Because of the high price of dried pollock, dried pollock soup is considered something special to make for someone you love. (It’s also a hangover cure.) When the slightly salty, chewy, and flaky fish meets the sweet radish, the result is magical. This soup comes together quickly, and when served with rice, it’s light but filling.
SERVES: 2
INGREDIENTS:
- 1 teaspoon toasted sesame oil
- 1 ounce shredded dried pollock (bug-eo-chae)
- 2 garlic cloves, minced
- 5 cups water
- 2 cups 1-x-1½-x-⅛-inch pieces peeled Korean radish (mu) or daikon
- 1 tablespoon fish sauce or Korean soup soy sauce, preferably homemade
- ½ teaspoon kosher salt
- 1 large egg, beaten
- 2 scallions, chopped
INSTRUCTIONS:
- Heat a large saucepan over medium-high heat. Add the sesame oil, pollock, and garlic and stir with a wooden spoon for 30 seconds to combine.
- Add the water and radish, cover, and cook until fragrant and a little smoky and the radish is soft, about 20 minutes.
- Add the fish sauce and salt, turn the heat down to medium-low, and cook, covered, until the radishes are translucent, 10 to 15 minutes longer.
- Pour the beaten egg into the boiling soup and cook, without stirring, until the egg is cooked and floating on the surface, about 10 seconds.
- Remove the pan from the heat, add the scallions, and serve.
