Dried Pollock Soybean Sprout Soup (Kongnamul Bugeo guk)

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Holly Ford

Ingredients

Anchovy stock

  • 7
    cups Water
  • 7
    Large dried anchovies
  • 1
    large piece Dried sea kelp (dashima)

For the soup

  • 1
    tablespoon Sesame oil
  • 2
    cloves Garlic
    finely minced
  • 0.7
    ounce Dried shredded Pollack
    cut into bit size pieces
  • 14
    ounce Soybean sprouts
  • 2
    tablespoons Korean soup soy sauce
  • 1
    tablespoon Korean tuna sauce
    or Korean anchovy sauce
  • 1-2
    pinches Salt
    if needed
  • 1
    Fresh red chili, optional
    sliced
  • 1
    Green onion
    finely chopped

Instructions

1
Make anchovy stock: Simmer dried anchovies and sea kelp in water for 5 minutes. Discard the anchovies and sea kelp, and reserve the stock.
2
Put dried pollock in a bowl of water and take them out right away. Squeeze out firmly to remove excess water.
3
Heat sesame oil in a pot over medium low heat. Add garlic and pollock and stir for 10-15 seconds.
4
Pour the reserved anchovy stock and bring to boil.
5
Add soybean sprouts and cover with a lid. Cook the sprouts for 5-6 minutes over medium low heat.
6
Season the soup with Korean soup soy sauce, tuna sauce. Add salt if needed.
7
Garnish the soup with red chili, if using, and green onion. Serve hot with rice.
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Holly Ford's avatar
Make anchovy stock: Simmer dried anchovies and sea kelp in water for 5 minutes. Discard the anchovies and sea kelp, and reserve the stock.