Spicy Pollack and Bean Sprout Soup
Spicy Pollack and Bean Sprout Soup for Hangover Relief!
Why has it been raining so much lately? It’s not even the monsoon season… this spring rain feels more intimidating than welcome. I didn’t sleep well last night and woke up late, only to find out there was a huge thunderstorm and lightning at 3 AM! My child said they woke up early due to the storm and couldn’t go back to sleep. I really hope the rain stops soon. The weather is gloomy and the floor is sticky, so I turned on the dehumidifier, which helped a bit. I’ve been rambling about the weather instead of food. This is a spicy pollack and bean sprout soup I made because it was raining.
Ingredients- 1 bag Bean Sprouts (approx. 200g)
- 30g Dried Pollack Flakes
- 0.5 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean Chili Powder)
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- A little Green Onion
- 1 packet Seasoning Soup Base (included with bean sprouts)
Cooking Instructions
Step 1
Rinse the dried pollack flakes briefly under cold water to remove any impurities, then cut them into bite-sized pieces. Place the pollack flakes and 1.5 liters of water in a pot and bring to a boil. (Tip: Sautéing the pollack flakes lightly in sesame oil adds more nutty flavor, but today we’re boiling them directly to utilize the bean sprout soup base.)
Step 2
After 18 years of marriage, this is my first time trying to make bean sprout soup with a soup base! I’m cooking it with anticipation for a unique flavor. Even if you’re not a newlywed, trying new recipes is always fun. ^^;;;
Step 3
Once the pollack has started to infuse its flavor into the broth, add the entire bag of bean sprouts. Usually, one might only use half a bag, but today, I’m adding it all for my partner’s hangover meal. Adding the bean sprout soup base along with it will enhance the depth of flavor.
Step 4
While a clear broth is nice, on a rainy day, a spicy soup is the best! To the broth where the bean sprouts and pollack are simmering, add 2 tablespoons of gochugaru (Korean chili powder) and 0.5 tablespoon of minced garlic to give it a spicy kick. Let it boil vigorously to allow the flavors to meld well.
Step 5
When the soup starts to boil, add the chopped green onions. Taste the soup and if it’s too bland for your preference, add 1 tablespoon of soup soy sauce (Guk-ganjang) to adjust the seasoning. (Tip: The bean sprout soup base already contains seasonings, so you can achieve a savory flavor without additional MSG. Adjust to your taste.)
Step 6
Thanks to the bean sprout soup base, the soup has a good fundamental savory taste. Unless you are extremely sensitive to flavors, this spicy pollack and bean sprout soup will be a satisfying meal to warm you up on a chilly, rainy day.
