Korean · Dinner
Pollock Soup
Milky-white Korean fish soup built on pollock fillet simmered with daikon, scallion and garlic in a light anchovy-kombu broth seasoned with fish sauce and a touch of gochugaru for warmth. Served hot with steamed rice, it delivers a clean, savory, mildly spicy broth against tender, flaking fish.
$5
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
268Calories
40.2gProtein
7.1gFat
9.4gCarbs
2.7gSugar
2.1gFiber
1520mgSodium
97mgChol
1.5gSat Fat
960mgPotassium
185mgCalcium
2.5mgIron
3.9mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Cut the pollock into 2-inch pieces, slice the daikon into thin half-moons, cut the scallion into 1-inch pieces, and mince the garlic.
2
Simmer
Combine water, dried anchovies and kombu in a pot over medium heat; bring to a bare simmer and cook 10 minutes until pale gold and fragrant, then strain.
3
Simmer
Return broth to pot, add daikon, bring to a boil over medium-high heat and cook 6 to 8 minutes until daikon turns translucent at edges.
4
Simmer
Add pollock pieces, garlic, gochugaru and fish sauce; simmer over medium heat 5 to 6 minutes until pollock turns opaque, skimming any foam for clear broth.
5
Finish
Stir in tofu cubes and scallion; simmer over low heat 2 minutes until tofu is warmed through, then season with salt and pepper to taste.
6
Plate
Ladle soup into a deep bowl with pollock and tofu distributed evenly; serve hot alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pollock fillet
- 5 oz140g daikon
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp gochugaru
- 66 dried anchovies (about 5g)
- 22 small strip kombu (about 3g)
- 3 cups720ml water
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 block (300g) soft tofu
