"Authentic spicy dried pollock soup recipe - Korean comfort food with fiery heat and rich umami broth"
Estimated Nutrition
Ingredients
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Dried pollock (북어)
200g
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Napa cabbage
200g
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Korean red chili flakes (고춧가루)
2 tablespoons
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Onion
1 medium
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Garlic cloves
4 cloves
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Soy sauce
1 tablespoon
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Salt
1 teaspoon
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Water
8 cups
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Sesame oil
1 teaspoon
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Green onion
2 stalks
Local Substitutes
Instead of Dried pollock
Use: Dried cod or salt cod
Reason: Similar firm texture and mild fish flavor
Instead of Korean red chili flakes
Use: Cayenne pepper or crushed red pepper
Reason: Similar heat level and spice profile
Instead of Napa cabbage
Use: Regular cabbage or bok choy
Reason: Available in most regions with similar cooking properties
🧑🍳 Cooking Instructions
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1
Soak dried pollock in cold water for 30 minutes, then tear into bite-sized pieces
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2
Heat water in a large pot and bring to boil
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3
Add pollock and boil for 10 minutes to create a flavorful broth
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4
Dice onion and add to pot along with minced garlic
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5
Stir in red chili flakes and soy sauce
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6
Add napa cabbage and simmer for 8-10 minutes until tender
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7
Season with salt to taste
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8
Drizzle sesame oil and garnish with chopped green onion
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9
Serve hot
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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