Dried Pollack Seaweed Soup & tuna vegetable pancake / 황태미역국 & 참치야채전

Try these recipes that inspire memories of a Korean home meal! 


Dried Pollack Seaweed Soup / 황태미역국

Ingredients (serving 2)
20g Dried Pollack
10g Dried Seaweed (Sea mustard=Miyeok)
5tsp Perilla oil 
A pinch of sea salt 


1. Soak dried seaweed in 750ml cold water for 30 minutes, drain, then squeeze the seaweed for to get moisture out. Save the water for broth! 


2. In a large pot, bring the soaking water from step 1 + 500ml water to a full boil. Meanwhile, mix dried pollack with perilla oil in another pot. heat up the pot and stir fry pollack for 3-5minutes, until when it’s about to change the color. Add soaked seaweed and keep stirring.

3. Pour boiling water from step2 into a pot spet3. Boil everything together for 20minutes or more. Add sea salt to taste. Serve with a bowl of cooked rice. If you have Kimchi and tuna egg vegetable pancake to serve with, even better!

Tuna vegetable pancake / 참치야채전

Ingredients (serving 2)
1 canned tuna can
5 eggs
1/2cup for chopped vegetables (we used onion/carrot/scallion) 
Vegetable oil

Garnish: Seasoned dried seaweed(nori) and sesame seeds


1. In a mixing bowl, add 5 eggs and chopped vegetables and mix them all together. Drain oil from a canned tuna and pat with kitchen towel. Add it into the vegetable mixture. 

2. Heat up a pan and grease with vegetable oil. Place a scoop of pancake mixture on the pan. Repeat it as many as you need to. Flip once. Garnish with nori and sesame seed. Serve with ketchup.

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