Dried Pollock Soup Demonstration by Maangchi
The video demonstrates dried pollock soup with radish, tofu and egg. Follow FOOD's 160 g potato and 40 g pollock without egg, and check fish/sesame allergens.
Official cooking video · Maangchi · YOUTUBEClear Dried Pollock and Potato Soup
A simple Korean clear soup of rehydrated dried pollock, potato and scallions.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Soak 40 g dried pollock in 200 ml water for 10 minutes, rinse and gently squeeze; discard soaking water. Slice 160 g potato into 5 mm half-moons, cut 35 g scallions to 2 cm and mince 10 g garlic.
- 02
Heat a medium saucepan over medium heat for 1 minute; add 10 ml sesame oil and sauté the pollock for 2 minutes, stirring.
- 03
Add 800 ml water and potato. Bring to a full boil over medium-high heat in about 4 minutes, then simmer on medium for 10–11 minutes until potato is fork-tender; verify fish reaches 63°C/145°F with a thermometer.
- 04
Add garlic, scallions, 1.5 g salt and 0.2 g pepper, simmer over medium heat for 2 more minutes until scallions soften, and divide between 2 bowls.
Helpful source links
Before you cook
Contains fish and sesame. Check dried-fish labels for other allergens. Verify the fish reaches 63°C/145°F. Refrigerate leftover soup in shallow containers at or below 4°C/40°F within 2 hours, eat within 3–4 days, and reheat to 74°C/165°F.
Allergens: fish, sesame
Image & source credits
These illustrations stand in for food photos.
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