Tender Dried Pollack and Bean Sprout Hangover Soup: Secret to a Refreshing and Deep Broth
Dried Pollack and Bean Sprout Soup
Learn the secret to making a refreshing hangover soup with plump, tender dried pollack and a clear, savory broth. Perfect for curing a hangover or as a hearty meal!
Main Ingredients- 1 handful dried pollack (about 30g)
- 1/2 bag fresh bean sprouts (about 100g)
- 1 piece radish (about 50g)
- 1/2 block firm tofu (optional)
- 1 stalk green onion
Seasonings & Others- 1 tsp salted fermented shrimp
- 1 tsp minced garlic
- 1 tsp ground dried anchovy (optional, or use dried kelp powder)
- 2 tsp perilla oil
- 1 tsp salted fermented shrimp
- 1 tsp minced garlic
- 1 tsp ground dried anchovy (optional, or use dried kelp powder)
- 2 tsp perilla oil
Cooking Instructions
Step 1
First, lightly rinse the dried pollack in cold water to remove any impurities, then tear or cut it into bite-sized pieces (about 3-4cm). Heat 1 tsp of perilla oil in a pot over medium-low heat and stir-fry the pollack for 2-3 minutes until fragrant, being careful not to burn it. Stir-frying the pollack enhances its nutty flavor.
Step 2
Thinly slice or julienne the radish. Add the radish to the pot with the stir-fried pollack, add the remaining 1 tsp of perilla oil, and continue to stir-fry together for another 2-3 minutes. Cook until the radish releases some moisture and the ingredients become slightly softened.
Step 3
Once the ingredients are well stir-fried, pour in 2 cups (approx. 400ml) of water and bring to a boil over high heat. Gently scrape the bottom of the pot to incorporate any bits stuck there, which will add depth to the broth.
Step 4
When the water starts to boil, add thinly sliced onion (about 1/4 of a small onion) to make the broth even more refreshing. (Onion is optional and adds sweetness.)
Step 5
Once the broth is boiling, add the washed bean sprouts. Cover the pot with a lid and simmer for 3-4 minutes until the bean sprouts are cooked. Covering the pot after adding bean sprouts helps prevent a fishy smell and keeps them crisp.
Step 6
When the bean sprouts are cooked, add 1 tsp of minced garlic and pour in another 2 cups (approx. 400ml) of water. Adding cold water at this stage is the secret to keeping the dried pollack tender and plump. This temperature difference prevents the pollack from breaking apart and maintains its texture.
Step 7
Season with 1 tsp of salted fermented shrimp. Salted fermented shrimp adds a refreshing and savory depth to the broth. Taste and add more salt if needed. You can also use Korean soup soy sauce instead of salted fermented shrimp.
Step 8
If you have tofu, cut it into cubes and add it to the soup. Adding tofu towards the end and cooking it briefly will keep it tender and prevent it from falling apart. (Tofu is optional.)
Step 9
Lightly beat 1 egg and slowly drizzle it into the boiling soup in a circular motion. Do not stir immediately; let the egg set slightly, then gently stir a couple of times to create wisps of egg. Stirring too much can make the broth cloudy.
Step 10
Finally, garnish generously with chopped green onions. Adjust seasoning with salt or pepper to your taste if needed, and add 1 tsp of ground dried anchovy for an even richer broth flavor. Enjoy your delicious soup!
