Dried Pollock, Bean Sprout, and Kimchi Soup recipe - ingredients, nutrition and when to eat it
This spicy soup is made with dried pollock strips, bean sprouts, and kimchi. The pollock’s savory flavor pairs with the kimchi’s tang, making it a great match…
This spicy soup is made with dried pollock strips, bean sprouts, and kimchi. The pollock’s savory flavor pairs with the kimchi’s tang, making it a great match for rice. It’s a hearty choice for lunch or dinner, especially when you want something warming.
Soups & stews · 20 minutes to cook
Tips: If you start cooking the bean sprouts with the lid off, keep it off until they’re done to reduce their raw, beany smell.
Tips: If the kimchi is salty, add the fish sauce a little at a time and adjust the seasoning at the end.
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Ingredients (1 serving)
- Dried pollock strips — 15 g
- Bean sprouts — 1 handful
- Napa cabbage kimchi — 0.5 cup
- Daikon radish — 40 g
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Korean chili flakes — 0.5 tsp
- Fish sauce — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Water — 450 ml