Refreshing and Spicy Pollack and Bean Sprout Soup
Refreshing and Spicy Pollack and Bean Sprout Soup
[Homestyle Cooking] A Refreshing and Spicy Pollack and Bean Sprout Soup to Cure a Hangover
This soup is perfect for curing a hangover or as a hearty breakfast. It tastes even better when served in a hot stone pot, just like at a Korean restaurant! It’s incredibly satisfying and will make your morning bright and delicious.
Ingredients- 3 handfuls of dried pollock (cut into bite-sized pieces)
- 1/3 Korean radish (sliced thinly)
- 1 bag of bean sprouts (approx. 200g)
- 2 Tbsp sesame oil
- Anchovy broth (made with anchovies, kelp, and green onion roots)
- 2 to 2.5 Tbsp soy sauce for soup (adjust to taste)
- 1 Tbsp salted fermented shrimp (for seasoning)
- 3 Cheongyang chili peppers (chopped)
- 1 red chili pepper (chopped)
- 1/2 green onion (sliced diagonally)
- 1 Tbsp minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the anchovy broth, which is the foundation for a deep and refreshing flavor. In a pot, combine kelp, dried anchovies, and green onion roots for added aroma. Pour in water and bring to a boil. Once boiling, remove the kelp and continue to simmer over medium-low heat for 10-15 minutes to allow the flavors of the anchovies and green onion to fully infuse.
Step 2
Rinse the dried pollock, the star ingredient of this soup, under running water to remove any impurities. This step helps to eliminate any fishy smell and ensures a cleaner taste.
Step 3
After rinsing, squeeze out excess water from the dried pollock. Then, use scissors or your hands to cut it into bite-sized pieces (about 3-5 cm). Squeezing out the water is important to prevent the soup from becoming watery and to enhance the pollock’s savory flavor.
Step 4
Peel the Korean radish and slice it thinly (about 0.3 cm thick) into half-moon shapes. Wash the bean sprouts gently under running water and drain them. Be careful not to wash them too vigorously initially, as this can release an unpleasant smell.
Step 5
Once the prepared anchovy broth is boiling, strain out and discard the anchovies and green onion roots. We want to use only the clear and refreshing broth. Set this broth aside for easy access when stir-frying.
Step 6
Now, heat a soup pot over medium heat and add 2 tablespoons of sesame oil. The nutty aroma of the sesame oil will mingle with the ingredients, adding another layer of depth to the flavor.
Step 7
Add the thinly sliced Korean radish to the heated pot. Stir-fry the radish over medium heat, ensuring it doesn’t burn. Cook until the radish becomes slightly translucent; this will make the soup even more refreshing and tender.
Step 8
Once the radish is partially cooked, add the cut dried pollock to the pot and stir-fry them together. Stir-frying the pollock in oil will enhance its savory taste and help it meld beautifully with the radish. Sauté for about 2-3 minutes.
Step 9
Pour all of the clear anchovy broth, prepared earlier, into the pot with the stir-fried radish and pollock. Bring the soup to a rolling boil over high heat, then reduce the heat to medium and let it simmer until the radish is completely tender, about 5-7 minutes.
Step 10
When the soup is boiling and the radish is tender, add all of the washed bean sprouts. Cover the pot and let it cook. Avoid overcooking the bean sprouts, as they can become mushy and lose their fresh flavor. Cook for about 3-4 minutes with the lid on. The goal is to have them still slightly crisp.
Step 11
As the soup comes to a boil again, add 2 to 2.5 tablespoons of soy sauce for soup. This soy sauce adds depth and color to the hangover soup and is crucial for seasoning. Taste and adjust the amount as needed.
Step 12
Use 1 tablespoon of salted fermented shrimp to adjust the seasoning further. Salted fermented shrimp contribute a rich umami flavor and a distinct saltiness, elevating the soup’s taste. Taste the soup again after adding it and add a little more if necessary.
Step 13
Finally, add the diagonally sliced green onion, chopped Cheongyang and red chili peppers, 1 tablespoon of minced garlic, and a pinch of black pepper to finish. Your refreshing and spicy pollack and bean sprout soup is now ready! Serve hot in a stone pot for the best experience.
