Chewy Pollack Ramen with a Deep, Refreshing Broth
A Unique Ramen Experience: Deliciously Savory Pollack Noodle Soup
My child wanted ramen, so I proposed making a special version. Initially, they wondered what kind of ramen it would be, but after I explained the process using dried pollack, they agreed to try it. I had bought dried pollack to make soup, but decided to use it for ramen instead. I had planned to make this for lunch, but missed the timing due to a busy schedule, so it ended up being a single meal. Consequently, the privilege of tasting this unique pollack ramen went to my child. They were delighted with this new and exciting ramen flavor!
Ingredients- 1 packet Ramen noodles
- 1 handful Dried pollack (about 30g)
- 600㎖ Water (3 cups)
- 2 pieces Dried kelp (approx. 5x5cm each)
- 1/2 piece Fish cake (sheet type)
- 1 Chili pepper (e.g., Cheongyang pepper)
- 1/4 stalk Green onion
- 1/2 Tbsp Minced garlic
Cooking Instructions
Step 1
Pour 600ml of water into the pot. Since the dried pollack and fish cake will absorb some water, it’s good to add a little extra water to ensure a generous broth.
Step 2
To create a rich broth, add 2 pieces of dried kelp, a handful of dried pollack, and half a sheet of fish cake (cut into bite-sized pieces) to the pot and bring to a boil. The savory flavor of the pollack and the umami from the fish cake will infuse the broth, resulting in a deeper taste.
Step 3
Once the water comes to a boil, immediately remove the dried kelp. Boiling kelp for too long can make the broth slimy and cloudy. Don’t discard the kelp; set it aside for now as it will be used as a garnish later.
Step 4
Add 1/2 tablespoon of minced garlic to the simmering broth to enhance its aroma and flavor. Let it simmer briefly to allow the garlic’s fragrance to meld with the broth.
Step 5
Now it’s time to cook the ramen! Add the ramen noodles, the soup base powder, and the pollack and fish cake pieces (that were in the pot from step 1) all together.
Step 6
If you prefer your noodles chewy and firm, periodically lift the noodles with chopsticks while they are cooking, let them cool in the air for a moment, and then dip them back into the broth. Repeating this process helps the noodles stay delightfully al dente.
Step 7
Finely chop 1 chili pepper to add a touch of heat, and thinly slice the 1/4 green onion diagonally. Thinly julienne the reserved dried kelp to prepare it as a garnish. Fresh ingredients will further elevate the ramen’s taste.
Step 8
I personally enjoy my noodles firm, so I usually cook ramen for about 3 minutes. When the noodles are almost done, add the chopped chili pepper and green onion, cook for another 30 seconds, and then turn off the heat. If you prefer softer noodles, cook for 4 to 4.5 minutes. Adjust the cooking time to your liking!
Step 9
Finally, arrange the julienned dried kelp attractively on top of the ramen as a garnish to complete your delicious pollack ramen! Dried pollack is known for its refreshing and deep flavor, often used in hangover soups. With such an ingredient, the broth is naturally exceptional. Since I can’t write a review without tasting it, I asked my child for permission to have a little taste, and I was truly impressed by the wonderfully refreshing broth!
