AI-generated imageKorean Dried Pollock Soup with Potato, Tofu and Egg (4 Servings)
An everyday Korean clear soup made by soaking dried pollock, sautéing it in sesame oil, then simmering with potatoes, tofu and cooked egg. No detoxification or hangover treatment claims are made.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Soak 57 g dried pollock in about one cup warm water for 20 minutes; squeeze lightly and tear into bite-size strips, reserving the soaking water.
- 02
Slice potato into thin half-moons, cut 170 g tofu into bite-size cubes and two scallions into 2.5 cm lengths; beat one egg.
- 03
Heat 2 tsp sesame oil over medium heat and sauté the squeezed pollock for 2–3 minutes until fragrant.
- 04
Add enough fresh water with reserved soaking liquid to total 1.44 L, add 1 tbsp soup soy sauce, bring to a boil and simmer covered about 7–8 minutes.
- 05
Add potato, tofu and 1 tsp minced garlic; simmer about five minutes or longer until a chopstick pierces the potato easily.
- 06
Add scallions, drizzle beaten egg into the gently boiling soup and cook until all egg strands are fully set. Taste before adding salt and pepper.
- 07
Serve hot in four bowls. Refrigerate leftovers in shallow containers within two hours, use within 3–4 days or freeze, and reheat to 74°C.
Helpful source links
Before you cook
Dried pollock contains fish; tofu/soy sauce contains soy, some soy sauce wheat, egg contains egg, and sesame oil sesame. Cook egg fully, refrigerate leftovers within two hours, use within 3–4 days or freeze, and reheat to 74°C.
Allergens: 생선(북어) / Fish (dried pollock) / 魚（干しスケトウダラ）, 대두(두부·국간장) / Soy (tofu and soy sauce) / 大豆（豆腐としょうゆ）, 밀(일부 국간장) / Wheat in some soy sauces / 一部しょうゆの小麦, 달걀 / Egg / 卵, 참깨(참기름) / Sesame (sesame oil) / ごま（ごま油）
Image & source credits
AI-generated image.
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