Dried Pollock and Bean Sprout Rice Soup
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Hwangtae (dried pollock) is toasted in sesame oil before the water goes in, which turns the broth milky and savory.
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There is no chili here, so it is not spicy, and the bean sprouts and radish give it a clean, refreshing taste.
Ingredients
Instructions
- 1
Rinse 60 g dried pollock strips briefly under running water, soak them for 1 minute, and squeeze them lightly.
Slice 120 g radish thinly and slice 30 g green onion.
- 2
Heat 1 tsp sesame oil in a pot over medium heat and stir-fry the pollock for 1 minute.
- 3
Add 1100 ml water and 120 g sliced radish.
Bring them to a boil over high heat, reduce the heat to medium, and cook for 10 minutes.
- 4
Add 180 g bean sprouts and 1 teaspoon minced garlic, then cover the pot right away.
Keep it at a steady medium boil for 7 minutes, and do not lift the lid while the sprouts cook.
- 5
Open the lid, mix in 1.5 tbsp soup soy sauce, and bring the broth back to a boil.
- 6
Add 30 g sliced green onion and cook for 1 minute.
Divide 2 bowls of rice between serving bowls and ladle the pollock, sprouts, radish, and broth over them.
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