Pollack Soup
HB-16104 · Hand-built original · Korean
A spicy pollack soup in anchovy broth with radish, bean sprouts, crown daisy greens and enoki mushrooms under a doenjang-chili sauce.
KoreanSoupDairy-freeEgg-freeHigh Fiber
Main ingredient: pollack
Pairs well with: steamed rice, kimchi, seasoned vegetables, rolled omelet
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 whole pollack
- 1/8 radish
- 1 handful bean sprouts
- 1/2 stalk green onion
- 5 stems crown daisy greens
- 1/2 package enoki mushrooms
- 1 quart anchovy broth
- Seasoning: 1/2 paper cup anchovy-kelp broth
- Seasoning: 2 tablespoons chili powder
- Seasoning: 1/2 tablespoon doenjang (soybean paste)
- Seasoning: 1 tablespoon soup soy sauce
- Seasoning: 1 tablespoon minced garlic
- Seasoning: 1 tablespoon cooking wine (matsul)
- Seasoning: black pepper, a little
Method
- Cut the radish into flat squares, slice the half stalk of green onion diagonally and trim the ends of the crown daisy greens and enoki mushrooms.
- Mix the anchovy-kelp broth, chili powder, doenjang, soup soy sauce, minced garlic, cooking wine and black pepper into the seasoning sauce.
- Add the radish squares to the anchovy broth with half the seasoning sauce and boil them for about 10 minutes.
- Add the whole pollack and the bean sprouts with the rest of the seasoning sauce and boil the soup until the fish is cooked.
- Finish the pollack soup with the green onion, crown daisy greens and enoki mushrooms boiled in for about 5 minutes.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).