How to cook cool and thick dried pollack bean sprout soup
Dried pollack bean sprout soup is good to eat as a hangover if you boil it in advance when you have a weekend drinking appointment! I'll make a cool and deep dried pollack soup because the dried pollack is poured out. :)
2 serving
Within 30 minutes
눈크미
Ingredients
  • dried pollack salad
    30g
  • Bean sprouts
    80g
  • anchovy broth
    800g
  • leek
    1/2ea
  • Green pepper
    1ea
  • egg
    1ea
  • perilla oil
    1TS
  • crushed garlic
    1TS
  • Korean style soy sauce
    1TS
  • salted shrimp
    1/2TS
  • ground pepper
    little
Cooking Steps
STEP 1/11
Soak the dried pollack in water for about a minute and squeeze the water out.
STEP 2/11
Remove the yellow-tipped bean sprouts, wash them 2-3 times in running water, and sieve them to remove moisture.
STEP 3/11
Remove the dried pollack with scissors and cut it into bite-sized pieces of 4-5cm.
STEP 4/11
Prepare green onions and green peppers (Cheongyang peppers).
STEP 5/11
Put perilla oil in a pot, turn it on over medium-low heat, add dried pollack, and stir-fry it until the shape is bent.
STEP 6/11
When it's done, add 650g of anchovy stock and put it on high heat.
STEP 7/11
As soon as you heat it up, add minced garlic, salted shrimp, and soy sauce and mix well.
STEP 8/11
When the broth starts to boil, turn down to medium heat, cover, and simmer for 20 minutes.
STEP 9/11
When the dried pollack is fully boiled in the broth, add the remaining 150g of the broth and bean sprouts and boil it for 3 to 4 minutes.
STEP 10/11
When the bean sprouts are cooked, add green onions and green peppers and boil them.
STEP 11/11
Then, sprinkle pepper and put an egg in the middle to complete the dried pollack bean sprout soup.
It's good if you mix the eggs and boil it in the brothYo~ And perilla oil goes well with dried pollack rather than sesame oil, so I recommend using perilla oil when stir-frying it. :)
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