Bean Sprout and Dried Pollack Soup (Kongnamul Bukkeoguk)
#Pressure Cooker Dried Pollack Soup Recipe #Bean Sprout and Dried Pollack Soup
Enjoy a deeply flavorful dried pollack soup in no time using a pressure cooker! This method tenderizes the dried pollack beautifully, bringing out a rich umami taste. We’ll guide you through making this comforting soup with added bean sprouts for freshness. It’s a perfect, invigorating soup that’s both clear and slightly spicy – ideal for a hearty meal or a hangover cure!
Main Ingredients- 80g dried pollack (Bukkeo)
- 250g Korean radish (Mu)
- 150g fresh bean sprouts (Kongnamul)
- 1/2 large onion
- 4 Cheongyang chili peppers
- 2.5L water
Seasoning Ingredients- 2 Tbsp cooking wine (or Mirin)
- 2 Tbsp sesame oil
- 2 Tbsp fish sauce (or soup soy sauce)
- 2 Tbsp minced garlic
- 1 Tbsp salt (adjust to taste)
- Pinch of black pepper
- 2 Tbsp cooking wine (or Mirin)
- 2 Tbsp sesame oil
- 2 Tbsp fish sauce (or soup soy sauce)
- 2 Tbsp minced garlic
- 1 Tbsp salt (adjust to taste)
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s take a look at all the ingredients needed for this comforting bean sprout and dried pollack soup.
Step 2
Place the cleaned dried pollack in a bowl and drizzle with 2 tablespoons of cooking wine. This helps to remove any fishy odor and tenderize the pollack.
Step 3
Add 2 tablespoons of sesame oil to the pollack and gently massage it in. This will add a wonderful nutty aroma and flavor to the soup.
Step 4
Prepare 2.5 liters of water. Using a generous amount of water will ensure a clear and deeply flavored broth.
Step 5
Transfer the seasoned dried pollack to a pressure cooker. Add 1.5 liters of water. Secure the lid and bring to a boil over medium-high heat. Once the pressure cooker starts whistling, reduce the heat to medium-low and simmer for about 5-7 minutes. This pressure cooking step makes the pollack incredibly tender. We’ll reserve the remaining 1 liter of water to add later with the radish and bean sprouts.
Step 6
While the pollack is cooking, rinse 150g of fresh bean sprouts under cold running water and drain them well. Set aside. Bean sprouts can become mushy if overcooked, so we’ll add them towards the end.
Step 7
Peel and wash 250g of Korean radish. Cut it into four large pieces first. Radish is essential for adding a refreshing and slightly sweet flavor to the broth.
Step 8
Slice each of the four radish pieces into thin, bite-sized pieces, about 0.3 cm thick. Thinly sliced radish will release its flavor more readily into the broth and cook faster.
Step 9
Wash the 4 Cheongyang chili peppers, remove the stems, and thinly slice them crosswise into about 0.5 cm pieces. If you enjoy a spicier kick, feel free to add more chilies.
Step 10
Peel and wash the half onion, then slice it into thin strips.
Step 11
Once the pressure cooker whistles, turn off the heat. Let it sit for about 5 minutes to allow the pressure to release naturally. **Crucially, wait until all the steam has completely escaped before attempting to open the lid.** Forcing the lid open while there’s still pressure can cause hot soup to splash out, so be very patient and prioritize safety!
Step 12
When you open the pressure cooker, the pollack should be incredibly soft and may have naturally broken apart. Now, add the sliced radish and the remaining 1 liter of water. Bring this mixture back to a boil over medium-high heat. The radish will soften and infuse the broth with its refreshing taste.
Step 13
Once the radish starts to turn translucent, add all the prepared bean sprouts to the pot and continue to cook. The bean sprouts will add a lovely crisp texture and enhance the refreshing quality of the soup.
Step 14
While the soup is simmering, mix together the seasoning ingredients in a separate bowl: 2 tablespoons cooking wine, 2 tablespoons sesame oil, 2 tablespoons fish sauce, 2 tablespoons minced garlic, 1 tablespoon salt, and a pinch of black pepper. This seasoning blend is key to the delicious flavor!
Step 15
When the bean sprouts are tender-crisp (about 3-5 minutes), stir in the prepared seasoning mixture. Taste the broth and adjust the saltiness as needed. Using fish sauce will add an extra layer of savory depth.
Step 16
Finally, add the sliced onion and chopped Cheongyang chilies. Simmer for another minute or two. Adding them at the end preserves their fresh aroma and spicy flavor.
Step 17
Finish with a sprinkle of black pepper, and your delicious Bean Sprout and Dried Pollack Soup is ready to be served! Enjoy it with a bowl of warm rice.
Step 18
Doesn’t it look appetizing? The pollack, pressure-cooked to perfection, is so tender and rich it practically melts in your mouth. The broth is clear, slightly spicy, and wonderfully refreshing – a true delight, and perfect for a hangover!
Step 19
Using a pressure cooker makes this soup incredibly easy and quick to prepare, while still achieving a deep, satisfying flavor. It’s a truly rewarding dish. We highly recommend you try making it!
