Spicy and Refreshing Pollack and Bean Sprout Soup
A Hearty and Flavorful Soup for Chilly Days: Korean Pollack and Bean Sprout Soup
On days as cold as these, a warm and refreshing soup is just what you need. I had a bit of bean sprouts leftover from making a salad and some dried pollack, so I decided to make this invigorating spicy pollack and bean sprout soup. It’s perfect for a comforting meal.
Main Ingredients- 650g Anchovy broth
- 15g Dried pollack (Bukeo)
- 95g Bean sprouts
- 1 clove Garlic, minced (approx. 1/2 Tbsp)
- A bit of green onion
- 1/2 to 1 red chili pepper (optional, adjust to taste)
Cooking Instructions
Step 1
First, lightly rinse the dried pollack under running water. Then, soak it in cold water for about 2 minutes to rehydrate. Drain the soaked pollack in a colander, squeezing out excess water. Be careful not to soak it for too long, or it might break apart.
Step 2
Wash the bean sprouts thoroughly and drain them. Finely mince the garlic. Slice the green onion and red chili pepper into bite-sized pieces to add color and flavor to the soup.
Step 3
Heat 1 teaspoon of sesame oil in a pot over low heat. Add the drained dried pollack and stir-fry gently for a short while, making sure it doesn’t burn. It’s ready when a subtle nutty aroma is released from the pollack.
Step 4
Add the minced garlic to the pot with the stir-fried pollack. Sauté together for a moment until the garlic becomes fragrant. Sautéing the garlic first will deepen the soup’s flavor.
Step 5
Pour the anchovy broth into the pot with the sautéed pollack and garlic. Add the washed bean sprouts and 1 teaspoon of soy sauce for soup. Bring to a rolling boil over high heat, keeping the lid open. Bean sprouts cook quickly, so boiling them over high heat is best.
Step 6
Skim off any foam that rises to the surface as the soup boils to ensure a clear broth. Season with a pinch of black pepper and add salt to your taste. Adjust the seasoning as needed.
Step 7
Once the bean sprouts are cooked to your liking (they should still have a slight crunch), add the sliced green onion and red chili pepper. Let it boil for another moment until the soup is heated through. Your delicious and invigorating pollack and bean sprout soup is ready to be served hot!
