Milky Dried Pollock Soup (Hwangtae Haejangguk) – A Visual Hangover Cure
Milky Dried Pollock Soup (Hwangtae Haejangguk) – A Visual Hangover Cure
This Hwangtae Haejangguk, simmered to a milky white broth like beef bone soup, will cure your hangover with just a glance!
The ultimate hangover cure: Hwangtae! ^^~ Enjoy this simple and delicious Dried Pollock Soup.
Ingredients- Dried Pollock Threads (Hwangtaechae) – 60g
- Radish (Moo) – 200g
- Perilla Oil (Deulgireum) – 6 Tbsp
- Water – 1.4L
- Salted Fermented Shrimp (Saewujeot) – 1/2 Tbsp
- Seasoned Salt (Matsogeum) – 1/4 Tbsp
- Minced Green Onion – 3 Tbsp
- Ground Black Pepper – 2 pinches
Cooking Instructions
Step 1
Hello everyone! Today’s recipe is a hearty and milky Hwangtae Haejangguk, perfect for a comforting meal. All measurements are based on a standard Korean tablespoon, approximately 8cc. First, prepare 60g of dried pollock threads (Hwangtaechae) and cut them into 3-4cm pieces. (Tip: One whole dried pollock, after head removal, typically weighs around 40g, so adjust accordingly if using a larger one, which can be 60-70g.) For more detailed instructions or video tutorials, please visit the ‘Duyuri Kitchen’ YouTube channel! Subscribing is greatly appreciated! ~~
Step 2
Cut 200g of radish (Moo) into 1cm thick slices. You can cut them into your preferred square or rectangular shapes. We recommend not slicing them too thinly to enjoy a pleasant texture.
Step 3
Now, place the prepared 60g of dried pollock threads in a pot. Pour 6 tablespoons (about 48g) of perilla oil (Deulgireum) over the pollock. (Important Tip: Using perilla oil for Hwangtae Haejangguk results in a much milkier and richer broth compared to sesame oil. However, avoid stir-frying the pollock excessively; the goal is to infuse its aroma into the oil, not to cook it through.)
Step 4
Add 700cc of water to the pot, cover with a lid, and bring to a boil over high heat. Once the water starts boiling vigorously, reduce the heat and simmer for 10 minutes. (Ensure the lid is on at all times to prevent moisture from evaporating too quickly, which helps create a more concentrated broth.)
Step 5
After simmering for 10 minutes, you’ll notice a beautiful, milky white broth forming, reminiscent of beef bone broth! (Of course, it doesn’t taste like beef bone broth, but it certainly looks like it’s working its hangover-curing magic! Haha)
Step 6
Now, add the remaining 700cc of water. Add all the sliced radish, 1/2 tablespoon (about 10g) of salted fermented shrimp (Saewujeot), and 1/4 tablespoon (about 2-3g) of seasoned salt (Matsogeum). Cook until the radish is tender and fully cooked.
Step 7
The radish should be tender after about 10 minutes of simmering. Depending on your stove’s heat, the amount of liquid evaporation might vary, so it’s crucial to taste the broth after the radish is cooked and adjust the seasoning with more salted fermented shrimp or salt as needed. I added an extra 1/4 tablespoon (about 1-2g) of salt to perfect the flavor.
Step 8
Once seasoned to your liking, add 3 tablespoons (about 15-20g) of minced green onion and 1-2 pinches of ground black pepper. Simmer for just about 1 more minute. (Optional: For an even richer flavor, consider adding about half a tablespoon of minced garlic. Highly recommended!)
Step 9
For an extra refreshing taste, you can blanch 1 handful (about 100g) of bean sprouts in boiling water for 1 minute, then rinse them under cold water and drain. Add these blanched bean sprouts when you add the green onions and simmer for another minute. Enjoy a steaming bowl of Hwangtae Haejangguk to revitalize your senses!
