Spicy and Refreshing Dried Pollack and Bean Sprout Soup
This Dried Pollack Soup with Bean Sprouts and Dried Pollack Has an Amazing Broth!
As the temperature drops, I find myself craving warm, comforting soups. Lately, I’ve been making a lot of brothy dishes. I used to prefer dry side dishes and didn’t drink much soup, but as I get older, I truly understand the saying that you need soup with a meal. This is a dried pollack and bean sprout soup, seasoned to be refreshing and spicy. Adding bean sprouts makes the broth so clear and clean; I find myself adding more and more!
Ingredients
- 100g Mung Bean Sprouts
- 50g Dried Pollack ( Hwangtaepo)
- 1/2 stalk Scallion (sliced diagonally)
- 1 Korean Green Chili Pepper (sliced diagonally)
- 1 Red Chili Pepper (sliced diagonally)
Broth and Seasoning
- 1 Dried Anchovy and Kelp Broth Pack
- 2 cups Water
- 1 cup Rice Water (water from rinsing rice)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- Pinch of Black Pepper
- 1/2 block Firm Tofu (optional, cut into large pieces)
- 1 Dried Anchovy and Kelp Broth Pack
- 2 cups Water
- 1 cup Rice Water (water from rinsing rice)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- Pinch of Black Pepper
- 1/2 block Firm Tofu (optional, cut into large pieces)
Cooking Instructions
Step 1
Let’s start by preparing our fresh ingredients. Rinse the mung bean sprouts thoroughly and drain them. Cut the dried pollack into bite-sized pieces. Slice the scallion, green chili pepper, and red chili pepper diagonally. If you’re using tofu, cut it into large chunks.
Step 2
To create a flavorful broth, either steep the anchovy and kelp broth pack in 2 cups of water overnight, or simmer anchovies and kelp if not using a pre-made pack. Rice water, saved from rinsing rice, adds a lovely savory and smooth quality to the soup. Also, slice the Korean green chili pepper; it’s essential for that refreshing, spicy kick.
Step 3
To soften the dried pollack and make it more tender, lightly sprinkle it with water and let it rehydrate. This step ensures a much more pleasant chewy texture when you eat it.
Step 4
Heat a pot over medium heat with a touch of sesame oil. Add the rehydrated dried pollack and sauté until fragrant, being careful not to burn it. You want to toast it slightly to bring out its nutty aroma.
Step 5
Once the dried pollack is lightly golden, pour in the prepared anchovy and kelp broth (2 cups of water). Stir to deglaze the pot, scraping up any delicious bits stuck to the bottom.
Step 6
Bring the broth to a boil over high heat. Once it’s boiling, add the rinsed mung bean sprouts. Pour in all the rice water (1 cup). Cover the pot and reduce the heat to medium-low. Let it simmer until the bean sprouts are cooked. Keeping the lid on helps the bean sprouts release their fresh flavor into the broth and prevents any unpleasant smell.
Step 7
When the bean sprouts are cooked and the broth smells clean, remove the lid. Add the minced garlic (1 Tbsp) and soy sauce for soup (1 Tbsp) to season. You can also add salt to taste if needed. A pinch of black pepper will also enhance the flavor. (Note: The original recipe mentioned 1 tsp of bean sprout powder, but this is not a common ingredient. I’ve omitted it and focused on using ample minced garlic and soy sauce for soup. If you wish, you can add a little fish sauce instead of bean sprout powder for extra umami.)
Step 8
Finally, add the diagonally sliced Korean green chili pepper, red chili pepper, and the prepared tofu. Let it simmer for another moment. Adding vegetables not only enhances the visual appeal but also contributes a spicy and tender element, making the dried pollack soup more satisfying. Be careful not to overcook at this stage.
Step 9
It’s important to simmer the soup until the dried pollack becomes tender. This ensures a clean, refreshing broth with a deep, delicious flavor. The pollack’s essence truly infuses the soup, making it wonderfully tasty.
Step 10
I personally love tofu, so I tend to add it to stews and soups whenever possible. The soft texture of tofu adds another wonderful dimension to this dried pollack soup. Feel free to adjust the amount of tofu according to your preference.
Step 11
On chilly days like these, a bowl of hot, spicy dried pollack soup is better than any tonic! With its refreshing broth, hearty dried pollack, and crisp bean sprouts, this nutritious soup is perfect for a warm and satisfying meal. It’s also excellent as a hangover remedy!
