Pollack and Egg Soup: The Ultimate Hangover Cure!
How to Make Baek Jong-won Style Dried Pollack and Radish Soup with Egg – A Refreshing Morning Broth Dish
Let’s make a comforting dried pollack soup that will soothe your soul. Perfect for a hangover or a hearty breakfast!
Main Ingredients- 70g dried pollack (hwangtae)
- 1/2 medium radish (approx. 300g)
- 1/2 stalk of green onion (mostly white part)
- 2 large eggs
Cooking Instructions
Step 1
We’re going to make a warm pollack and egg soup that will refresh you from the inside out. It has a clear and deep flavor that’s simply delightful.
Step 2
First, heat 2 tablespoons of sesame oil in a pot. Add the sliced radish and stir-fry over medium heat for 2-3 minutes until it becomes slightly translucent. Then, add the dried pollack strips and sauté together for another 2-3 minutes until the pollack softens. For extra tenderness, you can briefly soak the pollack in cold water before using.
Step 3
Once the radish and pollack are well sautéed, pour in 800ml of the prepared broth and bring it to a boil over high heat. (If you don’t have broth, plain water or rice water can be used.) Once boiling, reduce the heat to medium-low and simmer for about 10 minutes, allowing the radish to become tender and the broth to turn milky and rich.
Step 4
When the broth has sufficiently simmered, add the chopped green onions and 1 tablespoon of soup soy sauce (or fish sauce), and bring it back to a gentle boil. Taste and adjust the seasoning with 1 teaspoon of salt if needed. Once the soup is bubbling again, slowly pour in the 2 beaten eggs around the edges of the pot. Wait for about 30 seconds for the eggs to set slightly, then gently stir to cook them through.
Step 5
Your delicious pollack and egg hangover soup is ready! The milky, refreshing broth combined with the tender pollack and eggs will leave you feeling wonderfully comforted. Enjoy it hot right away for the best flavor.
