Spicy and Refreshing Dried Pollack and Bean Sprout Soup
Hearty Dried Pollack and Bean Sprout Soup (Perfect for Dieters!)
Even while on a diet, sometimes you just crave a warm, comforting soup! This recipe uses bean sprouts and dried pollack to create a subtly seasoned yet pleasantly spicy soup. It’s a light and invigorating dish that’s perfect for a refreshing meal.
Main Ingredients- Fresh bean sprouts 200-300g
- Dried pollack (hwangtaechai) 100-150g
- Green onion 1/2 stalk
- Small red chili peppers 2-3 (use Cheongyang chili peppers for extra spice)
Seasoning & Broth- 1 Tbsp gochugaru (Korean red pepper flakes)
- 3 seafood broth cubes (or store-bought broth)
- Salt or soup soy sauce (to taste)
- 1 Tbsp gochugaru (Korean red pepper flakes)
- 3 seafood broth cubes (or store-bought broth)
- Salt or soup soy sauce (to taste)
Cooking Instructions
Step 1
Soak the dried pollack in cold water for about 10 minutes until slightly softened. Rinse lightly, squeeze out excess water, and cut into bite-sized pieces (about 5cm long). In a pot, add 2L of water (for a 5L pot) and bring to a boil with 3 seafood broth cubes. Once boiling, add the prepared dried pollack and simmer over medium heat for 10 minutes to extract its deep flavor.
Step 2
Wash the bean sprouts thoroughly under running water and drain them. Having enough water to cover the bean sprouts in the soup is recommended.
Step 3
Slice the green onion thinly on the bias. Slice the red chili peppers (or Cheongyang chili peppers) similarly on the bias to add color and a pleasant spiciness.
Step 4
Add the washed bean sprouts to the broth that has been simmering with the dried pollack for 10 minutes. Let it boil for a moment until the bean sprouts are cooked.
Step 5
Add the sliced green onions and red chili peppers. Stir in 1 Tbsp of gochugaru for a spicy kick. Season with salt or soup soy sauce, tasting and adjusting as you go. It’s best to add a little at a time rather than all at once.
Step 6
Continue to boil for another 5-7 minutes, allowing all the flavors to meld together. You can adjust the amount of gochugaru to your preference, or even omit it if you prefer a milder soup. If you want a clearer, lighter broth, reduce the amount of gochugaru.
Step 7
This recipe is designed to have a lightly seasoned broth, making it wonderfully refreshing. Using Cheongyang chili peppers adds a subtle yet invigorating spice that makes the soup enjoyable even without rice. It’s also delicious served chilled!
