Heartwarming and Refreshing Dried Pollack and Radish Soup (Hwangtae Muguk)
Heartwarming and Refreshing Dried Pollack and Radish Soup (Hwangtae Muguk)
How to Make Delicious Dried Pollack and Radish Soup, A Perfect Recipe for Hangover Cures and Cold Winter Days
Introducing a warming and invigorating dried pollack and radish soup, perfect for chilly winter days. It’s not only great as a hangover cure but also makes a wonderfully satisfying meal when the weather is cold. The deep umami flavor of the dried pollack combined with the refreshing taste of radish creates a universally loved dish. Plus, it’s easy to make at home with a straightforward process.
Main Ingredients- 60g Dried Pollack (Hwangtae)
- 280g Radish (approx. 1/4 of a medium radish)
- 200g Tofu (approx. 1/2 block)
- 2 Eggs
- 1 Green Chili Pepper (e.g., Cheongyang pepper)
- 1 Red Chili Pepper (optional, for color)
- 2 Scallions (approx. 15cm long each)
- 1.5L Water
- 3 Beef Bone Broth Cubes (or anchovy-kelp broth)
Seasoning & Others- 1.5 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Salted Shrimp (Saeujeot)
- Salt to taste
- Pinch of Black Pepper
- 1.5 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 Tbsp Salted Shrimp (Saeujeot)
- Salt to taste
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, cut the dried pollack into bite-sized pieces (about 3-5cm). Place the cut pollack in a bowl and soak it in cool water for about 30 seconds to 1 minute until slightly softened. Then, squeeze out any excess water thoroughly. This step helps to remove any fishy smell and achieve a tender texture.
Step 2
Crack the 2 eggs into a separate bowl. Remove the egg white membranes if desired, then whisk them thoroughly with a fork or whisk until well combined. A small pinch of black pepper added here can help eliminate any eggy odor and enhance the flavor.
Step 3
Finely chop the green chili pepper and red chili pepper after removing their stems. Chop the scallions into 15cm lengths, then mince them finely. Dice the tofu into roughly 1.5cm cubes. Slice the radish thinly into half-moon shapes (nabak-썰기). Having all your ingredients prepped and ready will make the cooking process much smoother.
Step 4
Heat a pot over medium-high heat and add 1.5 tablespoons of sesame oil. Once the oil is warm, add the prepared dried pollack and stir-fry for about 1-2 minutes until it becomes fragrant and the fishy smell dissipates. Stir-frying the pollack well is crucial. After the pollack is lightly browned, add the thinly sliced radish and continue to sauté for another 2-3 minutes until the radish turns slightly translucent. This sautéing step deepens the flavors of both the pollack and the radish.
Step 5
Once the pollack and radish are well stir-fried, pour in 1.5 liters of water. Add 3 beef bone broth cubes to create a rich and clear broth. (If you don’t have beef bone broth cubes, anchovy-kelp broth is a good alternative.) Bring the soup to a boil over high heat.
Step 6
When the broth comes to a rolling boil, reduce the heat to medium. Add 1 tablespoon of minced garlic and 1 tablespoon of salted shrimp (saeujeot). Salted shrimp is key for adding a savory depth of flavor to the broth. Let the soup simmer for about 5 minutes to allow the flavors to meld together.
Step 7
After the broth has simmered and developed flavor, carefully add the diced tofu and the whisked egg mixture. Pour the egg mixture in a thin stream around the surface of the soup. Avoid stirring too vigorously immediately after adding the egg; let it cook for about 1 minute until set. Finally, add the chopped scallions, green chili, and red chili peppers. Bring the soup to another brief boil. Taste the soup and adjust the seasoning with salt if needed. Add a pinch more pepper for extra aroma. Serve the hot and delicious dried pollack and radish soup immediately.
