Korean Dried Pollock Hangover Soup
Dried pollock strips are stir-fried in sesame oil to eliminate fishiness and build a nutty base, then simmered with soybean sprouts and garlic for fifteen minutes. The sprouts contribute a refreshing crispness to the broth, while soup soy sauce provides seasoning depth. A drizzle of beaten egg and sliced green onion finish the pot, resulting in a mild, stomach-settling soup long favored as a Korean morning-after remedy.
Adjust Servings
Instructions
- 1
Soak dried pollock for 3 minutes, then squeeze out excess water.
- 2
Heat sesame oil and stir-fry pollock for 2 minutes to build aroma.
- 3
Pour in water; when boiling, add soybean sprouts and garlic.
- 4
Simmer on medium heat for 15 minutes, then season with soup soy sauce.
- 5
Drizzle beaten egg, add green onion, and cook 1 more minute.
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