Dried Pollock and Bean Sprout Hangover Soup
A refreshing Korean hangover soup simmered milky-white with dried pollock and soybean sprouts. Steeping the pollock in perilla oil gives the broth a rich, bone-broth-like depth.
Ingredients
Ingredients
- Water4 cups (2+2)
- Dried kelp (dasima)2 pieces
- Dried pollock strips (hwangtae)1 handful
- Soybean sprouts1 handful
- Green onion1/2 stalk
- Cheongyang chili1
- Eggs1
Sauce & Seasoning
- Perilla oil4 tbsp
- Soy sauce2 tbsp
- Cooking wine1 tbsp
- Minced garlic1/2 tbsp
- Salt1 tsp
- Black pepperA pinch
Directions
- 1
Rinse the dried pollock strips once under running water, squeeze out the moisture firmly, and cut into bite-sized pieces.
- 2
Finely chop the green onion and cheongyang chili.
- 3
Add 2 cups of water and the dried kelp to a pot and bring to a boil, then remove the kelp after 5 minutes.
- 4
Add the dried pollock strips and perilla oil to the kelp broth and boil for 10 minutes. Once the broth turns milky-white, pour in 2 more cups of water and bring to a quick boil.
- 5
Add the soybean sprouts, minced garlic, soy sauce, and cooking wine, and boil for another 5 minutes.
- 6
Add the chopped green onion, cheongyang chili, and black pepper, taste, and adjust the seasoning with salt as needed.
- 7
Finally, crack in an egg and cook until softly set to finish.