Pollack Soup (Dongtae-tang)

Name: Pollack Soup (Dongtae-tang)
Total time: 5 min
Cuisine: Korean
Ingredients: Pollack 2 fish; Pollack milt 100g; Pollack roe 100g; Tofu 1/2 block; Korean radish 200g; Water dropwort (minari) 100g; Green onion 1 stalk; Onion 1/2 piece; Salted shrimp a little; Cheongyang chili pepper 2 peppers; Red chili pepper 2 peppers; Lee Bo-eun's broth pack 1 pack; Green onion leaves 5 stalks; Rice-washed water 3 cups; Cooking wine 6 tbsp; Salt 1 tbsp; Clear rice wine (Cheongju) 3 tbsp; Dried radish strips 10g; Dried anchovies for broth 20g; Dried pollack fillet 20g; Dried shiitake mushroom slices 5g; Dried red chili pepper 1 pepper; Whole black peppercorns 10 grains; Wasabi paste 1 tbsp; Gochujang (red chili paste) 2 tbsp; Doenjang (soybean paste) 1 tbsp; Red chili powder 5 tbsp; Soup soy sauce 3 tbsp; Dark soy sauce 2 tbsp; Minced garlic 2 tbsp

A spicy pollack soup recipe that removes the fishy smell and brings out a clean, refreshing broth flavor.

KoreanSoup & Stew

⏱️ 5 min total📝 11 steps

🍳 Start Cooking

What You'll Need

Pollack2 fish

Pollack milt100g

Pollack roe100g

Tofu1/2 block

Korean radish200g

Water dropwort (minari)100g

Green onion1 stalk

Onion1/2 piece

Salted shrimpa little

Cheongyang chili pepper2 peppers

Red chili pepper2 peppers

Lee Bo-eun's broth pack1 pack

Green onion leaves5 stalks

Rice-washed water3 cups

Cooking wine6 tbsp

Salt1 tbsp

Clear rice wine (Cheongju)3 tbsp

Dried radish strips10g

Dried anchovies for broth20g

Dried pollack fillet20g

Dried shiitake mushroom slices5g

Dried red chili pepper1 pepper

Whole black peppercorns10 grains

Wasabi paste1 tbsp

Gochujang (red chili paste)2 tbsp

Doenjang (soybean paste)1 tbsp

Red chili powder5 tbsp

Soup soy sauce3 tbsp

Dark soy sauce2 tbsp

Minced garlic2 tbsp

Ginger juice1 tsp

Instructions

Cut the pollack into pieces about 2cm thick and clean out any internal impurities.

In a bowl, combine the prepared pollack, green onion leaves, 3 cups of rice-washed water, 3 tbsp of cooking wine, and 1/2 tbsp of salt to thaw.

Place the milt, roe, and liver in a bowl and season with 3 tbsp of clear rice wine, 1 tbsp of salt, and 1 tsp of minced garlic.

In a pot, add 3 cups of rice-washed water, dried radish strips, dried anchovies, dried pollack, dried shiitake slices, dried red chili, and whole peppercorns to boil the broth pack.

Cut the radish, onion, green onion, Cheongyang chili, and red chili into large pieces.

In a bowl, mix the wasabi paste, gochujang, doenjang, red chili powder, soup soy sauce, dark soy sauce, cooking wine, minced garlic, and ginger juice to make the seasoning paste.

Add the radish and onion to the boiled broth and bring to a boil.

Dissolve the prepared seasoning paste into the broth and bring to a boil.

Add the thawed pollack and the seasoned internal organs (milt, roe) and boil.

⏱️ 5m 0s

Add the tofu, green onion, Cheongyang chili, and red chili, and boil for a little longer.

Finally, top with plenty of water dropwort and season with salted shrimp to finish.