Dried Pollock and Seaweed Rice Soup recipe - ingredients, nutrition and when to eat it
This Korean rice soup is made by gently simmering dried pollock and seaweed, then serving it with rice.
This Korean rice soup is made by gently simmering dried pollock and seaweed, then serving it with rice. The mild broth gets a savory boost from the pollock, making it a hearty choice for breakfast or when you’d like a comforting meal.
Soups & stews · 25 minutes to cook
Nutrition (per 745g serving): 424.9 kcal · protein 21.4g · carbohydrate 68.7g · fat 5.6g · sodium 658.6mg
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: Sauté the shredded dried pollock in sesame oil first to bring out its nutty aroma in the broth.
Tips: For softer, more tender rice, add it to the pot; for distinct grains, place it in a bowl and pour the soup over it.
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Ingredients (1 serving)
- Dried pollock strips — 20 g
- Dried seaweed — 3 g
- Cooked rice — 1 bowl
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Soup soy sauce — 1 tsp
- Water — 500 ml