Rich and Refreshing Pollack Soup with Potato
Hearty Pollack Soup Enriched with Potatoes
I’ve made a morning soup using potatoes and dried pollack. Adding potatoes makes it savory and refreshing.
Main Ingredients
- 1 medium potato
- 1 cup dried pollack (about 50g)
- 1/2 stalk green onion
- 1 red or chili pepper (use chili pepper for more spice)
- 1 egg
- 5 cups water (1,000ml)
Seasoning and Condiments
- 1 Tbsp cooking wine (Mirin)
- 1 tsp minced garlic
- 1 tsp soup soy sauce (Guk-ganjang)
- 1/2 Tbsp fish sauce (Tuna extract or Anchovy sauce)
- 1 Tbsp sesame oil
- 1 Tbsp cooking wine (Mirin)
- 1 tsp minced garlic
- 1 tsp soup soy sauce (Guk-ganjang)
- 1/2 Tbsp fish sauce (Tuna extract or Anchovy sauce)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare all ingredients by cleaning and prepping them. This is the first step to making a delicious pollack soup.
Step 2
Beat the egg thoroughly to remove the chalazae and set aside. We’ll gently swirl it into the soup later.
Step 3
Cut the dried pollack into bite-sized pieces, about 3-4 cm long. In a bowl, combine the pollack with 1 Tbsp cooking wine and 1 tsp minced garlic. Mix well and let it marinate for about 5 minutes. This step helps remove any fishy odor and adds depth of flavor.
Step 4
Peel the potato and slice it thinly, about 0.5 cm thick, similar in size to the pollack pieces. Finely chop the green onion and the red or chili pepper to be used as garnish. If you prefer a spicier soup, use chili pepper.
Step 5
Heat 1 Tbsp of sesame oil in a pot over medium-low heat. Add the marinated dried pollack and stir-fry lightly for 2-3 minutes until fragrant. Pour in 1 cup (200ml) of water, cover, and simmer for about 5 minutes to create a pollack broth.
Step 6
Add the sliced potatoes and the remaining 4 cups (800ml) of water to the pot. Bring to a boil over high heat, then reduce to medium-low heat. Cook until the potatoes are tender and translucent, about 10-15 minutes. Well-cooked potatoes will yield a richer soup flavor.
Step 7
Once the potatoes are cooked, add the chopped green onion and red or chili pepper, and simmer for another minute or two. Season the soup with 1 tsp soup soy sauce and 1/2 Tbsp fish sauce. Taste and adjust seasoning if necessary, adding more soy sauce or fish sauce if needed.
Step 8
Slowly pour the beaten egg into the simmering soup along the edge of the pot. Do not stir immediately; let it set for about 10 seconds. Then, gently swirl with chopsticks to create delicate egg ribbons.
Step 9
Once the egg is cooked, turn off the heat. Ladle the soup into serving bowls immediately. It’s best enjoyed hot.
Step 10
Enjoy this steaming, savory pollack and potato soup with a bowl of rice. It makes for a wonderfully satisfying meal.
