Silky Pollock and Egg Soup
Melt-in-Your-Mouth Pollock Egg Soup: Perfect for Morning Hangover Relief!
This Pollock and Egg Soup features finely ground pollock flakes, resulting in a wonderfully smooth broth. Cooked with eggs, it’s an excellent choice for breakfast or to soothe a hangover. Even those who dislike the chewy texture of traditional pollock will find this dish delightfully easy to enjoy.
Ingredients- 2 large eggs
- 1 pollock head (or 20g dried pollock flakes)
- 1 piece dried kelp (approx. 5x5cm)
- 1/2 medium onion
- 1/2 stalk green onion
- A small amount of blanched broccoli (optional)
- 1/2 Tbsp salted shrimp (saeujeot)
- Salt or Korean soup soy sauce, to taste
- 3.5 cups water (approx. 700ml)
Cooking Instructions
Step 1
Begin by pouring 3.5 cups of water into a pot. Add the pollock head (or dried pollock flakes) and a piece of dried kelp. Bring to a boil over high heat to create the broth. Once boiling, remove the kelp. Continue to simmer the pollock head for another 10 minutes to extract a rich flavor, then remove it.
Step 2
Carefully pick the flesh from the pollock head. Grind it very finely using a knife or a food processor (cutter). In a bowl, combine the ground pollock with 2 eggs, whisking until smooth and free of lumps.
Step 3
To the pot with the prepared broth, add the thinly sliced 1/2 onion and 1/2 Tbsp salted shrimp. Simmer over medium heat until the onion becomes translucent. The salted shrimp will add umami and season the soup.
Step 4
Once the soup is boiling, use a spoon or a small ladle to gently drop dollops of the pollock and egg mixture into the simmering broth. Adding them gradually will help maintain their shape in the soup.
Step 5
When the pollock and egg dumplings float to the surface, they are almost cooked. Add the thinly sliced 1/2 green onion and the blanched broccoli. Simmer for another minute, then immediately turn off the heat. Taste the soup and adjust the seasoning with salt or Korean soup soy sauce as needed to complete your delicious Pollock and Egg Soup.
