Dried Pollock Soup - Stir-Frying in Perilla Oil and Pouring Broth Creates a Milky White Soup

Steps

1. 1

   Place dried pollock heads in a pot, pour enough water to submerge, boil for 1 minute, then rinse in cold water. Remove gills and fins and wash thoroughly under running water.

2. 2

   Add the dried pollock heads and 3L of water to a pot, bring to a boil, cover, and simmer over low heat for 40 minutes to make broth.

3. 3

   Soak shredded dried pollock in water to remove small bones, then cut to one finger-joint size.

4. 4

   Heat 1T perilla oil in a pot, add shredded dried pollock, and stir-fry until almost all moisture evaporates.

5. 5

   Pour the pollock broth in small amounts several times to create a milky white broth, then season with salt and serve.