Refreshing and Deep Flavor! Dried Pollack and Seaweed Soup
Dried Pollack Seaweed Soup Recipe by Chef Chun Sang-hyun from ‘The Best Cooking Secrets’
Introducing a unique take on seaweed soup – Dried Pollack Seaweed Soup! Unlike the usual beef or mussel versions, this recipe offers a distinctive and refreshing flavor. Based on Chef Chun Sang-hyun’s method from ‘The Best Cooking Secrets,’ it uses simple ingredients and an easy cooking process to achieve a deep, savory broth. The umami of the dried pollack, tender seaweed, and the surprisingly delightful addition of beaten egg create a special meal.
Ingredients (Serves 2)- 100g rehydrated dried seaweed
- 40g shredded dried pollack
Seasonings & Additional Ingredients- 2 Tbsp sesame oil
- 4 cups rice water (or plain water)
- 1/2 Tbsp minced garlic
- 1 Tbsp soup soy sauce (Gukganjang)
- 1/2 Tbsp fish sauce (or Tuna extract)
- 1/3 Tbsp salt (or to taste)
- 1 egg
- 2 Tbsp sesame oil
- 4 cups rice water (or plain water)
- 1/2 Tbsp minced garlic
- 1 Tbsp soup soy sauce (Gukganjang)
- 1/2 Tbsp fish sauce (or Tuna extract)
- 1/3 Tbsp salt (or to taste)
- 1 egg
Cooking Instructions
Step 1
This recipe is designed to serve 2 people.
Step 2
Cut the rehydrated seaweed into bite-sized pieces (about 2-3 cm). Also, cut the shredded dried pollack into bite-sized pieces.
Step 3
Soak the cut dried pollack in cold water for about 10 minutes until softened. Then, squeeze out excess water by hand. This step helps reduce any gamey smell and results in a cleaner broth.
Step 4
Heat a pot over medium heat and add 2 tablespoons of sesame oil. Add the squeezed dried pollack and stir-fry for 2-3 minutes until fragrant and slightly toasted. Sautéing until the savory aroma of the pollack is released is key.
Step 5
Once the pollack is well-stirred, add the rehydrated seaweed and continue to sauté together for another 2-3 minutes. Stir-frying allows the seaweed to absorb the flavors of the sesame oil and pollack.
Step 6
After sautéing the ingredients, pour in 4 cups of rice water. (Tip: If you don’t have rice water, plain water is also fine. If using plain water, adding a spoonful of cooked rice and stirring it in can add a richer, nuttier flavor to the broth.) Bring the soup to a boil over high heat.
Step 7
Once the soup is boiling, reduce the heat to medium-low. Add 1/2 tablespoon of minced garlic. (Tip: You can strain the minced garlic through a sieve for a clearer broth, but adding it directly is also perfectly fine and doesn’t significantly alter the taste. Choose your preference.)
Step 8
After boiling for a moment with the garlic, add 1 tablespoon of soup soy sauce and 1/2 tablespoon of fish sauce (or tuna extract) to season. Avoid over-salting initially; use salt for the final adjustment. (Start with 1/3 Tbsp salt and add more to taste.)
Step 9
Once the soup is seasoned, beat 1 egg in a separate bowl. Slowly drizzle the beaten egg into the simmering soup in a circular motion without stirring immediately. Once the egg begins to set and form soft curds, gently stir to break it up into delicate strands.
Step 10
Your refreshing and savory Dried Pollack Seaweed Soup is ready! The rice water and dried pollack contribute a deep umami, and the combination of tender seaweed and egg creates a surprisingly harmonious and unique flavor. Even those who typically don’t enjoy seaweed soup might find this version, with the special addition of pollack and egg, quite delicious.
