Hearty and Comforting Dried Pollack and Potato Soup
How to Make Delicious Dried Pollack and Potato Soup with Seasonal Potatoes
Introducing a recipe for Dried Pollack and Potato Soup, a delightful combination of savory dried pollack (hwangtae) and tender potatoes. Dried pollack is an excellent ingredient known for its liver-health benefits and versatility in various dishes, making it a pantry staple. Especially during potato season, adding plenty of dried pollack creates a refreshingly deep-flavored soup that’s perfect for the whole family. (Measurements in this recipe are based on adult Korean soup spoons.)
Ingredients
- 1 handful dried pollack (hwangtae) (approx. 30-40g)
- 1 medium potato
- 3 cups rice water or plain water (approx. 600ml)
- 1 Tbsp minced garlic
- 1/2 Tbsp soy sauce or salt (adjust to taste)
- Small amount of green onion, chopped
- Pinch of black pepper
- 1 Tbsp chicken stock (optional, for added umami)
Cooking Instructions
Step 1
First, lightly rinse the dried pollack under cold water to soften it, then gently squeeze out excess moisture by hand. Cut it into bite-sized pieces, about 2-3 cm long. Peel the potato and slice it into 0.7cm thick strips, similar to the thickness of french fries.
Step 2
Heat 1 Tbsp of sesame oil in a pot over medium-low heat. Add the prepared dried pollack and stir-fry for about 2-3 minutes until the moisture evaporates and it becomes fragrant, being careful not to burn it. Stir-frying the pollack enhances the depth of the soup’s flavor.
Step 3
Once the dried pollack is nicely sautéed, pour in 3 cups of rice water or plain water and add the sliced potatoes. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10-12 minutes, or until the potatoes are completely tender.
Step 4
When the potatoes are fork-tender, add 1 Tbsp of minced garlic. Season with 1/2 Tbsp of soy sauce or salt. Start with 1/2 Tbsp and taste; if it’s not salty enough, add a little more salt to suit your preference.
Step 5
For an extra boost of umami, stir in 1 Tbsp of chicken stock. Let it simmer for a moment longer, and the soup will become even richer and more delicious. Finally, garnish with chopped green onions and a pinch of black pepper. This hearty soup is also excellent for a hangover cure. Enjoy it warm!
