Korean Shepherd's Purse Pollack Soup
Naengi-bugeo-guk is a clear Korean soup that pairs dried pollack strips with fresh shepherd's purse, bridging the hearty warmth of winter pantry staples with the green fragrance of early spring. The pollack is sautéed in sesame oil first, releasing a toasty, nutty aroma that infuses the broth from the start. Water is added and the soup simmers until the pollack softens and gives up its concentrated protein-rich flavor. Diced tofu goes in next, turning silky in the hot liquid. The shepherd's purse enters at the very end, cooking just long enough to wilt while retaining its earthy, slightly bitter perfume. Soup soy sauce and garlic keep the seasoning transparent. This soup is a staple of Korean spring cooking, valued for being light on the stomach yet deeply flavorful.
Adjust Servings
Instructions
- 1
Clean shepherd's purse thoroughly and cut into 4 cm lengths.
- 2
Quickly rinse pollack strips and squeeze out moisture.
- 3
Heat sesame oil and stir-fry pollack with garlic for 1 minute.
- 4
Add water and soup soy sauce, then simmer for 10 minutes.
- 5
Add tofu and simmer 5 minutes; add shepherd's purse for the last 2 minutes.
- 6
Add green onion, turn off heat, and serve right away.
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