorb the oil. This step is key to extracting the pollack’s deep flavor into the broth.
Step 5
Once the dried pollack is nicely sautéed, pour in plenty of water (or anchovy broth). Bring the liquid to a boil over high heat. As it boils, you’ll notice the broth gradually turning milky white as the pollack’s essence infuses into it.
Step 6
When the broth comes to a rolling boil, add all the prepared and rinsed bean sprouts. After adding the bean sprouts, cover the pot and let it cook to prevent any ‘beany’ smell and to maintain their crisp texture.
Step 7
Once the soup returns to a boil after adding the bean sprouts, stir in 1/2 tablespoon of minced garlic. The pungent aroma of garlic will add a refreshing depth to the soup’s flavor.
Step 8
Slice 1/2 green onion stalk diagonally and add it to the pot. The fresh, clean scent of the green onion will further enhance the soup’s overall taste.
Step 9
After adding all the ingredients and letting it simmer for a bit longer, your delicious and savory Dried Pollack and Bean Sprout Soup will be ready. Finally, season with salt to your preference. Enjoy this wonderfully comforting and flavorful soup!
