Classic Pollack Tofu Soup (Myeongtae Dubu Guk)

A nourishing, milky-white Korean-inspired soup featuring tender Alaska pollack and firm tofu simmered with aromatic ginger and scallions.

Ingredients

• 2 sections Alaska pollack fish
• 0.5 block old tofu
• 3 stalks scallions
• 3 slices fresh ginger
• 2 pieces dried chili peppers
• 1 tbsp cooking wine
• 1 tbsp cooking oil
• to taste salt
• 0.5 tsp white pepper powder
• 3 cups boiling water

Instructions

1. 1Cut the pollack fish

   

   Place the Alaska pollack fish on a clean white cutting board. Using a sharp kitchen knife, cut the fish into even sections.

   Tip: Make sure to wash the fish thoroughly after cutting to remove any remaining residue.
2. 2Cut the tofu into cubes

   

   Take half a block of old tofu and cut it evenly into small bite-sized cubes on a clean cutting board.

   Tip: Old firm tofu holds its shape much better in soups than soft or silken tofu.
3. 3Prep scallions and ginger

   

   Chop scallions into small sections and slice fresh ginger thinly to prepare the aromatics for the soup base.

   Tip: Slice the ginger evenly so it infuses its flavor cleanly into the hot oil during frying.
4. 4Blanch the pollack fish

   

   Transfer the cut pollack fish pieces into a pot filled with water. Bring the water to a boil to blanch the fish and help eliminate fishy odors.

   Tip: Adding a spoonful of cooking wine to the blanching water helps neutralize strong odors effectively.
5. 5Sauté aromatics

   

   Heat cooking oil in a cooking pot over medium heat. Add the sliced scallions, ginger, and dried chili peppers, sautéing them until fragrant.

   Tip: Keep the heat moderate so the spices release their aromas without burning.
6. 6Stir-fry the fish with aromatics

   

   Add the prepared pollack fish pieces directly into the pot with the sautéed scallions, ginger, and chili peppers. Stir-fry them briefly together to absorb the flavors.

   Tip: Stir gently to avoid breaking the delicate fish pieces during this quick toss.
7. 7Add boiling water and simmer

   

   Pour boiling water into the pot containing the sautéed fish pieces, cover with a lid, and cook on high heat for 5 minutes.

   Tip: Always use boiling water when making fish soup to instantly lock in flavor and create a rich, milky broth.
8. 8Season the soup

   

   Season the boiling fish soup with a spoonful of salt and white pepper powder, stirring well to blend the flavors.

   Tip: White pepper gives the fish soup a warm kick without altering its light color.
9. 9Add the tofu cubes

   

   Gently add the cubed old tofu into the boiling soup, allowing it to absorb the savory flavors of the broth.

   Tip: Add the tofu gently to avoid breaking the cubes apart in the boiling liquid.
10. 10Simmer until milky white

    

    Cover the pot with the lid and simmer on medium-low heat for 10 minutes until the soup turns rich and milky white, then serve.

    Tip: Simmering on medium-low heat ensures the proteins break down slightly to create that signature milky broth.

Storage & Reheating

Burn It Off

Frequently Asked Questions