Dried Pollock Hangover Soup with Rice recipe - ingredients, nutrition and when to eat it
This soup with rice is made by gently simmering dried pollock, bean sprouts, and radish in a clear broth.
This soup with rice is made by gently simmering dried pollock, bean sprouts, and radish in a clear broth. Its hearty, savory broth and crunchy bean sprouts make it a comforting choice for lunch or dinner on a chilly day.
Seafood · 25 minutes to cook
Nutrition (per 832.3g serving): 479.8 kcal · protein 28.7g · carbohydrate 73g · fat 6.6g · sodium 631mg
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 savory aroma in the broth.
Tips: Cover the pot while cooking the bean sprouts to reduce their raw smell and keep them crisp.
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Ingredients (1 serving)
- Dried pollock strips — 25 g
- Soybean sprouts — 70 g
- Korean radish — 50 g
- Cooked rice — 1 bowl
- Green onion — 15 g
- Minced garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Soup soy sauce — 1 tsp
- Water — 450 ml
- Salt — 0.3 g