1
Pour 2L of water into a pot and add half a stalk of green onion, 3 Cheongyang chili peppers, 15g of dried kelp, and a handful of large dried anchovies that have been microwaved for 30 seconds to remove fishiness.
⏱️ 0m 30s
Pollack Soup (Dongtae-tang)
Chef Kim Dae-seok's recipe for a spicy and refreshing pollack soup without any fishy taste.
KoreanSoup & Stew
⏱️ 25 min total📝 17 steps
What You'll Need
Pollack2 whole
Water2L
Green onion1 stalk
Cheongyang chili pepper3
Dried kelp15g
Large dried anchovies1 handful
Radish300g
Sun-dried salt1 tbsp
Soup soy sauce1 tbsp
Chili powder4 tbsp
Clams2 handfuls
Sea squirt1 handful
Pollack roe/liverappropriate amount
Pollack miltappropriate amount
Minced garlic1 tbsp
Minced ginger1/3 tbsp
Tofu200g
Crown daisy1 handful
Seafood seasoning1/2 tbsp
Instructions
2
Boil over medium heat for 12 minutes to create a rich broth.
⏱️ 12m 0s3
Remove the kelp, anchovies, green onion, and Cheongyang chili peppers.
4
Cut 300g of radish in half and slice thinly as if sharpening a pencil, then add to the pot.
5
Clean the 2 pollacks (already cleaned at the store) by removing blood, impurities, and gills, then add to the pot.
6
Add 1 tbsp of sun-dried salt.
7
Add 1 tbsp of soup soy sauce.
8
Cover and simmer over medium heat for 10 minutes.
⏱️ 10m 0s9
Add 3 tbsp of chili powder.
10
Add 2 handfuls of clams and 1 handful of sea squirt.
11
Add the prepared pollack roe/liver and milt.
12
Add 1 tbsp of minced garlic.
13
Add 1/3 tbsp of minced ginger.
14
Add an additional 1 tbsp of chili powder.
15
Top with 200g of tofu, sliced green onion, and half a tablespoon of seafood seasoning.
16
Cover and boil for 3 more minutes.
⏱️ 3m 0s17
Finish by topping with a handful of crown daisy.