Korean dried pollock and egg soup
Dried pollock and Korean radish make a light broth with silky ribbons of cooked egg and sliced scallion.
- Prep
- 15 min
- Cook
- 25 min
Scale the recipe
Ingredients
- shredded dried pollock weigh before soaking
- 50 g
- Korean radish
- 160 g
- water
- 6 C
- egg For a fractional egg, beat it first and use the required share.
- 1 piece
- scallion
- 1/2 stalk
Seasonings
- toasted sesame oil
- 2/3 T
- minced garlic
- 1/3 T
- Korean soup soy sauce
- 1 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Soak the pollock
Rinse 50 g of pollock and soak in lukewarm water for 10 minutes. Remove any bones, squeeze gently and tear into bite-size strips. Discard the soaking water.
-
Prepare radish and egg
Slice 160 g of radish into thin bite-size pieces and finely slice 1/2 stalk of scallion. Beat 1 piece in a bowl.
-
Sauté the pollock and radish
Heat 2/3 T of sesame oil in a pot over medium heat. Sauté the pollock and radish for 2–3 minutes.
-
Simmer the broth
Add 6 C of water, 1/3 T of garlic and 1 T of soup soy sauce. Bring to a boil, then simmer over medium heat for 14–16 minutes until the radish is translucent.
-
Cook the egg ribbons
Add the scallion and drizzle the beaten egg into the bubbling soup. Leave it undisturbed at first. Simmer for 3–5 minutes more until the egg is set throughout and the broth reaches 74°C (165°F).
