Delicious and Refreshing Dried Pollack Soup (Hwangtae Guk)
Easy to Make Dried Pollack Soup – Perfect for a Cold or Hangover
This Hwangtae Guk recipe features the deep umami of dried pollack combined with refreshing radish, creating a comforting and satisfying soup that warms you from the inside out. It’s a fantastic choice for a hangover cure or whenever you crave a hearty bowl of soup. Best of all, it’s incredibly easy to prepare, even for beginners.
Main Ingredients
- Dried pollack (Hwangtae) 1 handful (pre-cut)
- Radish 1/4 medium (or approx. 150g)
- Green onion 1 stalk
- Eggs 2
Seasoning & Broth
- Fish sauce or anchovy sauce (Chamchi-ek) 2 Tbsp (or soy sauce for soup)
- Minced garlic 1 Tbsp
- Sesame oil 2 Tbsp
- Salt (stir-fried salt preferred) to taste
- Anchovy or kelp broth 1.5L (or rice water)
- Fish sauce or anchovy sauce (Chamchi-ek) 2 Tbsp (or soy sauce for soup)
- Minced garlic 1 Tbsp
- Sesame oil 2 Tbsp
- Salt (stir-fried salt preferred) to taste
- Anchovy or kelp broth 1.5L (or rice water)
Cooking Instructions
Step 1
First, lightly soak the dried pollack in cold water for about 1-2 minutes to soften it. Be careful not to soak it for too long, as this can diminish its flavor. Once softened, cut the pollack into bite-sized pieces, about 3-4 cm long. Peel the radish and slice it thinly (about 0.5 cm thick) into half-moon shapes or into bite-sized pieces. Slice the green onion diagonally at about 0.5 cm thickness. Crack the eggs into a bowl and whisk them until smooth.
Step 2
In a pot, combine the prepared dried pollack and 2 Tbsp of sesame oil. Sauté over medium-low heat for 2-3 minutes. This step helps to remove any fishy smell from the pollack and brings out its nutty aroma. Cook until the pollack is slightly golden.
Step 3
Add the sliced radish and 2 Tbsp of fish sauce (Chamchi-ek) to the pot with the sautéed pollack. Stir-fry them together for about 3-4 minutes, until the radish begins to turn translucent. The fish sauce will enhance the pollack’s natural umami and add depth to the soup’s flavor.
Step 4
Pour in 1.5L of your prepared anchovy or kelp broth. While plain water or rice water can be used, using a broth will result in a much richer and more flavorful Hwangtae Guk.
Step 5
Bring the soup to a boil over high heat, then reduce to medium-low and simmer for 10-15 minutes. It’s important to let it cook thoroughly so the radish becomes tender and the flavors meld. Skim off any foam that rises to the surface. Once the flavors have developed, season with salt (or soy sauce for soup) to your liking, and stir in 1 Tbsp of minced garlic for added aroma.
Step 6
Once the soup is clear and simmering nicely, slowly pour the whisked egg mixture in a thin stream around the edges of the pot. Avoid stirring immediately to allow the egg to cook into delicate ribbons.
Step 7
When the egg begins to set into soft curds, add the sliced green onions and let it simmer for another minute or two. Don’t overcook at this stage, as you want the green onions to retain some of their crispness.
Step 8
Your delicious and heartwarming Hwangtae Guk is ready! It’s wonderful served on its own or with a bowl of rice. Enjoy this nourishing and satisfying soup, a perfect dish for cooler weather or whenever you need a comforting meal.
