Main ingredients 🥩
Pollack chunksRadishGreen onionPerilla sproutsGreen chili peppersGochujangDoenjangMackerel fish sauceRed pepper powderBeef dashiShellfish dashiSoy sauceMinced garlicMung bean sproutsMonosodium glutamate
Okjubu's Pollack Soup
A simple and refreshing pollack soup cooked without fishy odor using a versatile, spicy seasoning blend.
🙋 Recommended for
- ⭐ Those seeking a spicy and refreshing broth to refresh and cleanse the palate after drinking
- ⭐ Home cooks who want to successfully prepare a fish soup without fishy smell
Ingredients needed 🛒3 servings
- Pollack chunks 1 whole fish portion
- Radish 1/4 piece
- Green onion 1 bunch
- Perilla sprouts 1 handful
- Green chili peppers 2 pieces
- Gochujang 2 tablespoons
- Doenjang 1 tablespoon
- Mackerel fish sauce 2 tablespoons
- Red pepper powder 1 tablespoon
- Beef dashi 1 tablespoon
- Shellfish dashi 0.5 tablespoon
- Soy sauce 3 tablespoons
- Minced garlic 1 tablespoon
- Sugar 1/3 tablespoon
- Mung bean sprouts as desired (optional)
- Monosodium glutamate a pinch
Recipe 🍳
- Slice radish thinly, add water, and bring to a boil to make a clear radish broth.
- Once the broth boils, add chopped green onions.
- Add gochujang, doenjang, mackerel fish sauce, red pepper powder, beef dashi, shellfish dashi, soy sauce, and minced garlic in the specified amounts to season.
- Add cleaned pollack meat and the stem portion of perilla sprouts for aroma, then bring to a boil.
- Add sugar and finely sliced green chili peppers, and optionally include mung bean sprouts based on preference.
- Add a small amount of monosodium glutamate for enhanced umami flavor, and once the pollack is fully cooked, finish by topping with perilla leaves just before serving.
- Boil radish and water to create a clear broth.
- Add green onions and all the measured seasoning ingredients to adjust taste.
- Add pollack meat, perilla stems, and green chili peppers, and bring to a rolling boil.
- Enhance savoriness with sugar and monosodium glutamate, then serve after the fish is fully cooked, topping with perilla leaves.
Cooking tips 💡
- Using well-cleaned pollack with internal organs and dark membranes removed helps eliminate bitterness and fishy odor.
- Add perilla stems early to enrich the broth flavor, and reserve the leaves to be added at the end to preserve their crisp texture.
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