Spicy and Refreshing Bean Sprout and Dried Pollack Soup (Haejangguk)
Spicy and Refreshing Bean Sprout and Dried Pollack Soup (Haejangguk)
The Ultimate Hangover Cure! How to Make Delicious Bean Sprout and Dried Pollack Soup
Introducing a truly satisfying bean sprout and dried pollack soup that’s perfect for alleviating hangovers and adding a hearty element to your meal. Even without a complex broth-making process, this recipe yields a deep, refreshing flavor that’s quick and easy to prepare, especially on busy days. It tastes just as rich as a soup made with a traditional broth, and it’s a method I frequently use, so I highly recommend you try it. You won’t regret this delicious dish!
Main Ingredients- 10g Dried Pollack Threads
- 2 Tbsp Green Onion (white part), thinly sliced (approx. 20g)
- 1/2 Sheet Fish Cake, cut into bite-sized pieces (approx. 20g)
- 50g Fresh Bean Sprouts
- 1 Egg
Soup Seasoning- 4 Tbsp Well-fermented Kimchi Brine (approx. 40g)
- 1/5 tsp Gochugaru (Korean chili powder) (approx. 1g)
- 1/10 tsp Salt (approx. 1g)
- 1 Tbsp Soy Sauce (approx. 8g)
- 1 Tbsp Mirin (14% alcohol) (approx. 8g)
- 1 Tbsp Fish Sauce (approx. 8g)
- 1/2 tsp Soup Soy Sauce (approx. 4g) OR 1/5 tsp Beef Dashida (approx. 2g)
- 1/2 Tbsp Sesame Oil (approx. 4g)
- 1-2 Pinches Ground Black Pepper
- 4 Tbsp Well-fermented Kimchi Brine (approx. 40g)
- 1/5 tsp Gochugaru (Korean chili powder) (approx. 1g)
- 1/10 tsp Salt (approx. 1g)
- 1 Tbsp Soy Sauce (approx. 8g)
- 1 Tbsp Mirin (14% alcohol) (approx. 8g)
- 1 Tbsp Fish Sauce (approx. 8g)
- 1/2 tsp Soup Soy Sauce (approx. 4g) OR 1/5 tsp Beef Dashida (approx. 2g)
- 1/2 Tbsp Sesame Oil (approx. 4g)
- 1-2 Pinches Ground Black Pepper
Cooking Instructions
Step 1
First, prepare 2 tablespoons of green onion (about 20g) and thinly slice it. If the green onion stalks are thick, chopping them 2-3 more times into smaller pieces will help the seasoning distribute evenly and enhance the flavor.
Step 2
Cut one sheet of fish cake in half, using about 1/2 sheet (around 20g). Slice the fish cake into bite-sized pieces that are easy to scoop with a spoon, according to your preference.
Step 3
Cut 10g of dried pollack threads into pieces about 2-3 cm long. If you briefly dip the pollack threads in water for just 1 second and then let them sit for 2-3 minutes before cutting, you can prepare them without any powder scattering.
Step 4
Take about a handful of fresh bean sprouts, approximately 50g, and rinse them thoroughly.
Step 5
Crack one egg into a bowl and whisk it well, setting it aside.
Step 6
Pour 600cc of water into a pot or wok. Plain water is fine, but if you have pre-made anchovy or kelp broth, using it will give the soup a much deeper flavor. Once the water begins to boil, add 1/5 teaspoon of gochugaru.
Step 7
Add a pinch of salt (about 1/10 teaspoon). You can always adjust the seasoning later, so it’s best to start with a small amount. You can add more if it’s not salty enough.
Step 8
Add 1 tablespoon of soy sauce (approx. 8g).
Step 9
Add 1 tablespoon of Mirin (14% alcohol) (approx. 8g). Mirin helps to remove any unpleasant odors and adds a pleasant flavor to the soup.
Step 10
Add a generous 4 tablespoons of kimchi brine (about 40g). Even without adding kimchi itself, the kimchi brine provides that characteristic spicy and refreshing taste of a hangover soup. Then, add 1 tablespoon of fish sauce (approx. 8g) for added umami.
Step 11
Add all the pre-cut fish cake and dried pollack threads to the pot. Bring to a boil over high heat, and then simmer vigorously for 2 minutes to allow the flavors to meld.
Step 12
After boiling for 2 minutes, add the prepared bean sprouts. Covering the pot after adding the bean sprouts will help retain their crispiness and prevent any fishy smell.
Step 13
Add 1/2 teaspoon of soup soy sauce (approx. 4g) OR 1/5 teaspoon of beef Dashida (approx. 2g), depending on your preference. Let it boil vigorously for another 2 minutes until the bean sprouts are cooked.
Step 14
After 2 minutes, slowly drizzle the whisked egg in a thin, even stream over the simmering soup. Crucially, do not stir immediately after adding the egg; let it cook undisturbed for 1 minute. This technique ensures the egg spreads beautifully into delicate ribbons and is easy to scoop out.
Step 15
Add 1 tablespoon of shredded seaweed (optional) to further enhance the soup’s flavor.
Step 16
Drizzle in 1/2 tablespoon of sesame oil (approx. 4g) for a fragrant finish.
Step 17
Finally, add the sliced green onions and 1-2 pinches of ground black pepper. Boil for just 1 more minute over high heat to allow all the flavors to harmonize.
Step 18
Before turning off the heat, taste the soup and adjust the seasoning with salt or salted shrimp if needed. The balance of spiciness and refreshment is outstanding.
Step 19
This finished bean sprout and dried pollack soup can be enjoyed as is, or for an even more satisfying meal, ladle the broth and ingredients generously over a bowl of rice to create a hearty ‘gukbap’ (soup with rice). It’s perfect as a hangover cure or a filling meal!
