Savory Pollock and Potato Miyeokguk, Made with Husband’s Love
Savory Pollock and Potato Miyeokguk, Made with Husband’s Love
The Ultimate Comfort Food: My Husband’s Special Pollock and Potato Seaweed Soup Recipe
Whenever we visit our home in Daegwallyeong, Pyeongchang, my husband always makes this special miyeokguk (seaweed soup) with potatoes. The addition of dried pollack (hwangtae) makes it extra rich and savory – it’s truly my favorite version! He cooks, and I capture the delicious moments. Now, I’m sharing his secret recipe so you can recreate this comforting taste at home.
Ingredients- 2 handfuls rehydrated dried seaweed (miyeok)
- 2 medium potatoes
- 1 handful dried pollack strips (hwangtae)
- 1 Tbsp minced garlic
- 8 cups water
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp soup soy sauce (jipganjang)
- Salt to taste
- Pinch of black pepper
Cooking Instructions
Step 1
Begin by soaking the dried seaweed in cold water until it is fully rehydrated and soft. This usually takes about 20-30 minutes.
Step 2
Once rehydrated, rinse the seaweed thoroughly under running water 2-3 times to remove any grit or impurities. Squeeze out the excess water and cut it into bite-sized pieces, about 3-4 cm long. If you prefer a slightly firmer texture, you can shorten the soaking time to about 5 minutes.
Step 3
Gently rinse the dried pollack strips under running water to soften them slightly. Squeeze out any excess water firmly with your hands. Cut the pollack into 2-3 cm lengths. This step helps to impart a cleaner, richer flavor to the soup.
Step 4
Since we’ll be cooking the potatoes with their skins on, scrub them thoroughly with baking soda or coarse salt to remove any dirt. Carefully cut away any sprouts or blemishes.
Step 5
After washing, rinse the potatoes again under clean water. Slice them thinly, about 0.5 cm thick, or cut them into bite-sized cubes. Ensure the pieces are uniform so they cook evenly. Avoid cutting them too large, or they might become mushy.
Step 6
Now, it’s time to start cooking! Heat 2 tablespoons of perilla oil or sesame oil in a pot over medium heat. Add the rehydrated seaweed, squeezed pollack, and sliced potatoes to the pot.
Step 7
Sauté the ingredients for about 3-5 minutes, stirring frequently, until the potatoes begin to look slightly translucent. Add the minced garlic and continue to sauté until fragrant, being careful not to burn it. This initial sautéing step deepens the flavors.
Step 8
Keep an eye on the pot and stir continuously to prevent the ingredients from sticking to the bottom and burning. This quick sautéing process helps to ‘toast’ the ingredients, enhancing their savory notes.
Step 9
Once the ingredients are well sautéed, pour in 8 cups (1.6L) of water. For an even richer and creamier broth, you can substitute some or all of the water with rice water (ssal-mull).
Step 10
Bring the soup to a boil over high heat, then reduce the heat to medium-low. Let it simmer for about 10-15 minutes, or until the potatoes are tender when pierced with a fork. The broth should become milky and aromatic. Season with 2 tablespoons of anchovy sauce and 1 tablespoon of soup soy sauce. Adjust the seasoning with additional salt if needed. Finish with a pinch of black pepper.
