Clear and Refreshing Dried Pollack and Soybean Sprout Soup (Haejangguk)
Ryu Soo-young’s Dried Pollack Haejangguk with Soybean Sprouts, Radish, and Tuna Extract from ‘Pyeonstorange’
A perfect hangover cure! Try Ryu Soo-young’s signature Dried Pollack and Soybean Sprout Haejangguk, featuring a clear and refreshing broth. The tender dried pollack, crisp soybean sprouts, and refreshing radish create a wonderfully cleansing taste that revitalizes your body from the inside out. This recipe uses tuna extract for an extra umami boost, making it easy for anyone to follow.
Main Ingredients
- 50-60g dried pollack threads
- 500g Korean radish (about 1/4 of a medium radish)
- 1/2 block firm tofu
- 200g soybean sprouts (about 1 handful)
- 1 stalk green onion
- 2 eggs
Seasoning and Broth
- 1/2 Tbsp minced garlic
- 3 Tbsp sesame oil
- 1 Tbsp vinegar
- 3 Tbsp soy sauce for soup
- 3 Tbsp tuna extract
- 1/2 Tbsp coarse sea salt
- 2 liters water
- 1/2 Tbsp minced garlic
- 3 Tbsp sesame oil
- 1 Tbsp vinegar
- 3 Tbsp soy sauce for soup
- 3 Tbsp tuna extract
- 1/2 Tbsp coarse sea salt
- 2 liters water
Cooking Instructions
Step 1
Cut the dried pollack threads (50-60g) into bite-sized pieces, about two finger-widths long. Rinse them lightly under water and gently squeeze out the excess moisture. Rinsing helps to remove any fishy odor. Be careful not to squeeze too hard, as this can cause the pollack to break apart when stir-fried.
Step 2
Peel the Korean radish (500g) and slice it thinly into semi-circular pieces (about 0.5cm thick). Thinly sliced radish will infuse the broth with flavor more effectively and cook faster.
Step 3
Cut the firm tofu (1/2 block) into pieces similar in size to the dried pollack, approximately 2cm x 3cm. Avoid cutting them too small, as they might crumble during cooking.
Step 4
Slice the green onion (1 stalk) diagonally into bite-sized pieces. The onion’s aroma will subtly infuse the soup, enhancing its flavor.
Step 5
Rinse the soybean sprouts (200g) thoroughly under running water and drain them. Soybean sprouts add a refreshing taste and a pleasant crispness to the soup.
Step 6
In a bowl, crack the 2 eggs. Whisk them well to break the yolks and blend evenly, then set aside. The blended eggs will add a smooth texture to the soup.
Step 7
Preheat a pot over medium heat. Add the sesame oil (3 Tbsp) and minced garlic (1/2 Tbsp). Stir-fry the garlic until fragrant, being careful not to burn it. Once fragrant, add the rinsed dried pollack threads and stir-fry over low heat. Adding too much garlic can make the broth cloudy, so use the measured amount. Stir-frying the pollack well deepens the soup’s flavor.
Step 8
When the pollack starts to turn slightly golden, add 2 liters of water and the sliced radish. Bring the soup to a boil over high heat. Skim off any scum that rises to the surface for a cleaner broth.
Step 9
Once the broth is boiling vigorously, add the vinegar (1 Tbsp), soy sauce for soup (3 Tbsp), tuna extract (3 Tbsp), and coarse sea salt (1/2 Tbsp). Stir well to combine. Cover the pot, reduce the heat to medium-low, and simmer for 20 minutes to allow the flavors of the radish and pollack to fully develop. Adding vinegar enhances the umami and helps prevent the broth from becoming cloudy.
Step 10
After simmering for 20 minutes, add the sliced tofu to the pot. Slowly drizzle the beaten eggs over the soup. Avoid stirring immediately; let the eggs cook for a moment. Once the soup begins to simmer gently, turn off the heat and let it cook for another 3 minutes using residual heat. This ensures the eggs cook softly without dispersing into the soup, making for a beautiful presentation.
Step 11
Finally, add the washed soybean sprouts and the sliced green onions. Cover the pot and let it simmer for just 3 more minutes. This completes your delicious Dried Pollack and Soybean Sprout Haejangguk, with the crisp texture of the sprouts and the aroma of the green onions harmonizing beautifully. Enjoy while hot!
