•We used seaweed, which is rich in potassium, as an ingredient, and used pollack and vegetables to bring out the original taste of the ingredients.
Calories
46kcal
Carbs
6.6g
Protein
3.5g
Fat
0.6g
Sodium
170.4mg
Ingredients
Main
Others
•Required Ingredients : Dried Seaweed(2g), Dried Pollock(4g) •Broth : Dried Pollock Head(5g), Kelp(1g), Shiitake Mushroom(1g), Green Onion(1g), Water(250g) •Seasoning : Sesame Oil(1g), Chopped Garlic(1g), Low-sodium Soup Soy Sauce(2g)
Finding these ingredients in the US
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
- Green OnionKorean large green onion, at Korean markets. Elsewhere use the white parts of several scallions, or a mild leek.
- Shiitake MushroomFresh shiitake are in most supermarket produce sections; rehydrated dried ones give even deeper flavor.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Add water and the broth ingredients and boil to make broth.
🔍Strain the boiled broth through a sieve.
🔍Soak the dried seaweed and dried pollock in water, then cut into bite-size pieces.
🔍Heat sesame oil in the pot and stir-fry seaweed and dried pollock.
🔍Add broth to the pot and boil.
🔍Season with chopped garlic and low-sodium soup soy sauce to finish.