Soft Egg and Dried Pollock Soup
Soft Egg and Dried Pollock Soup
A Hangover Cure: Simple Dried Pollock Soup with Egg Recipe
I had leftover dried pollock from a recent ancestral rite, and it was just stored away. My husband wanted some dried pollock soup, so I made it for him! This recipe is perfect for a comforting and restorative meal.
Main Ingredients- 1/2 dried pollock (referring to a whole dried fish)
- 200g Korean radish (daikon)
- 1/2 stalk green onion
- 1 chili pepper (red or green)
Broth Ingredients- 5 anchovies (for broth)
- 2-3 sheets dried kelp
Seasoning Ingredients- 1 Tbsp perilla oil
- 0.5 Tbsp minced garlic
- Pinch of salt (or soy sauce)
- 0.3 Tbsp salted fermented shrimp (optional, can use soy sauce)
- 5 anchovies (for broth)
- 2-3 sheets dried kelp
Seasoning Ingredients- 1 Tbsp perilla oil
- 0.5 Tbsp minced garlic
- Pinch of salt (or soy sauce)
- 0.3 Tbsp salted fermented shrimp (optional, can use soy sauce)
Cooking Instructions
Step 1
First, cut the dried pollock into bite-sized pieces (about 3-4cm) using scissors. Cutting them slightly larger is recommended, as they will expand when rehydrated. Soak the cut pollock in cold water for about 10-15 minutes until softened.
Step 2
While the pollock is soaking, peel and slice the Korean radish thinly into half-moon shapes, about 0.3cm thick. Slice the green onion diagonally and finely chop the chili pepper (remove seeds if desired). Use red chili for color or green chili for spiciness.
Step 3
In a pot, combine 4-5 cups of water, anchovies, and kelp. Bring to a boil over medium-low heat and simmer for about 10 minutes to create a flavorful broth. Remove the kelp within 10 minutes to avoid a bitter taste.
Step 4
Squeeze out excess water from the soaked pollock with your hands. Heat 1 tablespoon of perilla oil in the pot over medium heat and stir-fry the pollock for 2-3 minutes. This step removes any fishy odor and enhances its nutty flavor.
Step 5
Add the sliced radish to the pot with the stir-fried pollock and continue to sauté for another 1-2 minutes. This allows the radish to slightly soften and absorb the flavors of the pollock.
Step 6
Pour the prepared anchovy-kelp broth into the pot with the pollock and radish. Bring to a rolling boil over high heat, then reduce to medium-low and simmer for 5-7 minutes, or until the radish becomes translucent.
Step 7
While the soup is simmering, crack one egg into a small bowl. Add a pinch of salt and whisk well. Having the egg pre-whisked will help it cook into delicate ribbons in the soup.
Step 8
Once the soup is boiling, add 0.5 tablespoon of minced garlic and stir to distribute the aromatic flavor throughout the broth.
Step 9
Add 0.3 tablespoon of salted fermented shrimp (saeujeot) and stir to dissolve. This adds a savory umami depth. If you don’t have salted fermented shrimp, you can use soy sauce or salt for seasoning.
Step 10
When the soup returns to a boil, slowly drizzle the whisked egg into the pot in a circular motion. Reduce the heat slightly to ensure the egg cooks into thin, delicate strands rather than clumping.
Step 11
After the egg has set, taste the soup and adjust the seasoning with salt or soy sauce if needed. Consider the saltiness already present from the pollock and salted fermented shrimp.
Step 12
Finally, add the diagonally sliced green onions. The fresh, sharp flavor of the green onions will complement the soup beautifully.
Step 13
Gently stir the soup after adding the green onions and let it simmer briefly for just a minute. Overcooking can make the green onions lose their crispness.
Step 14
Add the chopped chili pepper (red for color, green for heat) according to your preference. This adds a final touch of visual appeal and flavor.
Step 15
Enjoy your warm and refreshing Egg and Dried Pollock Soup! The combination of clear broth, tender pollock, and soft egg makes for a perfectly soothing and restorative dish, ideal for a hangover.
