Dried Pollack Soup is a traditional Korean soup made with dried pollack simmered in a clear, savory broth. Light yet flavorful, this comforting dish is known for its gentle warmth and soothing qualities.
1. Soak dried pollack in water for 5 minutes and squeeze out excess water.
2. Remove the heads, set them aside, and tear the body into bite-sized pieces.
3. Lightly char the pollack heads in a dry pan until browned and aromatic, then set aside.
4. In a pot, add 2 tbsp of perilla oil and saute thinly sliced potatoes
5. Gradually add some rice-rinsing water (or regular water) little by little, allowing the potatoes to soften.
6. Add the remaining water and charred pollack heads, dried kelp, and Korean green peppers.
7. Simmer for about 20 minutes, then strain the broth and discard solids.
8. Pre-season torn pollack meat with soy sauce.
9. In the pot, add remianing 2 tbsp of perilla oil and saute the seasoned pollack for about 5 minutes.
10. Gradually add some of the strained broth while cooking, and add the remaining broth once incorporated.
11. Simmer together for 5-10 minutes.
12. Enjoy with a bowl of rice!