Korean Dried Pollock Bean Sprout Soup Rice
Dried pollock strips are briefly soaked, then stir-fried in sesame oil to drive off fishiness and release a deep, toasted aroma that becomes the broth's backbone. Sliced radish goes into the water first and simmers until it softens and sweetens the liquid, followed by bean sprouts cooked under a closed lid so their raw smell dissipates. Soup soy sauce seasons the broth with a clean saltiness, and green onion added in the final minute provides a fresh accent. Poured over rice, this is a straightforward hangover-cure soup rice that warms and settles the stomach.
Adjust Servings
Instructions
- 1
Soak dried pollock for 1 minute and squeeze lightly.
- 2
Heat sesame oil in a pot and stir-fry pollock for 1 minute.
- 3
Add water and sliced radish, then boil for 10 minutes.
- 4
Add bean sprouts and garlic, cover, and boil 7 more minutes.
- 5
Season with soup soy sauce, add green onion, simmer 1 minute, and pour over rice.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Bean Sprout Soup with Rice
Bean sprouts are simmered in anchovy broth with the lid off for just five to six minutes - long enough to infuse the stock but short enough to keep the sprouts crunchy. Soup soy sauce seasons the broth, green onion adds freshness, and a whole egg is poached directly in the pot until softly set. Hot broth is then ladled over a bowl of rice, and shredded seaweed and red pepper flakes finish the dish. The sprouts give the soup a clean, refreshing quality that pairs with the anchovy stock's savory backbone, and adding a bit of radish during simmering clarifies the broth further. This Jeonju-style soup rice is widely enjoyed as a hangover cure.
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.
Korean Bean Sprout Rice (Pot-Steamed Rice with Soy Sprouts)
Washed bean sprouts are piled on top of soaked rice in a pot, then cooked together - the lid stays closed throughout to prevent a beany smell from developing. After fifteen minutes on low heat and five minutes of resting, the rice emerges with the sprouts steamed directly into it. A simple seasoning sauce of soy sauce, sesame oil, chili flakes, sliced green onion, and sesame seeds is mixed in at the table. The crunch of the sprouts against the soft rice creates a satisfying textural contrast, and the salty-sweet soy dressing ties everything together - proof that minimal ingredients can produce a deeply comforting Korean home meal.
Kongnamul-guk (Bean Sprout Anchovy Soup)
Kongnamul-guk is one of the simplest Korean soups, built on nothing more than bean sprouts, water, soup soy sauce, and garlic. The key step is boiling the sprouts with the lid firmly closed for seven minutes, which eliminates the raw beany smell that would otherwise persist. Green onion goes in at the very end, contributing a mild bite without overpowering the broth's clean, vegetal character. Adding chili flakes and a cracked egg transforms it into a spicy hangover-cure version, but the plain form is just as satisfying alongside rice and a few side dishes.
Korean Bean Sprout Dried Pollock Soup
Kongnamul-hwangtae-guk pairs stir-fried dried pollock strips with bean sprouts in a clear, restorative broth. The pollock is toasted briefly in sesame oil alongside radish slices, building a nutty, savory foundation before water is added. After ten minutes of simmering, bean sprouts and garlic go in uncovered for five more minutes, keeping the sprouts crisp and letting any residual fishiness escape with the steam. Soup soy sauce and a touch of salt finish the seasoning, and sliced green onion adds brightness. The result is a light but deeply flavored soup commonly served as a morning-after remedy.
Korean Bean Sprout Kimchi Soup
This soup builds its flavor in two stages: first, aged kimchi and its juice simmer in anchovy stock for eight minutes until the broth turns deeply tangy and red. Then bean sprouts, garlic, chili flakes, and soup soy sauce are added uncovered for five minutes, preserving the sprouts' crunch while letting any raw smell dissipate. Sliced green onion finishes the pot with a minute of gentle boiling. The combination of fermented kimchi acidity and the natural freshness of bean sprouts makes this soup sharp and reviving, especially effective as a quick hangover remedy or a cold-weather pick-me-up.