Refreshing Pollack and Radish Soup (Hwangtae-Muguk)
Refreshing Pollack and Radish Soup (Hwangtae-Muguk)
A Revitalizing Morning Soup with Dried Pollack and Radish
This clear and refreshing radish soup is a delight to have frequently. Today, we’re adding dried pollack to make it extra invigorating, perfect for a morning meal.
Ingredients- Korean Radish (Mu) 70g
- Dried Pollack (Hwangtae-chae) 1 handful (generous)
- Green Onion 1/2 stalk
Seasoning & Broth- Soup Stock Cube 1 piece (or anchovy-kelp broth)
- Minced Garlic 1/3 Tbsp
- Fish Sauce or Soy Sauce 1 Tbsp (adjust to taste)
- Soup Stock Cube 1 piece (or anchovy-kelp broth)
- Minced Garlic 1/3 Tbsp
- Fish Sauce or Soy Sauce 1 Tbsp (adjust to taste)
Cooking Instructions
Step 1
First, peel the radish and cut it into bite-sized pieces, either thinly sliced or in slightly thick julienne strips. Place the prepared radish in a pot.
Step 2
While dried pollack can be used as is, briefly rinsing it under cold water makes it softer and enhances the soup’s flavor. Cut the pollack into easy-to-eat pieces with scissors. Add the cut pollack, soup stock cube, and about 4-5 cups (800ml-1000ml) of water to the pot, and bring to a boil over high heat.
Step 3
Once boiling, reduce the heat to medium, cover the pot, and simmer for about 10-15 minutes until the radish becomes translucent and tender. Simmering gently allows the radish’s refreshing flavor to fully infuse the broth.
Step 4
When the radish is sufficiently cooked and its refreshing taste has permeated the broth, add the chopped green onions and minced garlic. Be mindful not to add too much garlic, as it can make the broth cloudy; adjust the amount to your preference.
Step 5
Finally, season the soup with 1 tablespoon of fish sauce or soy sauce to taste. Consider the saltiness of the dried pollack and the soup stock cube when adjusting the seasoning. Taste and add more if needed. Let it simmer for another moment for the flavors to meld together, then turn off the heat. Your delicious Hwangtae-Muguk is ready!
