Alto and Kim Ha Jin's deep and deep seaweed soup recipe
Alto's daily side dish, Kim Ha-jin's deep and deep dried pollack seaweed soup recipe, Alto's seasonal table, Kim Ha-jin's dried pollack seaweed soup, was broadcast. There was dried pollack in the freezer, so I tried it.
3 serving
Within 30 minutes
저녁노을
Ingredients
  • Seaweed
    30g
  • dried pollack
    100g
  • Water
    12cup
  • salted anchovies
    3TS
  • Soy sauce
    3TS
  • perilla oil
    4TS
  • Garlic
    5TS
  • ground pepper
    little
Cooking Steps
STEP 1/3
Rinse the seaweed lightly two to three times and cut it into bite-size pieces for 10 minutes. *I use cut seaweed.
STEP 2/3
Stir-fry dried pollack in a dry frying pan over high heat for about 5 minutes and shake off the powder.
STEP 3/3
Stir-fry perilla oil, soaked seaweed, and dried pollack. Boil 12 cups of rice water, anchovy extract, soy sauce, garlic, and pepper and complete.
1. The reason why you should wash the seaweed gently is that when you mix it, slippery ingredients come out, so it hurts the texture and taste. 2. The reason why dried pollack is stir-fried is that the fishy taste is removed and the savory taste and savory taste increase. 3. The reason for adding rice water is to remove the smell of seaweed and dried pollack and add a deep and rich taste. 4. The reason why I added anchovy sauce is so delicious! It acts as a condiment. 5. Add plenty of garlic to increase the flavor of seaweed soup.
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