Dried Pollack and Nurungji Soup
Dried Pollack and Nurungji Soup
A Hangover Cure: Delicious Dried Pollack and Nurungji Soup
This Dried Pollack and Nurungji Soup is perfect for a soothing hangover cure or a hearty meal. It features chewy dried pollack and crispy nurungji (scorched rice crusts) in a refreshing broth. It’s a simple yet satisfying dish that even children enjoy.
Main Ingredients- Dried Pollack Flakes (Hwangtaechae): 50g
- Nurungji (Scorched Rice Crusts): 2.5 pieces (approx. 75g)
- Perilla Oil (Deulgireum): 1 tsp
Seasoning & Broth- Water: 2 cups (approx. 400ml)
- Soy Sauce for Soup or Salt: 1 tsp (adjust to taste)
- Minced Garlic: 0.5 tsp (optional)
- Water: 2 cups (approx. 400ml)
- Soy Sauce for Soup or Salt: 1 tsp (adjust to taste)
- Minced Garlic: 0.5 tsp (optional)
Cooking Instructions
Step 1
First, prepare the dried pollack flakes. Carefully remove any tough fins and bones by hand to ensure a pleasant texture.
Step 2
Cut the prepared dried pollack flakes into bite-sized pieces, about 3-4 cm long. Avoid cutting them too small to maintain a nice chew.
Step 3
You can use any type of nurungji for this recipe. Homemade brown rice nurungji works wonderfully, as do store-bought crispy nurungji pieces. Feel free to use what you have on hand.
Step 4
Place 2.5 pieces of nurungji in a bowl and add about 1/4 cup (approx. 50ml) of cold water. Let it soak for about 5 minutes. This slight softening prevents the nurungji from becoming too hard and helps it absorb the broth.
Step 5
In a pot, bring 2 cups (approx. 400ml) of water to a boil. Once boiling, add the soaked nurungji along with its soaking water directly into the pot. Stir gently to prevent sticking as it simmers.
Step 6
When the water returns to a boil, add the prepared dried pollack flakes. Stir in 1 tsp of perilla oil and 1 tsp of soy sauce for soup or salt to season. For an enhanced flavor, you can also add 0.5 tsp of minced garlic at this stage (minced garlic is optional).
Step 7
If you plan to serve this with salty side dishes, you can reduce or omit the salt and soy sauce. In this instance, the salt and minced garlic were omitted, and the soup was paired with savory pickled vegetables and stir-fried anchovies.
Step 8
Finally, garnish the soup generously with freshly chopped scallions for a burst of fresh flavor and visual appeal. This adds a lovely finishing touch.
Step 9
Enjoy this warm bowl of Dried Pollack and Nurungji Soup with your favorite side dishes like pickled vegetables, pan-fried Spam, or stir-fried anchovies. It’s a perfect choice for a hangover remedy or a satisfying meal any time of day!
