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.
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Instructions
- 1
Rinse dried pollock briefly in cold water for 1 minute, then squeeze well.
- 2
Heat sesame oil in a pot and stir-fry pollock and radish for 2 minutes.
- 3
Add water, bring to a boil, then simmer on medium heat for 10 minutes.
- 4
Add bean sprouts and minced garlic, and boil uncovered for 5 more minutes.
- 5
Season with soup soy sauce and salt, add sliced green onion, and finish for 1 minute.
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