Clear and Refreshing Dried Pollack and Egg Soup with Radish
Easy Baek Jong Won Style Dried Pollack, Sea Bass, and Egg Soup with Radish – Perfect for Morning Hangover Relief!
We’re making a wonderfully refreshing and delicious dried pollack and radish soup with eggs. This soup is light, flavorful, and incredibly comforting.
Ingredients- Dried Pollack (Bugeo/Hwangtae), trimmed, 70g
- Korean Radish (Moo), 1/2 medium (approx. 300g)
- Green Onion, 1 handful
- Sesame Oil, 2 Tbsp
- Minced Garlic, 1 Tbsp
- Fish Sauce or Soy Sauce for Soup, 1 Tbsp
- Salt, 1 tsp (adjust to taste)
- Eggs, 2
- Broth (anchovy-kelp or rice water), 800ml
Cooking Instructions
Step 1
Let’s get started on making a comforting and revitalizing dried pollack soup! It’s also fantastic for relieving hangovers.
Step 2
First, prepare the dried pollack. Trim off any tough fins or spines. Briefly soak the dried pollack in cool or lukewarm water for about 5 minutes – just enough to make it pliable, but not soggy. Squeeze out the excess water thoroughly and cut it into bite-sized pieces, about 3-4 cm long. Over-soaking can wash away the flavor. Heat 2 tablespoons of sesame oil in a pot over medium-low heat. Add the thinly sliced Korean radish and stir-fry for 2-3 minutes until it becomes slightly translucent and starts to release its natural sweetness. Then, add the prepared dried pollack and stir-fry together with the radish for another 1-2 minutes, allowing the pollack to get coated in the oil.
Step 3
Pour 800ml of your chosen broth (like anchovy-kelp broth or rice water) into the pot with the stir-fried radish and pollack. Bring it to a boil over high heat. Once boiling, reduce the heat to medium-low. Add 1 tablespoon of minced garlic and 1 tablespoon of fish sauce (or soy sauce for soup) to season. Taste the broth and add 1 teaspoon of salt if needed, adjusting the seasoning to your preference. Using a bit of fish sauce can enhance the umami flavor.
Step 4
When the soup comes back to a rolling boil, gently drizzle the 2 beaten eggs in a thin stream around the edges of the pot. Let the eggs set slightly for a few moments without stirring, then gently swirl with chopsticks to create wispy egg ribbons. Add the chopped green onions and let it simmer for another minute or so until the soup is cooked through and the flavors have melded beautifully. This completes your delicious dried pollack and egg soup with radish.
Step 5
And there you have it – a wonderfully clear, refreshing, and delicious dried pollack and egg soup with radish! It’s perfect for enjoying with a bowl of rice or even on its own for a satisfying meal. Enjoy your cooking!
