Kim Dae-seok's Dried Pollock and Seaweed Soup

• dried seaweed 20g
• dried pollock strips 50g
• water 1.5L
• mirin 1 tablespoon
• soy sauce 2 tablespoons
• perilla oil 1 tablespoon
• minced garlic 1 tablespoon
• salt 0.5 tablespoon
• home-made soy sauce (or fish sauce) 1 tablespoon

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.