Korean Dried Pollock Hangover Soup
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The dried pollock strips soak in cold water for only five minutes.
Read more
Any longer and the savory flavor leaches out while the flesh goes soft. Toasted in sesame oil and simmered with bean sprouts for fifteen minutes, they turn the broth faintly milky, and a spoonful of doenjang makes a heavier version.
Ingredients
Instructions
- 1
Soak 80 g dried pollock strips in cold water for only 5 minutes, just until pliable.
Do not leave them longer, because flavor can leach out. Gently squeeze by hand so the strips stay moist but not dripping.
- 2
Warm 1 tsp sesame oil in a pot over medium heat.
Add the drained pollock and stir-fry for about 2 minutes, moving it often, until the fishy smell fades and a toasted, nutty aroma rises.
- 3
Pour in 1.2 L water and bring it to a strong boil over high heat.
When it bubbles vigorously, add 150 g soybean sprouts and 1 tbsp minced garlic, then skim off any foam for a cleaner broth.
- 4
Once boiling again, lower to medium heat and simmer gently for 15 minutes.
The broth should turn slightly milky as the pollock releases flavor, while the soybean sprouts stay cooked but still crisp.
- 5
Season with 1 tbsp soup soy sauce and let the soup boil briefly so the seasoning spreads evenly.
If the broth has reduced too much, add a little hot water to keep the flavor clean and balanced.
- 6
Reduce the heat to low and pour in 1 beaten egg in a thin circular stream.
Add the sliced half green onion and cook for only 1 minute, stopping when the egg forms soft ribbons.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Bean Sprout Soup with Rice
soybean sprouts, egg
Bugeoguk (Korean Dried Pollack Hangover Soup)
dried pollock strips, egg
Korean Gangwon-Style Dried Pollock Hangover Soup
dried pollock strips, egg