Dried Pollack and Egg Soup: A Rich and Flavorful Star Dish
The Ultimate Comfort Food: Savory Dried Pollack and Egg Soup Recipe
Using readily available ingredients like eggs and dried pollack, we’ve crafted a wonderfully rich and flavorful Dried Pollack and Egg Soup. When you’re not feeling hungry, a warm bowl of this soup with a spoonful of rice is incredibly satisfying. It’s also an excellent hangover remedy, and the preparation is surprisingly simple. Enjoy this comforting dish that’s perfect for a cozy meal!
Main Ingredients
- 1 cup dried pollack (cut into bite-sized pieces)
- 5 eggs
- 3 Tbsp minced green onion
- 1 red chili pepper (seeds removed and finely chopped)
- 1 liter beef bone broth (for a deep flavor!)
Seasoning & Others
- 1 Tbsp mirin (to remove fishy odor)
- 1 Tbsp perilla oil (for nutty aroma and richness!)
- 1/2 Tbsp fish sauce (adds umami)
- 1/3 tsp fine salt (adjust to taste)
- A pinch of black pepper (for finishing aroma)
- 1 Tbsp mirin (to remove fishy odor)
- 1 Tbsp perilla oil (for nutty aroma and richness!)
- 1/2 Tbsp fish sauce (adds umami)
- 1/3 tsp fine salt (adjust to taste)
- A pinch of black pepper (for finishing aroma)
Cooking Instructions
Step 1
① Cut the dried pollack into bite-sized pieces, about 2-3 cm long. In a bowl, combine the cut dried pollack, 1 Tbsp of mirin, and 1 Tbsp of perilla oil. Gently mix and let it marinate for 5-10 minutes. This helps remove any fishy smell and makes it more tender. Finely chop the green onions. (Tip: Lightly toasting the dried pollack before adding it can enhance its flavor even further.)
Step 2
② Remove the stem from the red chili pepper, discard the seeds, then slice it in half lengthwise and finely chop it. This adds a lovely color to the soup, making it more appealing.
Step 3
③ Crack the 5 eggs into a medium bowl. Remove the chalazae (the white stringy bits) and whisk them gently until well combined. (Tip: Adding a pinch of salt while whisking will make the eggs fluffier and softer.)
Step 4
④ In a pot, combine the marinated dried pollack and 600ml of beef bone broth. Bring to a simmer over medium heat and cook for about 5 minutes. This allows the flavor of the dried pollack to infuse into the broth.
Step 5
⑤ Once the broth becomes slightly cloudy from the pollack, add the remaining 400ml of beef bone broth and bring it back to a simmer. Continue to cook for another 6-7 minutes to deepen the flavors. (Tip: You can also mix in anchovy-kelp broth for a different flavor profile.)
Step 6
⑥ When the soup is boiling, add all the prepared minced green onions and chopped red chili pepper, and let it simmer for a moment longer.
Step 7
⑦ Now, using a ladle, slowly drizzle the whisked eggs in a circular motion along the edge of the pot. As the egg begins to cook, gently stir the soup with chopsticks or a spoon to create soft ribbons of egg. (Tip: Avoid stirring too vigorously, as this can break the egg into small pieces.) Once the soup returns to a simmer, stir in 1/2 Tbsp of fish sauce and a pinch of black pepper. Finally, season with fine salt to your taste.
Step 8
⑧ Your delicious Dried Pollack and Egg Soup is ready! The warm broth, tender dried pollack, and fluffy eggs combine to make a truly satisfying meal that will have you reaching for seconds. Serve immediately in warm bowls.
