Clear and Savory Dried Pollock and Seaweed Soup (Hwangtae Miyeok-guk)
Clear and Savory Dried Pollock and Seaweed Soup (Hwangtae Miyeok-guk)
A Refreshing and Deeply Flavorful Dried Pollock and Seaweed Soup Recipe
Introducing Hwangtae Miyeok-guk, a soup celebrated for its clear, refreshing broth and rich flavor. Unlike beef seaweed soup, this version offers a distinct, invigorating taste that’s perfect for alleviating hangovers or enjoying on a chilly winter day. Let’s make a satisfying meal with this delightful Hwangtae Miyeok-guk. Using rice water adds a wonderfully smooth and deep umami to the soup.
Main Ingredients- Dried seaweed (Miyeok) 15g
- Dried pollock (Hwangtae) 40g
Soup Seasoning- Rice water 7 paper cups (1 paper cup = 150ml)
- Sesame oil 4 Tbsp
- Soup soy sauce (Guk-ganjang) 3 Tbsp
- Fish sauce (Chamchi-aekjeot) 1 Tbsp
- Rice water 7 paper cups (1 paper cup = 150ml)
- Sesame oil 4 Tbsp
- Soup soy sauce (Guk-ganjang) 3 Tbsp
- Fish sauce (Chamchi-aekjeot) 1 Tbsp
Cooking Instructions
Step 1
First, soak the dried seaweed (15g) in lukewarm water for about 10 minutes until it becomes soft and pliable. This rehydrates the dried seaweed.
Step 2
Rinse the rehydrated seaweed thoroughly under running water to remove any impurities. Squeeze out excess water by hand, then cut it into bite-sized pieces, about the width of a fingernail, using scissors.
Step 3
Lightly moisten the dried pollock (40g) with cold or lukewarm water and gently squeeze out any excess water. Be careful not to soak it for too long, as this can diminish its flavor.
Step 4
Cut the squeezed dried pollock into pieces about the width of a fingernail, similar to the seaweed. This will contribute to a richer broth.
Step 5
Heat 4 tablespoons of sesame oil in a pot over medium heat. Add the cut dried pollock and stir-fry for about 1 minute, ensuring it doesn’t burn. Sautéing until the pollock releases its savory aroma is key.
Step 6
Once the pollock is lightly sautéed, add 1 tablespoon of fish sauce and 1 tablespoon of soup soy sauce, and continue to stir-fry. Then, add all the prepared rehydrated seaweed and stir-fry for another 3 minutes, allowing the ingredients to meld together.
Step 7
Now, pour in 3 paper cups (approx. 450ml) of rice water. Bring the soup to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes. Rice water adds a smooth texture and umami to the broth.
Step 8
Once the broth starts to turn milky white, add the remaining 4 paper cups (approx. 600ml) of rice water. Continue to simmer over medium-low heat for another 15 minutes to develop a deep flavor. A gentle simmer allows the flavors of the pollock and seaweed to fully infuse into the soup.
Step 9
When the soup is well-simmered and the ingredients are tender, add the remaining 2 tablespoons of soup soy sauce to season the soup to taste. If needed, you can add salt to further adjust the seasoning according to your preference. Once seasoned, turn off the heat. Ladle the delicious Hwangtae Miyeok-guk into bowls and serve hot.
