Dried Pollock and Perilla Seed Soup recipe - ingredients, nutrition and when to eat it
This savory soup is made by simmering shredded dried pollock with radish and stirring in ground perilla seeds to finish.
This savory soup is made by simmering shredded dried pollock with radish and stirring in ground perilla seeds to finish. Its mellow, comforting flavor is lovely on a chilly morning or for dinner when you’re craving something warm.
Soups & stews · 25 minutes to cook
Nutrition (per 576.5g serving): 193.1 kcal · protein 19.6g · carbohydrate 9.4g · fat 8.9g · sodium 1473.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mix the ground perilla seeds with a little broth before adding them to help prevent lumps.
Tips: Don’t stir-fry the dried pollock for too long or it can turn tough; add the water before it starts to brown.
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Ingredients (1 serving)
- Shredded dried pollock — 20 g
- Perilla seed powder — 1.5 Tbsp
- Korean radish — 60 g
- Green onion — 0.2 pc
- Garlic — 1 tsp
- Cooking oil — 1 tsp
- Water — 450 ml
- Soup soy sauce — 1 Tbsp
- Salt — 0.5 g