Refreshing Pollock and Egg Soup: A Hearty Bowl for Any Meal!
Clear and Revitalizing Pollock Egg Soup Recipe
A comforting soup is essential for our table every day. I decided to use a piece of dried pollack from the freezer to make a clear and refreshing pollock and egg soup. This soup combines the deep umami of pollack with soft, tender egg and crisp radish for a wonderfully satisfying dish. It’s perfect for a hangover cure or a hearty meal on its own.
Ingredients
- 1 dried pollock (body part)
- 1/5 Korean radish (approx. 150g)
- 2 Cheongyang peppers
- 1/2 stalk green onion
- 5 cups rice water (1L)
- 2 eggs
- 2 Tbsp soy sauce for soup or anchovy sauce
- 1/2 Tbsp minced garlic
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, soak the dried pollock in cold water for about 5 minutes until softened. Squeeze out excess water, remove any bones, and then tear the flesh into bite-sized pieces, about 2-3 cm long. Slice the radish thinly or julienne it, and finely chop the Cheongyang peppers. Crack the eggs into a bowl, whisk them to break the yolks and remove any stringy bits until smooth.
Step 2
Heat a pot over medium heat and add 2 Tbsp of sesame oil. Add the torn pollock and sliced radish, and sauté for 2-3 minutes. This step removes any fishy smell from the pollack and enhances its nutty flavor.
Step 3
Pour 5 cups (1L) of rice water into the pot with the sautéed pollock and radish. Bring to a boil over high heat, then reduce the heat to medium and simmer for about 5-7 minutes, or until the radish becomes translucent. Using rice water makes the broth smoother and more subtly flavored.
Step 4
Once the soup is boiling, add 1/2 Tbsp of minced garlic. Season with 2 Tbsp of soy sauce for soup or anchovy sauce. Adjust the seasoning to your taste. Finally, slowly pour the whisked eggs in a circular motion around the edge of the pot. Avoid stirring immediately to allow the egg to form beautiful ribbons.
