Savory Dried Pollack and Egg Soup
Simple Dried Pollack Soup Recipe: Delicious Hwangtae Gyeran Guk (Dried Pollack and Egg Soup)
When you need a quick and hearty soup, take some dried pollack from your freezer and whip up this delicious Dried Pollack and Egg Soup. It’s satisfying and perfect for any meal, offering a comforting, savory flavor.
Ingredients
- 40g dried pollack strips
- 2 Tbsp perilla oil
- 1 handful of green onions
- 3 eggs
- 500ml anchovy broth
- 1 cup dried pollack soaking water
- 0.5 Tbsp soy sauce for soup
Cooking Instructions
Step 1
First, rinse the dried pollack strips quickly under running water to remove any dust, or gently wipe them with a damp kitchen towel or cloth. Cut the cleaned pollack into bite-sized pieces (about 5cm long) and soak them in cold water for about 5 minutes until softened. Reserve the soaking water; it will be used to enrich the broth.
Step 2
Gently squeeze out excess water from the soaked pollack strips. Heat 2 tablespoons of perilla oil in a pot over medium-low heat, then add the pollack and sauté until fragrant and slightly chewy, about 2-3 minutes. This step brings out the savory flavor of the pollack.
Step 3
Once the pollack is lightly toasted and slightly firm, pour in 500ml of anchovy broth and the reserved 1 cup of pollack soaking water. Bring the mixture to a boil over high heat.
Step 4
When the broth comes to a boil, reduce the heat to medium-low and simmer for 10 minutes. This allows the flavors of the pollack to fully infuse into the soup, creating a milky and comforting broth. Season with 0.5 Tbsp of soy sauce for soup. Adjust seasoning with salt if needed.
Step 5
Add the chopped green onions (both white and green parts) to the simmering soup. The fresh, mild onion flavor will complement the broth beautifully.
Step 6
In a separate bowl, whisk the 3 eggs until smooth, breaking the yolks and ensuring no thick strands remain. Once the soup is boiling again, slowly drizzle the beaten eggs in a circular motion around the edges of the pot. Wait for about 1 minute without stirring to allow the eggs to set slightly. Then, gently stir with chopsticks to break the egg into ribbons, preventing the soup from becoming cloudy.
Step 7
Ladle the finished soup into serving bowls. For an extra touch of freshness, sprinkle with a pinch of black pepper according to your preference. Enjoy this clean, savory, and satisfying pollack and egg soup – perfect with a bowl of rice!
