Clear and Hearty Pollack and Bean Sprout Soup (Kongnamul Bukheoguk)
The Ultimate Recipe for Refreshing and Milky Kongnamul Bukheoguk
Prepare for a satisfying morning with this comforting pollack soup enriched with bean sprouts! It’s perfect for a hearty breakfast or as a restorative dish.
Ingredients for Kongnamul Bukheoguk- 1 handful of fresh bean sprouts
- 1 handful of dried pollack or dried yellow corvina, rehydrated
- 1/5 piece of Korean radish (daikon), cut into matchsticks
- 3 Tbsp chopped green onions
- 1/2 Tbsp minced garlic
- 1/2 chili pepper, thinly sliced diagonally (recommended: Korean green chili pepper for a slight kick)
- 1.5 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp sesame oil
- 1/2 Tbsp salted shrimp (Saeu-jeot), finely minced
- Pinch of salt, to taste
- 600ml anchovy and kelp broth (or rice water)
Cooking Instructions
Step 1
First, rehydrate the dried pollack or dried yellow corvina by soaking them in water for about 5 minutes until softened. Gently squeeze out excess water with your hands. This step helps to infuse the broth with the fish’s flavor and ensures a tender texture.
Step 2
Thinly slice the Korean radish into matchsticks. Slice the chili pepper and green onions diagonally. Cutting the radish thinly will help it cook quickly and release its refreshing flavor into the soup.
Step 3
In a bowl, combine the squeezed pollack with 1 Tbsp of soy sauce for soup and 1 Tbsp of sesame oil. Gently mix and marinate the pollack. This pre-seasoning allows the pollack to absorb the flavors, resulting in a deeper taste for the soup.
Step 4
Heat a pot over medium heat and add a touch of sesame oil. Add the marinated pollack and stir-fry for about 2 minutes until fragrant. Then, add the julienned radish and sauté briefly, just until it becomes slightly translucent. Be careful not to overcook the radish, as it can become mushy.
Step 5
Pour in the anchovy broth, but do so in three stages, adding about 200ml at a time. Bring each addition to a boil before adding the next. This gradual addition of broth helps to extract the flavors from the pollack and radish, creating a milky and rich broth. Avoid adding all the liquid at once.
Step 6
Once the broth is simmering and has turned slightly milky, add the handful of washed bean sprouts, minced garlic, chopped green onions, and sliced chili pepper. Cook just until the bean sprouts are tender-crisp. Overcooking will make them soggy.
Step 7
Finally, season the soup to taste. Add 1/2 Tbsp of minced salted shrimp for an extra layer of umami. Adjust the seasoning with additional soy sauce for soup or salt as needed.
Step 8
Your delicious and milky Kongnamul Bukheoguk is ready! Serve hot with a bowl of rice for a perfectly satisfying meal.
