Dried pollack seaweed soup [Dried pollack seaweed soup] How to c
As the weather gets cooler, you look for a lot of warm soup. Among them, I made dried pollack seaweed soup, which is simple but has a thick soup Each house has a different way of boiling and different seasoning ingredients, but I think it's the most delicious recipe in my experience.
4 serving
Within 30 minutes
곰배밥상
Ingredients
  • Seaweed
    80g
  • Seaweed
    20g
  • Korean style soy sauce
    4~5T
  • crushed garlic
    2T
  • perilla oil
    5T
  • Water
    1.5L
Video
Cooking Steps
STEP 1/11
First, soak the seaweed in cold water for 10 to 15 minutes.
STEP 2/11
Rinse the dried pollack lightly in water and remove the dust and remove the thorns
STEP 3/11
Wash the soaked seaweed 3 to 4 times, squeeze out the water, and cut it into bite-sized pieces
STEP 4/11
Please prepare rice water if you have it, and if you don't, you can use bottled water.
STEP 5/11
Put 5T of perilla oil on high heat.
You can use sesame oil instead of perilla oil. Add enough oil to remove the fishy taste of dried pollack.
STEP 6/11
Stir-fry the dried pollack
STEP 7/11
If the dried pollack is properly stir-fried, add soaked seaweed and continue to stir-fry it, then season it with soy sauce. You can also mix the fish sauce.
STEP 8/11
Add 1.5L of rice water, close the lid, and boil it.
STEP 9/11
Boil it for 5 to 10 minutes
STEP 10/11
Add 2T of minced garlic
STEP 11/11
Cover again and simmer over low heat for at least 5 minutes.
Seaweed soup tastes better if you boil it for a long time. It's better if you cool it down and boil it again
If you like perilla seed powder, add 3~4T of perilla seed powder at the end to make it a savory perilla seed seaweed soup!
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