Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Dried Pollack Soup, Adding Water in Two Stages Makes the Broth Milky White
- Cook time
- 30 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 4
Ingredients
Tap to check offServes 4
Steps
Soak the dried pollack strips to absorb moisture and cut into bite-sized pieces with scissors.
Slice the radish into thin rectangles and thinly slice the cheongyang chili pepper.
Add perilla oil 2T, dried pollack strips, and water 2 cups (400ml) to a pot and boil at a gentle boil for 5 minutes.
When the milky white broth develops, add water 5 cups (1L), yeondu 1T, and radish and simmer on medium-low for 15 more minutes.
Add cheongyang chili pepper and adjust seasoning with fine salt.
Ad
You might also like
Gochujang Anchovy Stir-fry, Tossing in a Cooked Sauce Without Corn Syrup Makes It Just Right and Not Cloying
요리왕비룡 Korean Food Cooking
Sukyuk Boiled Pork - Simmering with Asian Pear and Doenjang Leaves Zero Gamey Odor
요리왕비룡 Korean Food Cooking
Stir-Fried Shiitake Mushrooms, Using Only Salt and Perilla Oil Instead of Soy Sauce Really Brings Out the Aroma
요리왕비룡 Korean Food Cooking
Seasoned Dried Pollack Strips, Tossing While the Sauce Is Still Hot Made the Seasoning Just Right
요리왕비룡 Korean Food Cooking
Stir-fried King Oyster Mushrooms: Just One Spoonful of Oyster Sauce Makes It Taste Like Meat
요리왕비룡 Korean Food Cooking