Spicy Pollock and Bean Sprout Soup recipe - ingredients, nutrition and when to eat it
This spicy, warming soup is made by simmering semi-dried pollock, bean sprouts, and radish in a gochugaru seasoning.
This spicy, warming soup is made by simmering semi-dried pollock, bean sprouts, and radish in a gochugaru seasoning. The refreshing sprouts and mild pollock go well with rice on a chilly evening.
Soups & stews · 35 minutes to cook
Tips: After adding the pollock, avoid stirring often with a ladle so the flesh doesn't break apart; gently shake the pot instead.
Tips: After adding the bean sprouts, cover the pot while they cook to help reduce their raw, beany smell.
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Ingredients (1 serving)
- Semi-dried pollock — 150 g
- Soybean sprouts — 1 handful
- Radish — 80 g
- Gochugaru (Korean red pepper flakes) — 1 Tbsp
- Minced garlic — 1 tsp
- Green onion — 0.3 pc
- Doenjang (fermented soybean paste) — 0.5 tsp
- Soup soy sauce — 1 tsp
- Water — 500 ml
- Salt — 0.5 g