Kim Dae-seok's Dried Pollock and Soybean Sprout Soup

• dried pollock 60g
• bean sprouts 300g
• water 1.5L
• sesame oil 1 tablespoon
• green chili peppers 1
• scallions 1/2 bunch
• red chili peppers 1/2
• minced garlic 1/2 tablespoon
• soy sauce 1 tablespoon
• egg 1
• salt 2/3 tablespoon
• pepper 2 pinches

Recipe 🍳

Cooking tips 💡

• Do not fry dried pollock directly from dry state. Briefly soak and rub them in water to thoroughly eliminate their characteristic strong odor.
• Sesame oil easily smokes and spoils at high heat, so always add a bit of water to keep the mixture moist and stir-fry slowly over medium-low heat.
• Avoid using fermented salted shrimp, as its distinct aroma can overpower the natural richness of dried pollock. Instead, use soy sauce for umami and salt for clean salinity—this enhances the soup’s refreshing quality.

Recommended for 🙋

• ⭐Those seeking a cleaner, deeper-flavored hangover soup after drinking alcohol.
• ⭐People who want a refreshing, crisp taste without the fishy or strong aroma of dried pollock.
• ⭐Those looking to make a rich, golden broth using only minimal basic seasonings that blend perfectly with the palate.