Jung Ho-gyun's Milky Dried Pollock Soup
A dried pollock soup made by pounding the fish to soften it, then boiling it over high heat while adding water in stages to create a rich, milky broth.
Ingredients needed 2 servings
Recipe
Cooking tips
- Pounding the dried pollock with a mallet helps it release more flavor and makes the flesh much more tender.
- Adding water in stages and boiling over high heat is the key to achieving a deep, milky broth like the ones served in specialty restaurants.
Recommended for
- Those who need a refreshing hangover soup with a deep, milky broth.
- Those who want a rich, restaurant-style dried pollock soup in a short cooking time.
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