Hearty Dried Pollack and Silken Seaweed Soup (Hwangtae Miyeokguk)
Mastering the Art of Delicious Hwangtae Miyeokguk: A Detailed Recipe
Experience the deep, savory flavors of Korea with this Hwangtae Miyeokguk! This recipe combines the rich umami of dried pollack (Hwangtae) with the delicate texture of seaweed (Miyeok) for a truly comforting and nourishing soup. Perfect for special occasions or a satisfying meal, this guide provides step-by-step instructions and helpful tips for beginners.
Ingredients
- 1 handful dried pollack (Hwangtae), about 30-40g
- 100g dried seaweed (Miyeok)
- 200g beef for soup (optional)
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp soy sauce
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp fish sauce (anchovy or sand lance)
- Pinch of salt
- 1 tsp minced garlic
Cooking Instructions
Step 1
First, soak the dried seaweed in plenty of cold water for about 20-30 minutes until fully rehydrated. Drain the seaweed in a sieve, squeezing out excess water gently. Cut the seaweed into bite-sized pieces, about 3-4 cm long, using kitchen scissors. It’s best not to squeeze out all the moisture.
Step 2
Lightly rinse the dried pollack under cold water to remove any dust or impurities. Gently squeeze out the excess water. Cut the pollack into manageable lengths, about 5-7 cm. Cutting them to this size prevents them from breaking apart too much during cooking and keeps the soup looking cleaner.
Step 3
In a pot (or pressure cooker), add the prepared seaweed first, followed by the cut dried pollack. Drizzle in 1 tablespoon of fresh, fragrant perilla oil. Gently massage the ingredients with your hands to coat them evenly with the oil. This step infuses the pollack and seaweed with the rich, nutty aroma of perilla oil.
Step 4
If you’re using beef for soup, add it now and sauté it along with the other ingredients. (Optional step) Today, we’re adding premium Korean beef for an extra rich flavor, especially since it’s a special occasion! If adding beef, lightly stir-frying it with the seaweed and pollack in perilla oil helps to eliminate any gamey odors and enhances its taste.
Step 5
A key to a deeply flavorful miyeokguk is using a combination of seasonings. Add soy sauce, soup soy sauce, and fish sauce (anchovy or sand lance) for a complex savory profile. Taste and adjust the seasoning with a pinch of salt at the end. Instead of MSG, a small amount of anchovy broth concentrate can also add excellent umami.
Step 6
While some prefer miyeokguk without garlic, we highly recommend adding minced garlic. Garlic adds a wonderful depth to the broth, removing any blandness and creating a clean, savory taste. You can omit it if you prefer, but its inclusion significantly boosts the soup’s overall flavor.
Step 7
Begin by adding just enough water to cover the ingredients and bring it to a boil over medium heat. Once it boils, add more hot water and bring it to a boil again. This two-step water addition method helps the flavors meld together more quickly and evenly, resulting in a more delicious soup.
Step 8
The true deliciousness of miyeokguk is achieved through slow, simmering cooking. Reduce the heat to low, cover the pot, and let it simmer for at least 20-30 minutes, or until the flavors are well-developed and the ingredients are tender. Since miyeokguk is enjoyed for its generous ingredients, don’t be shy with the pollack and seaweed!
Step 9
Enjoy your perfectly cooked Hwangtae Miyeokguk, a delightful blend of savory dried pollack, aromatic perilla oil, and tender seaweed! It’s a hearty and nutritious meal, especially when served with a warm bowl of rice.
