Baek Jong-won's Dried Pollack Soup with Beef Bone Broth
A restaurant-style dried pollack soup with enhanced umami from salted shrimp and a deep, rich flavor from dried pollack stir-fried in sesame oil, using store-bought beef bone broth.
Ingredients needed 3 servings
Recipe
Cooking tips
- Soaking the dried pollack strips for too long will cause the flavor to leach out, so it's best to only lightly moisten them for about 3 seconds to retain their moisture and tenderness.
- Store-bought beef bone broth products often have a base seasoning, so taste the broth first and adjust the amount of salted shrimp to avoid making it too salty.
- On busy mornings or when short on time, shredding the radish can significantly reduce cooking time.
- Do not stir immediately after pouring in the egg mixture; this prevents the broth from becoming cloudy and allows the egg to cook into soft, distinct ribbons.
Recommended for
- Those looking for a hearty and deeply flavorful soup to cure a hangover after heavy drinking the night before.
- Those who prefer a richer, nuttier broth over a clear, plain dried pollack soup made with water.
- Those who want to easily and quickly create a restaurant-quality, deep flavor using store-bought beef bone broth.
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