Hello, this is Jangnamcook!
This dried pollock soup is perfect for the cooler weather we're having these days!
To make a rich, creamy dried pollock soup, make sure to follow the three key points!
[Ingredients]
A large handful of dried pollock (60g)
2 pieces of radish (250g)
Half a green onion (60g)
1 red chili pepper (15g)
1 tablespoon minced garlic (15g)
Tofu (to your taste)
2 tablespoons perilla oil (30g)
1 tablespoon anchovy fish sauce (15g) (can be substituted with other fish sauce)
Salt
Pepper
2 eggs (optional)
1.5L water
1/2 cup sake (100g/ optional)
[Instructions]
1. Cut the dried pollock into 4-5cm lengths and rinse it quickly in water.
2. Squeeze out the water, then mix the dried pollock with 2 tablespoons of perilla oil.
3. Prepare the radish, green onion, red chili pepper, and tofu.
4. In a pot, add the dried pollock, 1/2 cup of sake, and enough water to cover the ingredients, and bring it to a boil.
5. After boiling for 5 minutes, add 1 more cup of water and simmer for an additional 5 minutes to extract the flavors.
6. Once the flavor is fully extracted, add plenty of water, cover with a lid, and simmer over medium heat for 30 minutes.
7. After 30 minutes, add the tofu, prepped vegetables, fish sauce, salt, and pepper for seasoning.
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