Korean Shepherd's Purse Pollack Soup
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Dried pollack, a winter pantry staple, meets the first shepherd's purse dug up in spring.
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The pollack strips are not soaked, only rinsed of dust and toasted in sesame oil, because a long soak would leave their savoriness behind in the water.
Ingredients
Instructions
- 1
Trim soil from 120 g shepherd's purse roots, rinse in several changes of water, and cut into 4 cm lengths.
Cut 150 g firm tofu into cubes and slice the green onion thinly for finishing.
- 2
Rinse 50 g dried pollack strips quickly in cold water to remove surface dust, then squeeze firmly.
Avoid soaking them for long, since too much water pulls flavor from the fish before it reaches the broth.
- 3
Warm 1 tsp sesame oil in a pot over low heat, then add the pollack and 1 tsp minced garlic.
Stir for about 1 minute, just until the fish smells nutty, without letting the garlic brown.
- 4
Pour in 1100 ml water and 1 tbsp soup soy sauce, then raise the heat to medium.
Once boiling, skim foam from the surface and simmer gently for 10 minutes to draw flavor into a clear broth.
- 5
Add the tofu and simmer 5 minutes, keeping the liquid from boiling hard so the cubes stay intact.
Add shepherd's purse only at the end and cook 2 minutes, until the stems soften slightly but stay fragrant.
- 6
Add 1 scallion and check that the 1 tablespoon of soup soy sauce is evenly dispersed.
Turn off the heat and serve while the shepherd's purse aroma remains fresh.
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