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Dried pollock radish soup

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 70 g Dried pollock
  • 450 g Daikon radish or Korean radish
  • 300 g Firm tofu
  • 50 g Green onion
  • 2 tbsp Perilla oil or sesame oil
  • 5 cups Water
  • 1 tbsp Korean soup soy sauce (Guk-ganjang, 국간장)
  • 1 tbsp Salted shrimp (Saeu-jeot, 새우젓) or salt

Instructions
 

  • Soak dried pollock (북어채) in a bowl with water and let it soak for a few minutes until slightly softened. Cut into bite-sized pieces if it’s not already cut properly. Reserve the soaking water—this adds a deep, savory flavor to the soup.
  • Slice the radish into 1cm thick half-moon pieces for a tender yet firm texture.
  • Cube the tofu into bite-sized pieces.
  • Slice the green onion into 2-3 cm pieces.
  • Heat a pot over medium heat and add 1 tbsp of perilla oil (or sesame oil). Add the sliced radish and soaked pollock and stir-fry for about 3 minutes until the radish becomes slightly translucent.
  • Pour in the reserved soaking water (about 5 cups). For a richer broth, add 1 anchovy soup stock tablet (optional). Bring the soup to a boil over high heat.
  • Once the soup is boiling, add the cubed tofu. Reduce the heat to medium and let it simmer for 20 minutes until the flavors deepen.
  • Taste the soup and season with Korean soup soy sauce (국간장) and salted shrimp (새우젓). Adjust the saltiness to your preference.
  • Add the sliced green onion and let it boil for 1 more minute.
  • Turn off the heat and serve the soup hot. Enjoy with a bowl of steamed rice and simple side dishes (banchan, 반찬).