Dried Pollack and Bean Sprout Soup: A Spicy and Refreshing Recipe
How to Make Delicious Dried Pollack and Bean Sprout Soup – Perfect for Chilly Weather!
This Dried Pollack and Bean Sprout Soup offers a delightful combination of savory dried pollack and crisp bean sprouts, creating a wonderfully refreshing and slightly spicy broth. It’s the perfect hearty soup to warm you up on cool, breezy days. Packed with nutrients from both pollack and bean sprouts, this soup is not only delicious but also incredibly beneficial for your health. Enjoy a bowl to feel instantly warmed and revitalized.
Ingredients
- 300g fresh bean sprouts
- 50g dried pollack (threaded)
- 2 Korean green chili peppers
- 2 stalks of scallions
- 2 Tbsp gochugaru (Korean chili powder)
- 1 liter broth (anchovy or kelp stock recommended)
- 1 Tbsp minced garlic
- 2 Tbsp fish sauce (e.g., tuna, anchovy, or sand lance)
- 2 Tbsp soup soy sauce
- 2 Tbsp rice wine (mirin, soju, or ginger wine can be substituted)
- (Measurements are based on a standard Korean dining spoon)
Cooking Instructions
Step 1
Begin by preparing the dried pollack. Tear or cut the dried pollack into bite-sized pieces, about 5-7 cm long. This makes it easier to eat and prevents tangling during cooking.
Step 2
Rinse the prepared dried pollack briefly under cold running water. Avoid soaking it, as this can wash away its delicious flavor. Gently squeeze out excess water after rinsing.
Step 3
Wash the fresh bean sprouts thoroughly under cold water. Ensure all dirt and debris are removed for a clear and clean broth. Drain the washed bean sprouts well.
Step 4
Slice the scallions diagonally. If you prefer a spicier soup, finely chop the Korean green chili peppers. (Tip: For convenience, you can chop chili peppers in advance and store them in the freezer. This saves time and prevents your hands from feeling spicy after chopping.)
Step 5
Prepare the flavor base for the spicy broth. In a small bowl, combine 2 Tbsp gochugaru, 3 Tbsp water, 1 Tbsp minced garlic, and 2 Tbsp fish sauce. Mix well. Soaking the gochugaru in water beforehand helps it dissolve smoothly into the broth, resulting in a cleaner taste and deeper flavor without any powdery residue.
Step 6
Pour 1 liter of broth into a pot and bring it to a boil. An anchovy and kelp stock or even rice water works well, but a clear anchovy stock tends to enhance the umami of this soup beautifully.
Step 7
Once the broth is boiling vigorously, add the washed bean sprouts and the prepared dried pollack. Stir in the pre-soaked gochugaru mixture. The aroma will start to fill your kitchen!
Step 8
Add 2 Tbsp of soup soy sauce to season the soup. To eliminate any potential fishy smell from the dried pollack, add 2 Tbsp of rice wine. If you don’t have rice wine, you can substitute it with mirin, soju, or ginger wine. This step is key to a clean, refined taste.
Step 9
Simmer until the bean sprouts are cooked through but still retain a slight crunch. Add the sliced scallions and chili peppers, and cook for another minute. A pinch of black pepper can be added just before turning off the heat for extra aroma. (Taste Adjustment Tip: If the soup is not salty enough, add a little salt. If it’s too salty, add more water. If it’s bland, add more soup soy sauce or salt to reach your desired flavor.)
Step 10
Congratulations! Your simple yet flavorful Dried Pollack and Bean Sprout Soup is ready. It looks as delicious as it tastes!
Step 11
Notice how the broth is clear and inviting, not cloudy. This is thanks to soaking the gochugaru beforehand, which allows it to meld into the soup for a cleaner, more delicate flavor profile.
Step 12
The bean sprouts are perfectly tender yet delightfully crisp, and the broth is refreshing, subtly spicy, and incredibly clean, making it the perfect soup to invigorate your senses.
Step 13
The tender pieces of dried pollack are a joy to eat. This soup harmoniously blends the flavors of the sea and land, offering both delicious taste and excellent health benefits.
Step 14
For Koreans, no meal is complete without a bowl of delicious soup! Ladling this hearty soup over rice creates a comforting, warming experience that melts away the day’s fatigue. After a long day of work, savor this nourishing dish to soothe both body and soul – that’s what living is all about!
Step 15
The rice grains absorb the refreshing, spicy broth beautifully, making every spoonful incredibly tasty. It’s the kind of soup that warms you from the inside out and naturally boosts your energy. As the weather gets cooler, this kind of soup becomes even more appealing. While we’re often told to limit broth for health reasons, it’s hard to resist when it’s this good! The flavor concentrated in the broth is often more delicious than the solid ingredients, and properly enjoying it means mixing rice into the broth, right? This is why we’re known as a ‘nation of soups.’ In this crisp weather, a bowl of refreshing and subtly spicy soup is truly the best.
