Refreshing and Spicy Bean Sprout and Dried Pollack Soup (Haejangguk)
Refreshing and Spicy Bean Sprout and Dried Pollack Soup (Haejangguk)
Ultimate Hangover Soup Recipe: How to Make Delicious Bean Sprout and Dried Pollack Soup
Introducing a refreshing and invigorating bean sprout and dried pollack soup recipe that will clear your head! This soup is not only perfect for curing your husband’s hangovers after a night out but also an excellent way to refresh your tired family. Adding rice to this soup makes it an absolute delight! It’s a highly recommended hangover soup that will blow away any sluggishness.
Main Ingredients- 1 bag large bean sprouts
- 2 handfuls dried pollack (booked)
- 1 large green onion
- 4 Korean green chili peppers (cheongyang peppers)
- 1 Tbsp minced garlic
- 1 anchovy-kelp broth pack
- 3 Tbsp soy sauce for soup (gukganjang)
- 1 Tbsp salt
- 1-2 eggs (optional)
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water and drain them. It’s best to leave the heads and tails attached for a more refreshing soup. Cut the dried pollack into bite-sized pieces, soak them in cold water for about 10 minutes, then squeeze out excess water. Slice the green onion diagonally and thinly slice the Korean green chili peppers. Mince the garlic.
Step 2
In a large pot, add the rinsed bean sprouts and fill with enough cold water to cover the ingredients. Add the anchovy-kelp broth pack, cover the pot, and bring to a rolling boil over high heat. Once the broth has sufficiently infused, remove the broth pack, then add the prepared dried pollack and continue to simmer.
Step 3
Once the dried pollack has softened, season the soup with soy sauce for soup and salt. When seasoning, start with a little and gradually add more until you reach your desired taste. Finally, add the minced garlic, sliced green onion, and sliced chili peppers, and simmer briefly. This step will deepen the flavor and make the soup more refreshing. You can also whisk in 1-2 eggs for a smoother texture.
Step 4
Transfer the soup, where all the ingredients have melded and the flavors have developed, into individual serving bowls (tteokbaegi). Gently reheat the soup in the bowls until it’s just about to boil over, then immediately serve it to the table. Enjoy the soup immediately while it’s piping hot to fully savor its refreshing and invigorating taste.
