Korean Dried Pollock Soup
A gentle Korean dried pollock soup: briefly sauté pollock and radish in sesame oil, then finish the clear broth with tofu and egg ribbons.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Dried pollock strips45 g
- Korean radish180 g
- Firm tofu150 g
- Egg1 large
- Scallion25 g
🥣 Sauce & Seasoning
- Sesame oil2 tsp
- Minced garlic1 tsp
- Soup soy sauce1 tbsp
- Fine saltstart with 1/4 tsp
👨🍳 Cooking Steps
Briefly moisten the pollock in cold water for about 20 seconds and drain. Gently squeeze only until it no longer drips, then slice radish into 3 mm pieces.
Heat sesame oil in a pot over medium-low. Sauté pollock and radish with a spatula for 2 minutes; when the edges turn lightly golden, add garlic for 20 seconds.
Add 900 ml water and skim foam once it boils. Cover halfway and simmer 12 minutes until the radish looks translucent.
Add tofu and soup soy sauce; simmer 2 more minutes. Pour in beaten egg in a thin stream around the edge, wait 15 seconds, then make one broad stir to form ribbons.
Add sliced scallion, adjust with salt, and turn off the heat. Rest 1 minute, then serve hot.
🌟 Pro Chef Tips
- • Brief soaking and a gentle squeeze keep the broth clean rather than murky.
- • Season after the radish turns translucent so you can taste its sweetness before adding salt.
⚠️ Avoid Common Pitfalls
- ❌ If the broth turns cloudy, pour the egg in a thin stream at the edge and wait 15 seconds before one stir next time. For a finished cloudy soup, strain it and finish with fresh tofu and scallion.
- ❌ Tough pollock usually means it was sautéed too long over high heat. Next time, keep it to 2 minutes over medium-low before adding water.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
