Warm up with the savory and nourishing flavors of Dried Pollack Soup, a traditional Korean dish that's both hearty and healthy. This comforting soup combines tender dried pollack, radish, shimeji mushrooms, and aromatic vegetables in a light yet flavorful broth seasoned with Wangshin Soy Sauce and sesame oil. Perfect as a standalone meal or paired with rice, this soup is a delightful way to enjoy authentic Korean cuisine at home.
Dried Pollack Soup is a classic Korean soup that balances delicate flavors with hearty ingredients. Featuring tender dried pollack, radish, and shimeji mushrooms, this soup is simmered to perfection in a savory broth enhanced with Wangshin Soy Sauce, garlic, and sesame oil. Light yet satisfying, it’s a go-to comfort dish for cold days or whenever you’re craving a taste of Korea. Easy to prepare and packed with nutrients, Dried Pollack Soup is a wholesome addition to any meal.
Ingredients
- Radish: 3.5 oz
- Shimeji mushrooms: 1/3 pack
- Onion: 1/4
- Green onion: 1/3 stalk
- Green chili pepper: 1
- Dried pollack: 0.7 oz
- Wangshin Soy Sauce: 1 tsp Buy
- Sesame oil: 1 tsp
- Minced garlic: 1 tsp
- Water: 5 cups
- Salt: to taste
Directions
- Cut the radish into thin, 1.2-inch square pieces. Separate the shimeji mushrooms into small bite size pieces, thinly slice the onion, and diagonally slice the green onion and chili pepper.
- Soak the dried pollack in water (not included in the ingredient list) for about 5 minutes, then drain and gently squeeze.
- In a pot, sauté sesame oil, radish, Wangshin Soy Sauce, and minced garlic over low heat. When the ingredients soften, add the dried pollack. Add 1 cup (8 oz) of water and bring to a boil
- Add the remaining 4 cups (32 oz) of water.
- Add the shimeji mushrooms and onion, and simmer for about 15 minutes.
- Add the green onion and chili pepper, and season with salt to taste.
