Park Eun-young's Authentic Dried Pollack Soup

Name: Park Eun-young's Authentic Dried Pollack Soup
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: a handful of dried mackerel; a handful of soybean sprouts; 1/5 piece of radish; 1 egg; 1 tablespoon sesame oil; appropriate amount of salt; a little pepper

A nourishing hangover-remedy soup with a rich, milky broth made from dried pollack stock, deeply simmered for maximum flavor and freshness

20 min Difficulty Easy Soups & stews

Main ingredients

dried pollack soybean sprouts radish egg

Ingredients needed 2 servings

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dried pollack soybean sprouts radish egg

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Recipe

Soak the dried mackerel in water for 30 minutes, then squeeze out the moisture and cut into bite-sized pieces with scissors. (★Important: Do not discard the soaking water—it forms the base of a deep, rich broth!)
Slice the radish into medium-thick pieces that still offer a crisp, refreshing crunch, and gently beat the egg in a bowl.
Heat 1 tablespoon of sesame oil in a pot, then add the prepared mackerel and sauté until the characteristic fishy smell disappears.
Continue sautéing until the mackerel becomes dry and crumbly, then pour in half of the reserved mackerel soaking water and simmer vigorously to create a creamy, rich broth.
Once the broth has developed depth, add the sliced radish and the remaining soaking water, then continue boiling until the radish becomes translucent.
Season the broth with salt and a pinch of pepper, then stir in the washed soybean sprouts to enhance the refreshing taste.
When the broth begins to bubble vigorously, slowly pour the beaten egg around the edge of the pot. Wait without stirring until the egg sets on the surface, then gently swirl it once or twice to blend softly.

Soak the mackerel in water for 30 minutes, squeeze dry, cut into bite-sized pieces, and keep the soaking water aside.
Sauté the mackerel thoroughly in sesame oil until fishy odor is gone, then add half the soaking water and simmer until the broth turns creamy.
Add the radish and remaining soaking water, then boil until tender. Season with salt and pepper to taste.
Add soybean sprouts and egg mixture in sequence, then boil briefly for a fresh, satisfying finish.

Cooking tips

Never boil the mackerel directly in water—this easily brings out a fishy smell. Always sauté it in sesame oil until all moisture evaporates before adding water, which ensures a creamy, bone broth-like consistency.
Do not stir immediately after adding the egg mixture—this causes the eggs to break apart and makes the broth cloudy. Let the egg set gently on the surface, then lightly swirl once or twice for a smooth, elegant finish.

Recommended for

Those seeking a rich, authentic hangover soup that’s refreshing and satisfying the next day after drinking alcohol.
Home cooks who want to make a deep, savory homemade soup using only basic ingredients, without relying on store-bought broth packets.

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