Rich and Nutty Dried Pollack and Perilla Seed Seaweed Soup
Making Dried Pollack and Perilla Seed Seaweed Soup (Tips for Using Dried Pollack Heads for Broth)
Today, we’re making a warm and comforting Dried Pollack and Perilla Seed Seaweed Soup! Imagine a milky, rich broth generously infused with the nutty flavor of perilla seeds – it’s absolutely delicious, isn’t it? Perilla seeds are known to help expel carcinogens and waste from the body, so incorporating them into your meals frequently is a great idea. This soup is not only tasty but also beneficial for your health!
Main Ingredients- 150g dried seaweed
- 70g dried pollack (or Hwangtae)
- 1L rice water or plain water
- 2 Tbsp sesame oil
Seasoning & Broth- 1 Tbsp soy sauce (for soup)
- 1/2 Tbsp salt (or to taste)
- 1 Tbsp fish sauce (or anchovy sauce)
- 6 Tbsp ground perilla seeds
- 1 Tbsp soy sauce (for soup)
- 1/2 Tbsp salt (or to taste)
- 1 Tbsp fish sauce (or anchovy sauce)
- 6 Tbsp ground perilla seeds
Cooking Instructions
Step 1
First, prepare the dried seaweed. If you prefer a softer texture, soak it in cold water for at least half a day, or even the day before. The longer it soaks, the softer the seaweed will become, making it easier to chew.
Step 2
Once soaked, thoroughly wash the seaweed by rubbing it vigorously between your hands. This step not only removes excess saltiness and impurities but also makes the seaweed more tender, greatly improving the soup’s flavor.
Step 3
Briefly dip the dried pollack in water and immediately take it out. Soaking it for too long will cause its deep, savory flavor to leach out, resulting in a bland soup. Be careful with this step!
Step 4
Prepare 1 liter of rice water for the broth base. If you don’t have rice water, regular water is perfectly fine. Rice water adds a subtle sweetness and a smoother texture to the soup.
Step 5
For a deep and rich broth, add the dried pollack heads (if you have them) and a broth pack (or anchovies, kelp, etc.) while simmering. The savory essence from the pollack heads will significantly enhance the soup’s flavor. (You can omit this if you don’t have pollack heads).
Step 6
Now, let’s begin stir-frying. Heat a pan over medium heat and add 2 tablespoons of sesame oil.
Step 7
Add the prepared seaweed to the pan and stir-fry gently. Keep the heat on low during this step. Since the seaweed contains moisture, it might splatter. Be cautious to avoid getting burned by splattering seaweed! (Safety first!).
Step 8
While stir-frying the seaweed, add 1 tablespoon of soy sauce (for soup). Stir-frying with soy sauce infuses the seaweed with a deeper flavor, adding richness.
Step 9
Once the seaweed is somewhat softened, add the drained dried pollack and stir-fry together. Sautéing the pollack and seaweed together allows their flavors to meld, creating a more profound taste.
Step 10
Combine the deeply flavored broth with the stir-fried seaweed and pollack in a pot. Adding the sautéed ingredients first helps to develop a richer soup base.
Step 11
Now, simmer the soup over medium-low heat for 15 minutes. It’s important to let it simmer for a while to allow the flavors of the ingredients to fully infuse into the broth.
Step 12
Once the broth has developed a good flavor, add 1 tablespoon of fish sauce (or anchovy sauce) to enhance the umami.
Step 13
Finally, generously add 6 tablespoons of ground perilla seeds. This is the star ingredient for a creamy, nutty broth! Continue to simmer for another 10 minutes after adding the perilla seeds.
Step 14
Taste the soup and adjust the seasoning with salt if needed. You can also add a little more soy sauce or salted fermented anchovies according to your preference. Your warm and milky Dried Pollack and Perilla Seed Seaweed Soup is now ready!
