Hearty and Refreshing Dried Pollack Soup (Hwangtae Guk)
Hearty and Refreshing Dried Pollack Soup (Hwangtae Guk)
How to Make a Soothing and Delicious Dried Pollack Soup
This recipe uses dried pollack (Hwangtae) leftovers from ancestral rites to create a simple yet deeply savory and refreshing soup. It’s perfect as a hangover cure, with its clear, invigorating broth and satisfying flavor. A comforting dish for cooler days!
Ingredients- 1 dried pollack (Hwangtae)
- 1 bowl of Korean radish (Daikon), sliced
- 1/4 block of firm tofu
- 1 egg
- 1 handful of green onions
- 1 Korean green chili pepper (optional, for a spicy kick)
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1 Tbsp salted shrimp (Saeujeot)
- 1 Tbsp soup soy sauce (Guk-ganjang)
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables that will give your soup its wonderful flavor. Slice the Korean radish thinly, about 0.5cm thick, into bite-sized pieces. Cut the tofu into approximately 1.5cm cubes. Thinly slice the green onions and chili pepper at an angle. Finely mince the garlic.
Step 2
Gently rinse the dried pollack under running water to remove any dust. Be careful not to soak it for too long, as this can dilute the flavor. Use kitchen scissors to snip off the tail fins and head. Then, tear the body of the pollack into manageable pieces, about 3-4cm long. Remove any tough bones. Lightly pat the torn pollack dry with paper towels; this helps it achieve a better texture when stir-fried.
Step 3
Now, let’s start stir-frying. Heat a pot over medium heat and add 2 tablespoons of sesame oil. Once the sesame oil becomes fragrant, add the prepared dried pollack.
Step 4
Reduce the heat to low and stir-fry the pollack for 2-3 minutes, ensuring it doesn’t burn. Continue to cook until a savory aroma is released. This step is key to removing any fishiness and enhancing the soup’s depth of flavor.
Step 5
Sprinkle a pinch of black pepper over the stir-fried pollack to further eliminate any lingering odors. Add the sliced Korean radish and continue to stir-fry with the pollack for another 2-3 minutes. This process helps the radish release its refreshing sweetness into the soup.
Step 6
Once the radish looks slightly translucent, pour in 800ml (about 4 cups) of cold water. Bring the soup to a boil over high heat, then reduce the heat to medium. Cover the pot and let it simmer for at least 20 minutes. This allows ample time for the flavors of the pollack and radish to infuse into the broth.
Step 7
After the broth has simmered sufficiently, add the seasonings. Stir in 1 tablespoon of salted shrimp and 1 tablespoon of soup soy sauce. Salted shrimp adds umami and a refreshing taste, while soup soy sauce helps maintain a clear broth color while seasoning.
Step 8
Now it’s time to add the remaining ingredients. Add 1 tablespoon of minced garlic and the cubed tofu. Gently stir to avoid breaking up the tofu, and simmer for another 3-4 minutes.
Step 9
When the soup returns to a simmer, slowly drizzle in the beaten egg in a circular motion. The egg will cook into soft ribbons, adding richness and texture to the soup. Simmer for just 1-2 more minutes after adding the egg.
Step 10
Taste the soup and adjust the seasoning as needed. If it’s not salty enough, add a small pinch of salt. Be careful not to over-salt.
Step 11
Just before turning off the heat, add the thinly sliced green onions and green chili pepper. Let it simmer for another moment to allow their fresh aroma and slight spiciness to meld into the soup.
Step 12
Your delicious, hearty, and refreshing dried pollack soup is ready! Enjoy it with a bowl of warm rice for a truly comforting meal that will soothe your soul. This is a perfect dish for lunch or dinner!
