Refreshing and Hearty Dried Pollack Soup
How to Make Delicious Dried Pollack Soup for Hangover Relief or Breakfast
Let’s make a comforting and refreshing Dried Pollack Soup (Buk-eo-guk), perfect for a hangover or a hearty breakfast. This recipe brings out the savory depth of dried pollack with a clear, nourishing broth.
Main Ingredients- 70g dried pollack (dried Alaska pollack)
- 1/2 Korean radish (about 200g)
- 1 handful of green onions
- 2 eggs
Cooking Instructions
Step 1
Today, we’re making a Dried Pollack Soup that’s wonderfully refreshing and packed with nutrition, making it perfect for any occasion. Let’s get started!
Step 2
First, soak the dried pollack in cold water for about 5 minutes until softened. Once rehydrated, cut the pollack into bite-sized pieces. Make sure to remove any hard bones or sharp fins. Heat 2 tablespoons of sesame oil in a pot over medium-low heat. Add the thinly sliced Korean radish and sauté until it becomes translucent. Then, add the soaked and cut pollack to the pot and stir-fry together for another 2-3 minutes to enhance the pollack’s savory flavor.
Step 3
After stir-frying the radish and pollack, pour in 800ml of your prepared broth and bring it to a boil over high heat. Once the broth boils, reduce the heat to medium and simmer for about 10 minutes, or until the radish and pollack are tender and the broth has developed a deep flavor.
Step 4
While the soup is simmering, whisk the 2 eggs until well combined, removing any stringy bits. Slice the green onions diagonally. Once the broth has sufficiently simmered, slowly drizzle the beaten eggs into the soup along the edge of a ladle. As the eggs begin to set and form ribbons, add the sliced green onions, 1 tablespoon of minced garlic, and 1 tablespoon of soup soy sauce (or fish sauce) to season. Finally, add 1 teaspoon of salt or adjust to your preference for the perfect seasoning.
Step 5
Simmer for another moment to allow all the flavors to meld together, and your refreshing and hearty Dried Pollack Soup is ready! Enjoy it while it’s warm for the best taste.
