Baek Jong-won's Dried Pollack and Seaweed Soup

Recipe 🍳

Cooking tips 💡

• Stir-frying dried pollack strips directly can cause them to burn easily and become tough. The key is to lightly soak them in water to add moisture before stir-frying.
• Using only soup soy sauce for seasoning can make the broth too dark. Use about 2 tbsp of soup soy sauce for aroma and season the rest with salt and fish sauce.
• Fish sauce can be any type (anchovy, sand lance, tuna extract, etc.) and adds deep umami to the soup.
• The longer seaweed soup simmers, the more flavor compounds are extracted from the seaweed and dried pollack, making it richer. It's best to simmer for at least 20 minutes when you have the time.