Refreshing Pollock Soup (Dongtae Guk) Recipe
Simmering a Refreshing Pollock Soup with an Affordable Ingredient
Tonight, I took some pollock from the freezer and made a wonderfully refreshing soup. Pollock is a fish that’s kind to your wallet, and when cooked correctly, its tender flesh and clear broth create a delightful soup or stew. It’s a simple yet satisfying dish that’s perfect for any meal. Let’s learn how to make this delicious Pollock Soup together!
Main Ingredients- 2 whole pollocks (about 500-600g each, thawed if frozen)
- 1/2 cup sea squirt (mideodeok)
- 1/4 block firm tofu
Cooking Instructions
Step 1
First, thaw the pollock in cold water if frozen, then rinse it thoroughly and cut it into bite-sized pieces. Slice the radish thinly (nabak-style), julienne the zucchini and onion, and slice the green onion, green chili, and red chili peppers diagonally. Wash and trim the water parsley and crown daisy into long pieces. Having all your ingredients prepped makes cooking much smoother!
Step 2
In a pot, pour in the 7 cups of anchovy and kelp broth. Add 1 Tbsp of soybean paste, the sliced radish, and 1 Tbsp of minced garlic. Bring this to a boil over high heat. This step helps to develop the depth of the broth with the soybean paste and infuse it with the refreshing flavor of the radish.
Step 3
Once the broth is vigorously boiling, carefully add the thawed pollock pieces. It’s important to add the pollock only after the broth is boiling to prevent the fish from breaking apart. Adding it later ensures the fish remains tender and holds its shape beautifully. Let the pollock simmer for about 5 minutes.
Step 4
After simmering the pollock for a few minutes, add the 1.5 Tbsp of red chili flakes and bring the soup back to a boil. Stir gently to distribute the chili flakes evenly into the broth, which will start to add a pleasant spiciness.
Step 5
Skim off any foam or scum that rises to the surface to ensure a clean-tasting broth. Reduce the heat to medium-low and let it simmer gently for a bit longer. Then, add the prepared zucchini and onion and continue to cook for another 5 minutes. The vegetables will soften and add a subtle sweetness to the soup.
Step 6
Finally, season the soup with salt to your liking (start with 2/3 Tbsp and adjust as needed). Add the diagonally sliced green and red chilies, water parsley, and crown daisy. Simmer for just a moment longer, then sprinkle with a pinch of black pepper and turn off the heat. Your delicious Pollock Soup, with its fresh aromas and vibrant flavors, is ready! Enjoy it with a warm bowl of rice.
