"The secret to a rich, milky broth is the initial sauté with sesame oil and boiling with a small amount of water to capture the deep umami essence."
Estimated Nutrition
Ingredients
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Main: 50-60g Dried Pollack, 200g Korean Radish
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Sub: 1/2 block Tofu, 1 Egg, 1/2 stalk Green Onion
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Broth: 1.2L Water (or Anchovy Kelp Broth)
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Seasoning: 2 tbsp Sesame Oil, 1 tbsp Minced Garlic, 1 tbsp Soup Soy Sauce, 0.5-1 tbsp Fish Sauce, Salt, Pepper
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[재료]
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주재료: 북어채 50~60g, 무
200g
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부재료: 두부 1/2모, 달걀 1개, 대파
1/2대
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육수: 물(또는 멸치 다시마 육수)
1.2L
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양념: 참기름 2큰술, 다진 마늘 1큰술, 국간장 1큰술, 멸치액젓 0.5~1큰술, 소금, 후추
Local Substitutes
Instead of Dried pollock
Use: Dried cod or haddock
Reason: Similar white fish texture and mild flavor
Instead of Dashi
Use: Chicken or vegetable broth
Reason: Creates comparable umami base
Instead of Fish cakes
Use: Tofu cubes or white beans
Reason: Vegetarian alternative with similar texture
🧑🍳 Cooking Instructions
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1
Sauté: Stir-fry pollack and radish in sesame oil.
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2
First Boil: Add minimal water to extract the essence.
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3
Simmer: Add remaining water, simmer, and skim foam.
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4
Season: Add garlic, soy sauce, fish sauce, and tofu.
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5
Egg: Pour egg in circles, don't stir.
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6
Finish: Add green onion and pepper.
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7
[조리법]
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8
볶기: 참기름에 북어채와 무를 충분히 볶습니다.
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9
1차 끓이기: 물을 자작하게 붓고 뽀얀 국물을 냅니다.
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10
나머지 끓이기: 남은 물을 넣고 15분간 끓이며 거품을 걷어냅니다.
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11
간 맞추기: 마늘, 국간장, 액젓으로 간을 하고 두부를 넣습니다.
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12
달걀 추가: 달걀물을 두르고 젓지 않고 익힙니다.
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13
마무리: 대파와 후추로 마무리합니다.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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