Korean Spicy Pollack Soup

People often complain about being stressed, having irregular diets, and being in a sub-healthy state. In fact, when you are resting, you can learn to cook and reward yourself on weekends. Next, I’ll introduce you to Korean spicy pollack soup. You must find time to make it yourself.

1. Remove the internal organs of the freshwater fish and wash it clean (the fish head was already removed when I bought it. If it is a whole fish, you can keep the head and cook it into broth).

2. Cut the processed pollack into 3-4 cm segments. The tail can be left bigger, I cut it shorter. .

3. Wash the radish and remove the radish leaves. You can also use white radish.

4. Peel the radish and slice it into slices about 0.5 cm thick.

5. Wash the zucchini and cut into thick slices.

6. Cut the tofu into pieces.

7. Wash the green peppers and cut them into rings diagonally.

8. Wash the water celery and cut into small pieces.

9. Wash the onion and cut into shreds.

10. Cut the green onions into sections diagonally.

11. Add whitebait broth or pollack head broth into the pot and bring to a boil (if you don’t have it, you can just use water).

12. Add chili powder, radish and onion and cook for about 10 minutes.

13. Add pollack, minced ginger and sake, and simmer with the lid open (to remove the fishy smell) until the pollack is cooked through.

14. Add zucchini, tofu, chili sauce and light soy sauce, and simmer over medium heat for about 3 minutes.

15. (Add tofu and chili sauce).

16. Finally, add celery, green onions, chili peppers, and minced garlic, simmer briefly, add appropriate amount of refined salt to taste, turn off the heat and serve.

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Today’s introduction ends here. I wonder if you have learned the recipe for Korean spicy pollack soup? So as long as you follow the editor's steps, you will definitely succeed. Come on!