Refreshing Dried Pollack and Bean Sprout Soup
Refreshing Dried Pollack and Bean Sprout Soup
Revitalizing Dried Pollack and Bean Sprout Soup Recipe for Dry Days
When the indoor air feels dry and your nose gets stuffy, a warm and refreshing bowl of soup is exactly what you need. This bean sprout soup, enriched with dried pollack and radish instead of a traditional anchovy-kelp broth, will warm you up from the inside out and clear your senses. The crispiness of the bean sprouts and the deep umami of the dried pollack combine for a delightful soup that will have you finishing your rice in no time. Shall we start cooking?
Main Ingredients- 1 bag bean sprouts (approx. 300g)
- 1/3 radish (approx. 300g)
- 1 green chili pepper
- 1 handful dried pollack (approx. 30g)
Broth Base & Seasoning- 2 liters water
- 2 Tbsp salted shrimp
- 2 Tbsp grapeseed oil (or sesame oil)
- 1.5 Tbsp minced garlic
- 1 Tbsp anchovy sauce
- 2 liters water
- 2 Tbsp salted shrimp
- 2 Tbsp grapeseed oil (or sesame oil)
- 1.5 Tbsp minced garlic
- 1 Tbsp anchovy sauce
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water. Scrape the skin off the radish thinly with a knife and then wash it clean.
Step 2
Using plenty of radish will make the soup broth more refreshing. Slice the washed radish into bite-sized pieces. (Slicing them to about 1cm thickness is recommended.)
Step 3
Gather the sliced radish neatly and then julienne it. (Strips about 0.5cm thick are ideal.)
Step 4
Now, place the julienned radish and the rinsed bean sprouts into a pot. Add 2 Tbsp of salted shrimp and 2 Tbsp of grapeseed oil. (Using sesame oil at this stage will also add a nice aroma.)
Step 5
Stir-fry the radish and bean sprouts over high heat for a moment, then pour in 2 liters of water and bring to a boil over high heat. Stir-frying the ingredients first will deepen the flavor of the broth.
Step 6
Once the soup comes to a rolling boil, add 1.5 Tbsp of minced garlic and continue to boil over high heat. This allows the garlic aroma to infuse well into the soup.
Step 7
After boiling for about 7 minutes, add 1 Tbsp of anchovy sauce for an extra layer of umami. Remove the seeds from the green chili pepper and thinly slice it into strips before adding it to the pot. (You can add Cheongyang chili peppers for a spicier kick if you like.)
Step 8
Finally, add the handful of dried pollack. Cover the pot with a lid and immediately turn off the heat. Dried pollack can become tough if boiled for too long, so adding it at the end and letting it cook gently is best.
Step 9
When you open the lid, you’ll find a clear yet deeply flavorful broth. The bean sprouts, cooked over high heat, will remain crisp and not mushy, having cooked perfectly.
Step 10
While dried pollack is often added from the beginning to make the broth, we chose this method to preserve the pollack’s original flavor. This way, it remains tender and you can enjoy its taste more richly.
Step 11
Ladle the prepared soup into bowls. Garnish with the cut dried pollack pieces. Your delicious and visually appealing dried pollack and bean sprout soup is now ready to be served!
