Spicy Pollack and Bean Sprout Soup: A Hearty Hangover Cure for Busy Mornings
Baek Jong-won Style Clear Pollack and Bean Sprout Soup, Refreshing Dried Pollack and Bean Sprout Hangover Soup, Breakfast Table Staple, Deep Flavor with Beef Bone Broth Base
On busy mornings or when you need a hangover cure! A bowl of this clear, refreshing, and hearty pollack and bean sprout soup will surely refresh your soul. Utilizing beef bone broth for a deep umami flavor, and with the perfect harmony of dried pollack and bean sprouts, this recipe allows you to complete a satisfying soup in just 5 minutes, even on a busy morning.
Main Ingredients
- 50g dried pollack or dried yellow pollack (shredded)
- 1L (1000ml) store-bought beef bone broth
- 100g fresh bean sprouts
- 200g radish (for refreshing taste)
- 1/2 block firm tofu
- 1/2 stalk green onion
- 1 Tbsp minced garlic
- 1/2 Tbsp salted shrimp (for savory depth)
- 2.5 Tbsp sesame oil
- 1 egg
- Pinch of salt (for seasoning)
Cooking Instructions
Step 1
Briefly soak the dried pollack or yellow pollack in water, then gently squeeze out the excess moisture. Be careful not to soak for too long, as this can leach out the delicious flavor. This step helps the pollack become tender while absorbing the soup’s flavor.
Step 2
Cut the tofu into bite-sized pieces. You can cube it or cut it into strips, depending on your preference.
Step 3
Slice the radish into pieces about 0.7cm thick, similar in size to the tofu, or julienne it thinly. Thinly sliced radish cooks much faster than thicker cuts, significantly reducing cooking time. Prepare it to be eaten along with the tofu.
Step 4
Finely chop the green onion. This will add a fresh aroma to the soup.
Step 5
Crack the egg into a bowl and gently whisk it with a fork or chopsticks until the yolk and white are well combined. This will be added to the soup for a smooth texture.
Step 6
Heat 2.5 tablespoons of sesame oil in a deep pot over high heat. Add the soaked dried pollack or yellow pollack and stir-fry for about 1-2 minutes until it becomes slightly curled. Stir-frying the pollack beforehand enhances its flavor and deepens the soup’s taste.
Step 7
Add the prepared radish to the pot with the pollack and sauté over medium heat for about 2-3 minutes until the radish starts to turn slightly translucent. Pour in 1 liter of store-bought beef bone broth. Add 1/2 tablespoon of salted shrimp and 1 tablespoon of minced garlic. Bring the soup to a rolling boil over high heat. If you julienned the radish, boil for about 10 minutes; if you cut it into cubes, boil for about 15-20 minutes until the radish is tender.
Step 8
Once the soup is boiling, reduce the heat to medium. Add the cubed tofu and the rinsed bean sprouts. Cover and simmer for about 5 minutes, allowing the bean sprouts to cook until they are crisp-tender. Finally, slowly drizzle the whisked egg over the surface of the soup. Add the chopped green onion and simmer for another moment until the egg is cooked through. This creates beautiful ‘egg flowers’ in the soup.
Step 9
Taste the soup and adjust the seasoning with a pinch of salt if needed. Optionally, sprinkle some black pepper for an extra kick. Enjoy this hearty soup with a warm bowl of rice for a satisfying meal!
