Spicy Dried Pollock Soup recipe - ingredients, nutrition and when to eat it
This spicy soup is made with dried pollock strips, radish, and soybean sprouts, simmered with Korean chili flakes for a peppery kick.
This spicy soup is made with dried pollock strips, radish, and soybean sprouts, simmered with Korean chili flakes for a peppery kick. The clear, savory broth and tender pollock make it a comforting choice for breakfast or a filling meal with rice.
Soups & stews · 25 minutes to cook
Tips: Don’t fry the dried pollock strips for too long, so they stay tender.
Tips: Cook the soybean sprouts with the lid on to keep their strong smell down.
Tips: Adjust the heat with the amount of Korean chili flakes, and season first with soup soy sauce, then with salt.
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Ingredients (1 serving)
- Dried pollock strips — 25 g
- Radish — 70 g
- Soybean sprouts — 50 g
- Korean chili flakes — 1 tsp
- Minced garlic — 0.5 Tbsp
- Green onion — 0.3 pc
- Sesame oil — 1 tsp
- Soup soy sauce — 1 Tbsp
- Salt — 0.5 g
- Water — 450 ml