The King of Hangover food! Dried Pollock Soup

Dried pollock soup (북엇국) presents a harmonious blend of flavors, where the umami-rich anchovy broth combines with the subtle seafood essence of pollock, creating a delicate yet satisfying base. Sweet notes from sliced vegetables complement the savory tones, while seasonings like garlic and sesame oil add depth. Beyond its taste, this traditional Korean dish holds cultural significance as a comforting winter staple that not only warms the body but also nurtures the spirit. With a history deeply intertwined with Korea's cold seasons, dried pollock soup symbolizes both physical nourishment and emotional comfort by offering not only a delicious meal but also a sense of well-being.

INGREDIENTS

Dried pollock slices 100g Add to cart

Two eggs 

Minced garlic 1T

Salted opossum shrimp 1/2T Add to cart

One serrano pepper 

One green onion

Soy sauce 1T

Salt 1t

Absolute anchovy sauce 1/2T Add to cart

Sesame oil 1T Add to cart

HOW TO MAKE

1. Soak dried pollock slices in a 300ml bowl of water.

2. Squeez out water from pollock slices, and keep the water to make broth later.

3. Stir-fry pollock slices with sesame oil on a pot for about a minute.

4. Add the water used to soak pollock to the pot and add more water (600ml).

5. Add minced garlic, soy sauce, salt, salted opossum shrimp, and bring it to boil.

6. Beat eggs in a bowl and add to the pot while boiling. Stir the soup before dripping eggs in the bowl to the pot to make eggs fluffy.

7. Add in the green onion and boil for another 3 minutes.

8. Serve immediately and enjoy!