Hearty and Refreshing Pollack Soup (Hwangtae Guk) – Sumine Banchan Recipe
Hearty and Refreshing Pollack Soup (Hwangtae Guk) – Sumine Banchan Recipe
Sumine Banchan Hwangtae Guk
A recipe for a refreshing and deeply flavorful pollack soup (Hwangtae Guk), perfect for hangovers or as a satisfying meal. Enjoy its clear and invigorating taste.
Main Ingredients- Dried Pollack (Hwangtae) 60g
- Tofu 1/2 block
- Korean Radish (Moo) 1 piece (approx. 100g)
- Red Chili Pepper 1
- Scallion 1/3 stalk
- Egg 1
Broth & Seasoning- Sesame Oil 1 Tbsp
- Water 9 cups (1.8L)
- Soup Soy Sauce (Gukganjang) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Salted Shrimp (Saeujeot) 1.5 Tbsp
- Yeondu Cheongyang Chili Sauce 1 Tbsp (optional, for added spice)
- Sesame Oil 1 Tbsp
- Water 9 cups (1.8L)
- Soup Soy Sauce (Gukganjang) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Salted Shrimp (Saeujeot) 1.5 Tbsp
- Yeondu Cheongyang Chili Sauce 1 Tbsp (optional, for added spice)
Cooking Instructions
Step 1
First, let’s prepare the ingredients for the pollack soup. Julienne or thinly slice the Korean radish into strips similar in length to the dried pollack. Cut the tofu into bite-sized pieces of similar dimensions. Finely chop the red chili pepper and scallions for garnish.
Step 2
Cut the dried pollack into 2-3 manageable pieces with scissors. To prevent burning when stir-frying, lightly moisten the pollack by spraying it with water from a spray bottle. This will help it cook evenly and remain tender.
Step 3
Now, get your pot ready.
Step 4
Heat 1 Tbsp of sesame oil in the pot. Add the moistened dried pollack and stir-fry over medium-low heat until fragrant and slightly golden, being careful not to burn it. Stir-frying the pollack well develops its savory aroma.
Step 5
Once the pollack is lightly browned, add the prepared sliced radish and sauté briefly with the pollack. Stir-frying the radish first enhances the refreshing taste of the broth.
Step 6
Pour 9 cups (1.8L) of water into the pot with the stir-fried pollack and radish. (Using rice water instead of plain water will result in a richer, more savory broth.) Cover the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 30 minutes until the broth becomes milky and flavorful. This slow simmering allows the flavors of the radish and pollack to fully infuse the liquid.
Step 7
After simmering for 30 minutes, check the broth. It should have turned a beautiful milky white, indicating that the delicious essence of the pollack and radish has been well extracted.
Step 8
Now, add 1 Tbsp of soup soy sauce and 0.5 Tbsp of minced garlic. Add the cubed tofu to the pot.
Step 9
Add the chopped red chili pepper for color and the sliced scallions for a fresh aroma and taste.
Step 10
Finally, season the soup with 1.5 Tbsp of salted shrimp. Using salted shrimp adds a wonderful umami depth. (Taste the broth and adjust the amount of salted shrimp to your preference.) Reduce the heat to low. Lightly beat the egg and slowly drizzle it into the simmering soup, creating delicate ribbons. Let it cook gently for a minute or two until the egg is set but still tender. Avoid overcooking, which can cause the egg to break apart. This completes the soup.
Step 11
Your delicious Sumine Banchan-style pollack soup is ready! Enjoy this warm, comforting soup to refresh yourself and feel revitalized.
