Dried Pollack and Seaweed Soup: The Secret to a Deep, Refreshing Flavor
Dried Pollack and Seaweed Soup: The Secret to a Deep, Refreshing Flavor
How to Make Delicious Dried Pollack and Seaweed Soup – Perfect for Health-Conscious Diets
My husband has been facing numerous dietary restrictions due to severe gout. This includes beef, pork, chicken, oily fish, anchovies, and alcohol. While we usually make beef and seaweed soup for the kids, I decided to prepare a hearty dried pollack and seaweed soup for my husband. This recipe focuses on creating a deep, refreshing, and nourishing broth that is gentle on the stomach and packed with flavor.
Main Ingredients- 20g Dried Seaweed
- 20g Dried Pollack Strips (bones and hard parts removed)
- 1 tsp Soy Sauce for Soup (Guk-ganjang)
- 1 tsp Sesame Oil
- 1 tsp Minced Garlic
- 1.5 Tbsp Fish Sauce (or Tuna Extract)
- 8 cups Water (approx. 1.6L)
- Pinch of Salt
Cooking Instructions
Step 1
Begin by preparing the dried seaweed. Soak 20g of dried seaweed in lukewarm water for about 1 hour until it becomes fully rehydrated and soft. This process not only softens the seaweed but also helps to mellow out any bitterness, enhancing its overall flavor.
Step 2
Once the seaweed is well-soaked, gently rub it between your hands and rinse it thoroughly 2-3 times to remove any impurities. Squeeze out excess water, then cut the softened seaweed into bite-sized pieces, approximately 3cm in length.
Step 3
In a deep pot, combine the drained seaweed with 1 tsp of sesame oil, 1 tsp of soy sauce for soup, and 1 tsp of minced garlic. Sauté over medium-high heat for about 2-3 minutes until the seaweed becomes tender and slightly wilted. Sautéing the seaweed deeply enhances the overall flavor of the soup.
Step 4
After sautéing the seaweed until it has softened, add the prepared dried pollack strips (20g). Ensure the pollack is free of bones and tough parts beforehand for a tender texture. Continue to sauté over medium-high heat with the seaweed for another 1-2 minutes. This step helps to meld the savory flavor of the pollack with the seaweed.
Step 5
Once the seaweed and pollack are nicely sautéed, pour in 8 cups (approximately 1.6L) of water. For an even richer and smoother broth with a unique depth of flavor, consider using rice water (water from rinsing rice) instead of plain water.
Step 6
Bring the soup to a rolling boil over medium-high heat. Once it starts boiling vigorously, add 1.5 Tbsp of fish sauce (or tuna extract) and reduce the heat to low. Cover the pot and let it simmer gently for about 1 hour and 30 minutes. The longer it simmers, the more the flavors of the pollack and seaweed will infuse into the broth, creating a deep and complex taste. Add a little more water if the broth reduces too much during simmering.
Step 7
Finally, taste the soup and adjust the seasoning. While the pollack, soy sauce, and fish sauce provide a base flavor, add a pinch of salt if needed to perfectly match your preference. Serve hot for the best experience.
