Dried Pollack and Seaweed Soup with Rice Balls (Saealshim)
Hearty Seaweed Soup with Saealshim and Dried Pollack
This seaweed soup is enriched with chewy rice balls (saealshim) and savory dried pollack, making it a satisfying meal all on its own, no extra rice needed! It’s wonderfully filling and comforting, perfect for a light yet substantial meal.
Ingredients
- 10g Dried Seaweed
- 30g Dried Pollack Strips
- 100g Saealshim (pre-made rice balls, frozen)
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Perilla Oil
- 1/2 Tbsp Sesame Oil
- Salt to taste
Cooking Instructions
Step 1
Begin by soaking the dried seaweed in warm water for about 30 minutes until it becomes soft and pliable. Once rehydrated, squeeze out excess water and chop it into bite-sized pieces. Soak the dried pollack strips in warm water as well to soften them.
Step 2
In a deep pot or earthenware pot (ttukbaegi), add the squeezed and chopped seaweed. Drizzle generously with perilla oil and sesame oil. Stir-fry over medium-low heat until the seaweed is tender and fragrant, about 5-7 minutes. Add the softened and drained dried pollack strips and continue to stir-fry together for another 2-3 minutes. Pour in enough water or broth to cover the ingredients, and bring to a rolling boil over high heat. Once boiling, reduce the heat to low and let it simmer gently, allowing the flavors to meld and deepen.
Step 3
If using pre-made frozen saealshim, add them directly to the simmering soup. (Alternatively, you can let them thaw at room temperature for about 10 minutes before adding.) The saealshim are cooked when they float to the surface. Season the soup first with soy sauce for soup (Guk-ganjang), and then adjust the taste with salt as needed.
Step 4
This Dried Pollack and Seaweed Soup with Saealshim is a delightful dish. The smooth rice balls are easy to swallow, and the warm broth is incredibly comforting, making it an ideal and light meal, especially for breakfast. For an even more satisfying experience, try serving it with a bowl of rice and some kimchi.
