Pollock Soup (Hwangtae Haejangguk) – 80% Protein
[Nutrient-Rich! 80% Protein Pollock Soup] A Hearty Winter Elixir, Deep and Savory Soup Made with Pollock – 4x More Protein Than Beef
Pollock, also known as Hwangtae, is an exceptional source of nutrition, boasting over 80% protein content, which is four times that of beef. This recipe enhances the naturally savory flavor of Hwangtae by simmering it with beef bone broth, creating a deeply rich and comforting soup perfect for winter. It’s a beloved dish for all ages, from children to grandparents. This soup is not only delicious when freshly made but also retains its wonderful taste even when stored and reheated, making it a practical and valuable recipe to have. I plan to make this for my parents when they visit next week.
Ingredients
- 2 cups prepared dried pollock (Hwangtae)
- 400g beef bone broth
- 500ml rice water (water used to rinse rice)
- 1/10 radish
- 1/3 onion
- 1/2 block firm tofu
- 1 Tbsp minced garlic
- 1 Tbsp perilla oil
- 2 tsp salted fermented shrimp
- 1 egg
- 1 handful chopped green onion
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables for the soup. Dice the onion, tofu, and radish into small, bite-sized pieces. Cutting them small is recommended, especially if children, like a 24-month-old, will be eating it.
Step 2
Lightly dip the dried pollock in water to soften it, then gently squeeze out the excess moisture. Dipping for just about 3 seconds is key to prevent the savory juices from leaching out into the water.
Step 3
Once the pollock is slightly rehydrated, cut it into manageable, bite-sized pieces. Be sure to remove any large bones that could be difficult to eat, especially for children.
Step 4
Heat a pot over medium heat. Add the prepared dried pollock and 1 tablespoon of perilla oil. Sauté the pollock until it becomes lightly golden and fragrant. The nutty aroma of the perilla oil will infuse into the pollock, enhancing its flavor.
Step 5
Once the pollock is nicely sautéed, add the diced radish to the pot and continue to stir-fry. Cooking the radish until it becomes slightly translucent will add a refreshing sweetness to the broth.
Step 6
Now, pour in 500ml of rice water and bring it to a boil over high heat. Rice water contributes to a smoother and more savory broth base.
Step 7
As the rice water begins to boil, add the prepared beef bone broth. The rich beef bone broth will deepen the overall flavor of the pollock soup.
Step 8
Once the soup is boiling, add 1 tablespoon of minced garlic and 2 teaspoons of salted fermented shrimp. Taste the broth and season with salt as needed. Using salted fermented shrimp adds a wonderful umami flavor.
Step 9
After adjusting the seasoning, add the diced tofu and the lightly beaten egg. To make the egg visually appealing, gently stir the egg in a single direction to create ribbons of white and yolk rather than fully mixing it.
Step 10
Finally, add the chopped green onions and simmer for another minute until fragrant. The fresh aroma of the green onions will meld into the soup before you turn off the heat.
Step 11
Taste the soup one last time and adjust the seasoning with more salt if necessary. Finish with a sprinkle of black pepper to your preference, and your deeply flavorful pollock haejangguk is ready to be enjoyed.
