"Delicate Korean white fish soup with tender pollock and fish cakes. Perfect comfort food lunch recipe."
Estimated Nutrition
Ingredients
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Dried pollock (or cod)
100g
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Fish cakes (white)
150g
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Dashi or anchovy broth
6 cups
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Green onions
2 stalks
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Garlic cloves, minced
2
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Salt
1 tsp
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White pepper
1/4 tsp
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Sesame oil
1 tbsp
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
Rehydrate dried pollock in warm water for 30 minutes, then shred into bite-sized pieces
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2
Bring broth to boil in large pot
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3
Add minced garlic and cook for 1 minute
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4
Add shredded pollock and simmer for 5 minutes
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5
Add sliced fish cakes and cook for 3-4 minutes
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6
Season with salt and white pepper
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7
Add chopped green onions and sesame oil
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8
Serve hot
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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