Hearty Pollack and Potato Soup
Hearty Pollack and Potato Soup
Revitalizing Pollack and Potato Soup for a Hangover
When you need to recover from a night out, this savory Pollack and Potato Soup is the perfect remedy! Its comforting, rich broth, tender potatoes, and chewy pollack make for a deeply satisfying meal. We use rice water to create an even smoother and cleaner taste. This recipe is simple yet made with care, perfect for a refreshing start to your day.
Main Ingredients- Dried Pollack Strips (Bukchae) 30g
- 1/4 Onion, sliced
- 1 Potato, cubed
- 1/2 Green Onion stalk, diagonally sliced
- Rice Water (water from the 3rd rinse of rice) 1200ml
Seasoning- Salt 1 Tbsp
- Soy Sauce for soup (Guk-ganjang) 1/3 Tbsp
- Minced Garlic 1 tsp
- Black Pepper Powder to taste
- Salt 1 Tbsp
- Soy Sauce for soup (Guk-ganjang) 1/3 Tbsp
- Minced Garlic 1 tsp
- Black Pepper Powder to taste
Cooking Instructions
Step 1
First, prepare the rice water, which forms the base for our delicious soup. Use the water from the third rinse of your rice; this provides a milder, yet subtly savory flavor, perfect for broths.
Step 2
Crucially, do not soak the dried pollack strips directly in water, as this can wash away their delicate flavor. Instead, place them in a sieve and lightly rinse them under cold running water until they become pliable. Once softened, gently squeeze out any excess water with your hands. This method preserves the pollack’s umami and maintains its pleasant chewy texture.
Step 3
Cut the potato into bite-sized cubes, not too thin, for a satisfying texture. To ensure a clear broth and remove any slight bitterness, soak the cut potatoes in cold water for a short while before cooking. This also helps prevent the soup from becoming cloudy.
Step 4
Thinly slice the green onion diagonally for aromatic flair. Slice the onion into thick shreds; these larger pieces will add sweetness and texture to the soup.
Step 5
Now, let’s build the soup’s flavor. Lightly coat a pot with sesame oil and sauté the prepared dried pollack strips. Stir-fry them until they are lightly browned and fragrant, which helps to eliminate any fishy odor and adds a deep, savory note to the broth.
Step 6
Once the pollack is nicely sautéed, add the cubed potatoes to the pot. Continue to stir-fry them until a lovely, nutty aroma is released. Be mindful of the heat to prevent the potatoes from burning.
Step 7
When the ingredients are well sautéed, pour in the 1200ml of prepared rice water. Turn the heat up to high and bring the soup to a rolling boil. The rice water will meld with the ingredients, creating a rich and flavorful broth.
Step 8
As the soup boils, skim off any foam that rises to the surface to keep the broth clear and pristine. Cook until the potatoes are tender. Then, season the soup with 1 Tbsp of salt, 1/3 Tbsp of soy sauce for soup, 1 tsp of minced garlic, and a pinch of black pepper. Finally, add the sliced onion and green onion, and let it simmer for another moment. Your comforting and revitalizing Pollack and Potato Soup is ready!
