Dried Pollack and Potato Soup: Rich and Savory Nutritious Recipe
How to Make Deep and Savory Dried Pollack and Potato Soup
This recipe was inspired by a child’s past experience with fish bones in pollack soup. By simmering it for over an hour, we’ve achieved a deep, savory flavor with tender dried pollack, making it a nutritious and satisfying meal. This version ensures no fish bones are present, offering a rich, comforting taste that everyone will love. Perfect for a light meal or a hearty side dish.
Main Ingredients- 100g Dried pollack (processed and cut)
- 4 Medium potatoes
- 2000ml Kelp and vegetable broth (or anchovy-kelp broth)
- 1 Stalk of fresh green onion
Seasonings- 1 Swirl of perilla oil (approx. 1 Tbsp)
- 2 Tbsp Fish sauce (anchovy sauce)
- 2 Tbsp Soy sauce (or ‘Yeondu’, a Korean traditional soy sauce)
- 1 Tbsp Minced garlic
- Salt to taste (start with 1/2 Tbsp)
- 1 Swirl of perilla oil (approx. 1 Tbsp)
- 2 Tbsp Fish sauce (anchovy sauce)
- 2 Tbsp Soy sauce (or ‘Yeondu’, a Korean traditional soy sauce)
- 1 Tbsp Minced garlic
- Salt to taste (start with 1/2 Tbsp)
Cooking Instructions
Step 1
First, lightly rinse the dried pollack threads in cold water and squeeze out excess moisture. Cut them into bite-sized pieces. In a pot, add the prepared dried pollack and a swirl of perilla oil (about 1 tablespoon). Cover with a lid and sauté over low heat until all moisture evaporates and a nutty aroma emerges. Stir occasionally, sautéing for about 5 minutes.
Step 2
While the pollack is sautéing, prepare 2000ml of kelp and vegetable broth. Using broth made from kelp and vegetables will yield a much deeper and richer flavor than plain water. (If you don’t have this, regular water, anchovy-kelp broth, or rice water can be used.) Add the prepared broth to the sautéed pollack and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer gently for about 50 minutes to allow the pollack’s flavor to fully infuse the broth.
Step 3
Peel, wash, and cut the 4 potatoes into large, chunky pieces. (Cutting them into larger pieces is recommended, especially for children.) Add the potatoes to the broth that has been simmering for 50 minutes and cook for about 10 more minutes, or until the potatoes are tender but not mushy. Be careful not to overcook them.
Step 4
Taste the soup and season with soy sauce or salt as needed. Start with about half a tablespoon and adjust according to your preference. The pollack already provides a savory umami, so avoid making it too salty.
Step 5
Add 1 tablespoon of minced garlic to enhance the aroma and flavor of the pollack soup. Simmer briefly after adding the garlic to allow its fragrance to meld into the broth.
Step 6
To further deepen the umami flavor, add 2 tablespoons of fish sauce and 2 tablespoons of soy sauce (or Yeondu). Fish sauce adds richness, while Yeondu provides a subtle savory note.
Step 7
Finally, add a generous amount of thinly sliced green onion and turn off the heat. The fresh aroma of the green onion will meld beautifully with the soup, completing this delicious dried pollack soup. This thoroughly simmered soup, with its deep savory broth, tender pollack, and soft potatoes, is a masterpiece that everyone can enjoy. Even novice cooks can confidently create a pollack soup that tastes like it was made by a seasoned chef!
