Kim Dae-seok's Dried Pollock and Seaweed Soup
A refreshing and clear dried pollock and seaweed soup with a creamy, rich broth made by sautéing dried pollock and seaweed in perilla oil and soy sauce
Ingredients needed 3 servings
Recipe
Cooking tips
- Microwaving dried pollock strips for 30 seconds before cooking effectively reduces fishy odor.
- Marinating seaweed and dried pollock beforehand and then sautéing helps the seasoning penetrate deeply without sticking to the surface.
- Simmer the broth over medium heat to achieve a creamy texture, then add extra water and continue simmering gently on low heat to preserve the deep umami of the dried pollock.
- If home-made soy sauce is unavailable, use 1 tablespoon of fish sauce (such as anchovy or squid fish sauce) to enhance savoriness.
Recommended for
- Those seeking a non-spicy, refreshing breakfast soup.
- People wanting to eliminate dried pollock’s fishy smell and create a creamy, deep-flavored broth.
- Cooking enthusiasts interested in learning a chef’s key technique for enhancing the umami in seaweed soup.
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