Simple and Refreshing Dried Pollack Soup (Hwangtae-guk) by Im Sung-geun
Simple and Refreshing Dried Pollack Soup (Hwangtae-guk) by Im Sung-geun
Winter Delicacy: Im-jjang’s Easy Dried Pollack Soup Recipe
Dried pollack (Hwangtae), naturally seasoned by freezing and thawing in the winter cold, is a nutrient-rich ingredient. It’s packed with amino acids like methionine, which are excellent for liver protection and hangover relief. Being high in protein and low in fat, it’s also great for dieting. Today, we’ll be making a simple Dried Pollack Soup using a recipe by Im Sung-geun. This clear and refreshing soup is a perfect, hearty meal.
Main Ingredients- 2 handfuls of dried pollack strips (about 50-60g)
- 2 Tbsp perilla oil
- 5 cups water (1000ml)
- 1 Tbsp tuna extract (or fish sauce)
- Pinch of salt
- 1 egg
- 1 handful of green onion (about 50g)
Cooking Instructions
Step 1
First, prepare 2 handfuls of dried pollack strips. If they are already cleaned, you can use them as is.
Step 2
To remove any gamey smell, lightly rinse the dried pollack strips in cold water for about 15 seconds, gently massaging them. Be careful not to wash them for too long, as this can wash away the delicious flavor. After rinsing, squeeze out any excess water thoroughly.
Step 3
Crack 1 egg into a bowl and lightly beat it with a fork or chopsticks. Don’t over-mix; leaving some streaks of yolk and white will result in a more visually appealing and tender texture when cooked.
Step 4
Chop about 50g of green onion into bite-sized pieces. This will be added later to enhance the soup’s flavor.
Step 5
Prepare a pot for boiling the soup. Add 2 Tbsp of perilla oil to the pot and gently sauté the squeezed dried pollack strips over medium-low heat. This step helps the pollack absorb the nutty aroma of the perilla oil, contributing to a milky broth. Once the pollack softens slightly, add 2 cups (400ml) of water. Ensure there’s enough water to cover the pollack. The perilla oil is a key secret ingredient, as per Im Sung-geun’s method, to create a rich, milky broth similar to bone broth.
Step 6
Once the mixture starts to boil, add water in three separate portions, with 5-minute intervals between each addition. This gradual addition of water helps to deepen the flavor and aroma of the pollack into the broth, creating a refreshing and clean taste.
Step 7
After the broth has simmered and the flavors have melded, stir in 1 Tbsp of tuna extract for added umami. Adjust the seasoning with salt as needed. If tuna extract is unavailable, you can use other fish sauces like anchovy or sand lance extract, or simply use salt for a purely savory taste. Im Sung-geun preferred to season with salt only.
Step 8
When the soup is simmering, gently pour the beaten egg in a circular motion. Crucially, do not stir immediately! Let the egg set; it will cook beautifully into delicate, fluffy ribbons that float on the surface. Once the egg is mostly set, add the chopped green onions and simmer briefly to finish.
Step 9
Finally, sprinkle with black pepper to taste, if desired. Enjoy your warm and refreshing Dried Pollack Soup for a satisfying meal!
