Hearty and Refreshing Pollack and Bean Sprout Soup
Protein-Rich ‘Pollack and Bean Sprout Soup’ Recipe
Packed with nutritious dried pollack (hwangtae), this soup is not only rich in protein but also wonderfully refreshing thanks to the addition of bean sprouts. It’s perfect as a hangover cure or a satisfying meal. This soup is loved by everyone, from growing children to adults, for its clear and deep flavor.
Main Ingredients- 20g dried pollack strips (hwangtae)
- 100g bean sprouts
- 1/2 Tbsp minced garlic
- 1/2 tsp soy sauce or salt
- 1/2 Tbsp fish sauce (e.g., tuna or anchovy sauce)
- 1 Cheongyang chili pepper (optional, for spicy kick)
- 10cm white part of a leek
- 1 Tbsp perilla oil or sesame oil
- 3 cups water (approx. 600ml)
Cooking Instructions
Step 1
Cut the dried pollack strips into bite-sized pieces. Ensure they are a manageable size for easier eating later.
Step 2
Heat 1 tablespoon of perilla oil (or sesame oil) in a pot over low heat. Add the prepared dried pollack strips and stir-fry for 2-3 minutes until fragrant. Stir-frying coats the pollack in oil, enhancing its savory aroma.
Step 3
Pour 3 cups (approx. 600ml) of water into the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 5 minutes to allow the pollack flavor to infuse into the broth. As it simmers, the soup will gradually turn milky white and develop a deep flavor.
Step 4
Lightly rinse the bean sprouts under cold running water and drain them. Avoid washing them for too long, as this can impart a fishy smell. Rinse them quickly.
Step 5
Once the pollack broth is boiling, add all the prepared bean sprouts. As the bean sprouts cook, they will make the soup even more refreshing and clean-tasting.
Step 6
Add 1/2 tablespoon of minced garlic to the soup to add depth of flavor.
Step 7
If you prefer a spicy kick, thinly slice and add 1 Cheongyang chili pepper. The spicy broth helps to cut through richness and is excellent for relieving hangovers.
Step 8
When the bean sprouts are tender yet still crisp, season the soup with 1/2 teaspoon of soy sauce (or salt) and 1/2 tablespoon of fish sauce (tuna or anchovy). Using fish sauce adds a delicious umami flavor. You can also season with salted shrimp (saeujeot) according to your preference.
Step 9
Finally, add the sliced white part of the leek (about 10cm) and boil for another minute to complete the delicious Pollack and Bean Sprout Soup. The fragrant leek enhances the overall flavor of the broth.
