Korean Bean Sprout Dried Pollock Soup
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Bean sprouts go into a milky broth made from toasted dried pollack, and it is the soup many Koreans make the morning after drinking.
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The sprouts cook briefly with the lid off, so their stems stay crisp.
Ingredients
Instructions
- 1
Rinse 60 g dried pollock strips in cold water for just 1 minute, shaking off grit, then squeeze firmly.
Do not soak them longer, or the strands will soften and lose their pleasantly chewy texture.
- 2
Slice 120 g radish thinly and cut 1 green onion into small rounds, keeping the green onion aside for the end.
Rinse 180 g bean sprouts lightly and drain so they do not dilute the soup.
- 3
Warm 1 teaspoon sesame oil in a pot over medium heat.
Add the pollock and radish, then stir-fry for 1 to 2 minutes until the oil smells nutty and the pollock edges look lightly glossy.
- 4
Pour in 900 ml water and bring it to a boil over high heat.
Once boiling, lower to medium heat and simmer for 10 minutes, checking that the broth turns pale and slightly milky.
- 5
Add the bean sprouts and 1 tablespoon minced garlic, then boil uncovered for 5 minutes.
Keep the lid off so the raw beany smell escapes, and avoid rough stirring to preserve crunch.
- 6
Season with 1.5 tablespoons soup soy sauce and 0.3 teaspoon salt, tasting before adding more.
Add the sliced green onion, simmer 1 more minute, and serve hot while the sprouts remain crisp.
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