Korean Dried Pollock & Water Parsley Soup
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
This is the dried pollack soup Koreans often make the morning after drinking, with a handful of spring water dropwort (minari) added.
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Pollack strips toasted in sesame oil give the broth its base, beaten egg drifts through it in soft ribbons, and the grassy minari lightens the whole heavy bowl.
Ingredients
Instructions
- 1
Cut 90 g dried pollock strips into bite-size pieces and slice 200 g Korean radish thinly so it cooks evenly.
Rinse 120 g water parsley, cut it into 5 cm lengths, and drain it well.
- 2
Place a pot over medium-low heat and add 1 teaspoon sesame oil.
Add the dried pollock and stir-fry for about 1 minute, moving it constantly so it smells nutty without scorching.
- 3
Add the sliced radish and 1400 ml water, then bring the pot to a boil over high heat.
Once it bubbles steadily, lower to medium heat and cook until the radish looks slightly translucent.
- 4
Add 1 tablespoon minced garlic and 1.5 tablespoons soup soy sauce, then simmer over medium heat for 10 minutes.
Skim off foam as it appears so the broth stays clear and clean-tasting.
- 5
Beat 2 eggs until even, then slowly drizzle them over the simmering soup.
Do not stir right away; let them set for about 30 seconds so soft ribbons form in the broth.
- 6
Add the water parsley and cook over medium heat for just 1 minute to keep its fresh aroma.
When the stems stay bright green and slightly crisp, turn off the heat and serve immediately.
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