Refreshing Pollack and Bean Sprout Soup
The Ultimate Hangover Cure: How to Make Refreshing Pollack and Bean Sprout Soup
On a day when a cool, refreshing soup comes to mind, I made this Pollack and Bean Sprout Soup. It’s delicious whether you boil it vigorously in a stone pot like a hangover soup, or chill it after cooking and enjoy it cold. 🙂 The deep, savory flavor of dried pollack combined with the refreshing taste of bean sprouts will fill your stomach and warm your soul.
Ingredients- Dried pollack (hwangtae) 40g
- Green onion 1/2 stalk
- Green chili peppers 2
- Bean sprouts 200g
- Perilla oil 3 Tbsp
- Secret coin broth cubes 3
- Water 1.8L
- Minced garlic 1 Tbsp
- Fleur de sel (flower salt) 1/3 Tbsp
- Soup soy sauce 1 Tbsp
Cooking Instructions
Step 1
Take about 40g of dried pollack (hwangtae) and soak it in cold water for about 5 minutes. If you soak it for too long, the flavor can become diluted.
Step 2
Gently squeeze out excess water from the soaked dried pollack. Then, cut it into bite-sized pieces (about 3-4 cm) using a knife or scissors.
Step 3
Finely chop about half a stalk of green onion. Using both the white and green parts adds good flavor.
Step 4
Thinly slice the radish into 0.5cm thick pieces, like slices of a fan. This adds a refreshing sweetness to the soup.
Step 5
For a bit of spiciness, finely chop 2 green chili peppers. You can adjust the amount based on your preference for heat.
Step 6
Rinse 200g of bean sprouts thoroughly under running water. After washing, drain them well in a colander.
Step 7
Heat about 3 tablespoons of perilla oil in a deep pot or wok.
Step 8
Add the prepared dried pollack and sliced radish to the pot. Stir-fry over medium-low heat for about 3 minutes, stirring constantly to prevent burning. Cook until the pollack becomes fragrant and the radish turns slightly translucent.
Step 9
Pour 1.8L of water into the pot with the sautéed pollack and radish.
Step 10
Add 3 secret coin broth cubes to create a deep and clear broth, similar to anchovy broth.
Step 11
Add 1 tablespoon of minced garlic for a boost of savory flavor.
Step 12
Turn the heat to high and bring the soup to a rolling boil.
Step 13
Once boiling, reduce the heat to medium-low and continue to simmer for about 5 more minutes, allowing the flavors to meld.
Step 14
After 5 minutes, add all the rinsed bean sprouts. Cover and cook for another 5 minutes. It’s best not to overcook the bean sprouts to maintain their crisp texture.
Step 15
After 5 minutes, add 1 tablespoon of soup soy sauce to give the broth a subtle umami flavor and a nice color.
Step 16
Taste and adjust the seasoning. Add about 1/3 tablespoon of fleur de sel (flower salt) to season. If it’s not salty enough, gradually add more salt to reach your desired taste.
Step 17
Just before turning off the heat, add all the chopped green onions and green chili peppers for a burst of fresh aroma.
Step 18
After adding the fragrant scallions and peppers, simmer for another 3 minutes. Your refreshing Pollack and Bean Sprout Soup is ready! 🙂
Step 19
The milky, clear broth is incredibly delicious, with the deep flavor of pollack and the refreshing taste of bean sprouts! Pour it over a bowl of rice, and you’ll finish it in no time.^^
Step 20
For a true hangover soup experience, serve it in a stone pot, crack an egg into it, and boil it vigorously. It’s just as delicious! 🙂
