Refreshing Pollack Soup (Hwangtae Guk)
The Secret to a Clear and Refreshing Pollack Soup! Make the Ultimate Hangover Cure with Bean Sprouts!
When you crave a clear and refreshing soup, Hwangtae-bugoe guk (dried pollack soup) is the perfect choice! Adding crunchy bean sprouts elevates it to a true hangover cure that will soothe your soul. It’s also a nutritious soup that kids love! Let’s make this nourishing Hwangtae Guk together.
Main Ingredients
- 1 handful dried pollack threads (cut into bite-sized pieces)
- Radish, same amount as pollack or to your preference (thinly sliced)
- 1/2 stalk green onion (sliced diagonally)
- 700ml stock (pre-boiled with anchovies, dried pollock, and kelp)
Seasoning
- 1.5 Tbsp sesame oil
- 1 Tbsp soup soy sauce
- 0.5 Tbsp salt (or adjust to taste)
- 0.5 Tbsp minced garlic
- 1.5 Tbsp sesame oil
- 1 Tbsp soup soy sauce
- 0.5 Tbsp salt (or adjust to taste)
- 0.5 Tbsp minced garlic
Cooking Instructions
Step 1
Cut the dried pollack threads into manageable, bite-sized pieces. In a pot, combine the thinly sliced radish and the prepared dried pollack threads. Add 1.5 tablespoons of sesame oil and stir-fry over medium heat. To prevent burning, add a little stock water gradually while stir-frying. This helps to soften the ingredients and release their savory flavor.
Step 2
Once the pollack and radish become fragrant, pour in the 700ml of stock before they burn. (I used pre-made stock from anchovies, dried pollock, and kelp.) Add 0.5 tablespoon of minced garlic. If you’re adding bean sprouts, now is the time. Covering the pot while the bean sprouts cook helps prevent any fishy smell and keeps them crisp.
Step 3
Add 1 tablespoon of soup soy sauce to deepen the flavor. Once the soup comes to a boil, reduce the heat from high to medium. Simmering like this allows the flavors of the ingredients to infuse well into the broth.
Step 4
As the soup bubbles and the radish begins to soften, crack one egg into the soup. Gently break the yolk with a spoon and let it float on the surface. Be careful not to stir too vigorously, as this can make the broth cloudy. Lower the heat to low and let it cook gently.
Step 5
Add the diagonally sliced green onions. Skim off any foam that rises to the surface with a spoon for a cleaner broth. Now, season with salt. Add salt a little at a time with a teaspoon, tasting as you go, and adjust to your preference. Remember that soup soy sauce already added saltiness, so be cautious not to over-salt.
Step 6
Your delicious pollack soup is ready! If you added bean sprouts, turn off the heat once they are cooked to your liking, ensuring they don’t become too mushy. Enjoy a hearty and refreshing meal with this hot and savory Hwangtae Guk!
