Savory Pollack and Egg Soup
Hearty and Delicious Pollack Egg Soup Recipe | A Soothing Broth for Hangover Cures
On these cold and chilly winter days, warm yourself up with a bowl of savory and hearty Pollack Egg Soup. Its rich flavor and soft texture make it a comforting meal that will chase away the cold.
Ingredients- 1 handful dried pollock (large handful)
- 300g Korean radish (mu)
- 3 eggs
- 1/3 stalk green onion
- 1L water
- 2 Tbsp soup soy sauce
- 2 Tbsp sesame oil
- 1 soup stock cube
- Flower salt (to taste)
Cooking Instructions
Step 1
First, prepare the dried pollock. Tear about a large handful of dried pollock into bite-sized pieces. Then, soak the pollock in cold water to soften it. Don’t discard the water used to soak the pollock; it will be used later as a flavorful broth base.
Step 2
Thinly slice about 300g of Korean radish (mu) into small, bite-sized pieces. Adding radish will impart a refreshing sweetness to the soup, enhancing the umami of the pollock.
Step 3
Finely chop 1/3 stalk of green onion to add a fragrant aroma to the soup. The fresh scent of the green onion will make the broth taste even cleaner.
Step 4
Now, heat a pot. Add 2 tablespoons of sesame oil to the pot, then add the sliced radish and the softened dried pollock. Sauté over medium heat until lightly browned and fragrant. This step helps to release the savory aroma of the pollock and the sweetness from the radish, creating a rich flavor base.
Step 5
Once the dried pollock begins to soften, pour in 500ml of water. Cooking the sautéed ingredients with water first will allow their flavors to meld more deeply into the broth.
Step 6
Add 2 tablespoons of soup soy sauce for basic seasoning. Using soup soy sauce helps maintain a clear broth color while imparting a deep flavor.
Step 7
Increase the heat to medium-high and bring the soup to a rolling boil. It’s important to extract sufficient broth from the pollock and radish for a delicious soup. Once it starts boiling vigorously, reduce the heat to medium and let it simmer for about 10 more minutes. This allows the flavors of the ingredients to fully infuse into the broth.
Step 8
After simmering for about 10 minutes, add the remaining 500ml of water. Then, add 1 soup stock cube and continue to simmer over medium-low heat for at least 10 minutes. The stock cube will enhance the richness and umami of the soup, and simmering for longer allows it to blend well with the other ingredients.
Step 9
While the soup is simmering, crack 3 eggs into a separate bowl and beat them until well combined. Beating the eggs smoothly will help them disperse nicely in the soup, making it visually appealing.
Step 10
Once the soup has simmered for over 10 minutes and has become a milky white color, add all the chopped green onions. The green onions will add a refreshing aroma to the broth.
Step 11
Now, slowly drizzle the beaten egg mixture into the simmering soup in a circular motion. Let it cook undisturbed for about 30 seconds without stirring. This allows the egg to form beautiful, soft curds.
Step 12
After 30 seconds, gently stir the soup with chopsticks or a ladle, scraping the bottom of the pot, to break up the egg into soft pieces. If the soup needs more seasoning, adjust with flower salt to your preference. For a bit of heat, you can add a finely chopped Korean chili pepper.
Step 13
And there you have it – a savory and hearty Pollack Egg Soup is complete! Serve it with a bowl of rice and some well-fermented kimchi for a satisfying and comforting winter meal. It’s a nutritious soup perfect for the whole family to enjoy.
