Rich & Savory Dried Pollack and Seaweed Soup
Rich & Savory Dried Pollack and Seaweed Soup
How to Make Delicious Seaweed Soup Without Meat: Dried Pollack Seaweed Soup Recipe
Tired of the usual meat-based seaweed soup? Try this incredibly refreshing and flavorful Dried Pollack Seaweed Soup for a delightful twist! The dried pollack (hwangtae) adds a wonderful depth and umami that elevates this classic soup to a new level. It’s so good, you’ll want to eat it with every meal!
Ingredients- 1.8L (approx. 7.5 cups) Water
- 30g Dried Pollack (Hwangtae)
- 30g Dried Seaweed
- 2 Tbsp Perilla Oil (Deulgireum)
- 2 Tbsp Fish Sauce (Anchovy or Tuna)
- 1.5 Tbsp Soy Sauce for Soup (Guk-ganjang)
- Pinch of Salt (to taste)
Cooking Instructions
Step 1
Start by preparing 30g of dried pollack (hwangtae), which is likely stored in your freezer. This ingredient is key to achieving a wonderfully clear and deep broth.
Step 2
Cut the dried pollack strips into bite-sized pieces using scissors. Before you start, gently run your fingers along the pollack strips to check for any small bones. It’s important to remove these, especially if children will be eating the soup.
Step 3
If you find it difficult to locate the bones, you can lightly dampen the pollack with water. This makes the bones much easier to feel and remove.
Step 4
Place the cut dried pollack in a bowl of water to soak for a few minutes. Don’t discard the soaking water! It’s full of flavor and nutrients, so you’ll add it to the soup later for an even richer taste.
Step 5
Before rehydrating the dried seaweed, break it into smaller pieces by hand. It can be tricky to gauge the right amount of seaweed, but a good tip is to soak slightly less than you think you’ll need, as it expands significantly when rehydrated.
Step 6
Soak the seaweed for about 15 minutes (pre-cut seaweed will rehydrate faster). Rinse it thoroughly under running water, gently rubbing it a few times to remove any sand or debris. Drain it well in a colander. If the seaweed pieces are still too large after soaking, you can cut them further with scissors. For a soup geared towards children, chopping the seaweed very finely is recommended.
Step 7
Heat 2 tablespoons of perilla oil (deulgireum) in a pot over medium heat. Add the drained dried pollack and sauté for 1-2 minutes. While sesame oil is also good, perilla oil has a unique nutty aroma that pairs exceptionally well with pollack. Since the pollack is already rehydrated, it will cook gently without burning.
Step 8
Add the drained seaweed to the pot and sauté it with the pollack.
Step 9
It’s crucial to sauté the seaweed thoroughly for a few minutes. This step helps to release its full flavor, making the soup much more delicious. Don’t skip this part!
Step 10
Once the seaweed and pollack are well sautéed, pour in the water. Using a pre-made broth (like anchovy or kelp broth) is ideal for the best flavor. Alternatively, you can use rice water (the cloudy water from rinsing rice), which adds a subtle sweetness and body. Using plain water will result in a less flavorful broth.
Step 11
Season the soup with 1.5 tablespoons of soy sauce for soup (guk-ganjang) and 2 tablespoons of fish sauce. The fish sauce will add a significant layer of umami and enhance the pollack’s natural savory notes.
Step 12
Taste the broth and adjust the seasoning with a pinch of salt if needed. Once seasoned, reduce the heat to medium-low, cover the pot, and let it simmer gently for at least 15-30 minutes. Simmering slowly allows the flavors to meld beautifully and deepen. A well-simmered soup has a much richer taste compared to one that’s quickly boiled. Even if you’re short on time, try to simmer for at least 10 minutes.
