Yanbian-Style Pollock Tofu Soup (Myeongtae Dubu Guk)

A comforting Yanbian-style pollock tofu soup featuring tender white fish and soft tofu in a rich, milky broth created by pan-frying the fish and simmering with boiling water.

Ingredients

• 1 whole pollock fish
• 400 g tofu
• 3 stalks green onions
• 3 cloves garlic
• 1 piece ginger
• 1 handful perilla leaves
• 2 tbsp cooking oil
• 1 tsp fine salt
• 0.5 tsp chicken essence
• 0.25 tsp white pepper powder
• 1 L boiling water

Instructions

1. 1Add Tofu Cubes

   

   Once the fish is thoroughly cooked, gently add the prepared tofu cubes into the simmering soup pot.

   Tip: Add the tofu carefully to avoid breaking the delicate cubes.
2. 2Blanch Fish Segments

   

   Briefly blanch the cut fish segments in water at approximately 80 degrees Celsius to effectively eliminate any fishy odor.

   Tip: Keep the water temperature controlled so it does not fully boil during the blanching stage.
3. 3Prepare Tofu and Aromatics

   

   Cut the tofu into even cubes and chop the green onions, minced garlic, and ginger to prepare the aromatics for stir-frying.

   Tip: Chop the aromatics finely so they release their fragrance quickly when heated in the oil.
4. 4Sauté the Aromatics

   

   Heat oil in a pot over medium heat, then add fine salt, green onion, minced garlic, and minced ginger, stirring continuously until fragrant.

   Tip: Adding a bit of fine salt directly to the aromatics helps draw out moisture and builds an aromatic base.
5. 5Pan-fry Fish Head and Tail

   

   Heat oil in a pot over medium heat, add seasonings and aromatics, then place the pollock head and tail in to pan-fry until both sides turn lightly browned, which helps release the proteins.

   Tip: Pan-frying the head and tail first creates a richer, milkier base for the broth later.
6. 6Pan-Fry Fish and Add Boiling Water

   

   Add the pollock head and tail into the pot and pan-fry until both sides are lightly browned to help release the proteins. Pour in boiling water immediately to turn the soup milky white for a richer flavor.

   Tip: Using boiling water instead of cold water is the secret to turning the fish soup milky white and rich instantly.
7. 7Add Remaining Fish Pieces

   

   Pour boiling water into the pot to turn the soup milky white, then add the rest of the fish pieces and skim off any foam after it returns to a boil.

   Tip: Always use boiling water after frying to instantly release fish proteins for a richer flavor.
8. 8Add tofu to the soup

   

   Add the prepared tofu cubes into the simmering fish soup. Once the soup returns to a boil, it is almost ready for the final seasonings and garnishes.

   Tip: Make sure the soup comes back to a full boil after adding the tofu so it heats through evenly.
9. 9Garnish with Perilla and Green Onions

   

   When the soup comes back to a boil after adding the tofu, scatter fresh perilla leaves and chopped green onions over the top before serving.

   Tip: Add the perilla leaves right at the end to preserve their aromatic scent.

Storage & Reheating

Burn It Off

Frequently Asked Questions