Spicy and Refreshing Pollack Soup (Buk-eo-guk)
Revitalizing Spicy and Refreshing Pollack Soup Recipe
The ultimate hangover cure for your husband! This recipe will guide you through making a clear, refreshing, and delightfully spicy pollack soup.
Main Ingredients- Dried Pollack Flakes 100g (soaked in water and squeezed dry)
- 1/2 Onion
- 1 Red chili, 1 Green chili (seeds removed, finely chopped)
- A handful of Bean Sprouts (washed clean)
- 1/4 Carrot (thinly julienned)
- 50g Radish (thinly julienned)
- 2 Shiitake Mushrooms (stems removed, thinly sliced)
- 1/2 block Firm Tofu (cut into bite-sized pieces)
Seasoning- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Minced Garlic
- 2 Tbsp Anchovy Sauce (or sand lance fish sauce)
- 1/2 tsp Salt (adjust to taste)
- A pinch of Black Pepper
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Minced Garlic
- 2 Tbsp Anchovy Sauce (or sand lance fish sauce)
- 1/2 tsp Salt (adjust to taste)
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare all your vegetables. Soak the dried pollack flakes in cold water briefly, then squeeze out any excess moisture. Thinly slice the onion. Remove seeds from the red and green chilies and finely chop them. Julienne the carrot and radish thinly. Slice the shiitake mushrooms thinly after removing the stems. Wash the bean sprouts thoroughly and cut the tofu into bite-sized pieces.
Step 2
In a pot, add the squeezed dried pollack flakes. Add 1 tablespoon of perilla oil (or cooking oil) and stir-fry over medium-low heat until the pollack becomes translucent and fragrant, about 3-4 minutes. This step deepens the flavor of the soup.
Step 3
Once the pollack is nicely sautéed, add the julienned radish and onion. Continue to stir-fry for about 2-3 more minutes until the radish starts to turn slightly transparent.
Step 4
Add the washed bean sprouts and sliced shiitake mushrooms to the pot and stir-fry briefly. Avoid overcooking the bean sprouts and mushrooms to maintain their crisp texture.
Step 5
Now, add all the prepared seasonings (soy sauce for soup, mirin, minced garlic, anchovy sauce, black pepper) and mix well. Pour in enough water to cover the ingredients (about 6-7 cups) and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10 minutes to allow the flavors to meld.
Step 6
When the vegetables are tender and the broth has a refreshing flavor, gently add the diced tofu and simmer for another short while. Stir carefully to avoid breaking the tofu. Finally, adjust the seasoning with salt. For an extra kick, add the chopped red and green chilies to make a delicious and invigorating pollack soup!
