Dried Pollock, Bean Sprout, and Kimchi Soup with Rice recipe - ingredients, nutrition and when to eat it
This hearty soup is made by simmering dried pollock, bean sprouts, and kimchi, then serving it over rice.
This hearty soup is made by simmering dried pollock, bean sprouts, and kimchi, then serving it over rice. Its bright, spicy broth pairs well with the pollock’s mild, savory flavor. It’s a comforting choice for a cold morning or a filling lunch.
Soups & stews · 25 minutes to cook
Tips: Cover the pot while cooking the bean sprouts to keep their raw smell down.
Tips: If the kimchi is salty, add soy sauce a little at a time to adjust the seasoning.
Tips: Stir the rice into the soup and simmer briefly so it absorbs the broth and softens.
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Ingredients (1 serving)
- Dried hwangtae (dried pollock) — 25 g
- Bean sprouts — 1 handful
- Napa cabbage kimchi — 0.5 cup
- White rice — 1 bowl
- Water — 500 ml
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Ground black pepper — 0.1 tsp