Hearty and Refreshing Dried Pollack and Bean Sprout Soup
The Ultimate Hangover Cure! A Refreshing Soup Recipe Featuring Savory Dried Pollack and Crisp Bean Sprouts
On a chilly morning, don’t you sometimes crave a warm, deep broth that melts away the cold? A hearty bowl of dried pollack and bean sprout soup will fill your stomach and start your day on a pleasant note. Simmered for over 10 minutes, it boasts a rich and savory flavor that’s perfect! Whether you need a hangover cure or a satisfying breakfast, this dried pollack and bean sprout soup is the best. Make it right now!
Main Ingredients- 380g fresh bean sprouts
- 500g radish for a refreshing taste
- 80g dried pollack strips for umami
- 3 eggs
- 5 stalks of green onion
- 2 Cheongyang peppers (for a touch of spice)
- 2 Tbsp coarse sea salt for basic seasoning
- 2 Tbsp sesame oil for richness
- 3L water for a refreshing broth base
- 1 Tbsp Yeondusoon (a light soy sauce alternative) for a clean flavor
Cooking Instructions
Step 1
First, soak the dried pollack strips, the star of our delicious soup, in cold water for about 10 minutes until softened. Once rehydrated, gently squeeze out excess water.
Step 2
Rinse the fresh bean sprouts thoroughly under running water at least 5 times. Make sure to rinse them well to remove any bean smell and drain any excess water.
Step 3
Prepare the radish, which adds a refreshing sweetness to the soup. Cut it into pieces about 2cm x 3cm, and about 0.5cm thick. This thickness allows the radish’s sweetness to fully infuse into the broth.
Step 4
Cut the rehydrated dried pollack strips into manageable pieces, about 2cm long, using scissors or a knife. Cutting them to this length helps them blend well into the soup.
Step 5
Heat a pot over medium-low heat and add 2 Tbsp of sesame oil. Add the prepared dried pollack strips and stir-fry until they begin to curl up and release a savory aroma. The moisture released from the pollack will help create a milky broth.
Step 6
Once the pollack is lightly sautéed, add the sliced radish and 1 Tbsp of coarse sea salt. Stir-fry them together. Using coarse sea salt can help create a clearer and more refreshing broth.
Step 7
After stir-frying the radish and pollack, if it seems too dry, add about 2 cups (400ml) of water and continue to sauté briefly. This step helps to fully extract the flavors of the ingredients.
Step 8
Cover the pot and let the mixture simmer over medium heat for about 10 minutes. During this time, the radish will become tender, and the deep flavor of the dried pollack will infuse into the broth.
Step 9
After 10 minutes, open the lid. You’ll see the radish has become translucent and well-cooked, and the broth has turned a beautiful milky color. This forms the base for our delicious dried pollack and radish soup!
Step 10
Now, let’s prepare the main broth. Pour in the remaining 2600ml of water into the pot and bring it to a boil over high heat. The milky broth will look as smooth as milk.
Step 11
Once the broth comes to a rolling boil, cover the pot and let it simmer. Allow the ingredients to fully absorb the broth’s flavor.
Step 12
When the broth is boiling, add the thoroughly washed bean sprouts. Use chopsticks to gently submerge the bean sprouts in the broth. Keep the heat on high and the lid open, cooking the bean sprouts for about 8 minutes. Be careful not to overcook them, as they can become mushy.
Step 13
While the bean sprouts are cooking, it’s time to season the soup. Add 1 Tbsp of coarse sea salt and 1 Tbsp of minced garlic to taste. Adjust the salt amount according to your preference.
Step 14
Finely mince the 2 Cheongyang peppers for a spicy kick. Also, finely chop the 5 green onions to add to the egg mixture.
Step 15
In a bowl, crack 3 eggs and add the chopped green onions. Whisk them together well. The fragrance of the green onions will enhance the flavor of the egg mixture.
Step 16
While the soup is still boiling, add the minced Cheongyang peppers first and let it simmer for a moment to infuse the spicy flavor.
Step 17
Finally, gently pour the whisked egg mixture in a thin stream around the boiling soup. Avoid stirring, and let the eggs cook undisturbed to create beautiful egg ribbons.
Step 18
Simmer for just another moment until the eggs are softly cooked, then turn off the heat. Finish by stirring in 1 Tbsp of Yeondusoon for a clean, subtle flavor. Your delicious dried pollack and bean sprout soup is ready! It’s best enjoyed hot.
