Spicy and Refreshing Dried Pollack Soup (Hwangtae Guk)
Spicy and Refreshing Dried Pollack Soup (Hwangtae Guk)
The Best Hangover Cure! Spicy Dried Pollack Soup, Perfect with Drinks
On days when you crave a spicy soup, especially the morning after enjoying some drinks, try making this dried pollack soup to revitalize your system. Its spicy yet refreshing taste is exceptional. The clear broth, rich flavor of dried pollack, crunchy bean sprouts, and fragrant chives blend together to make it perfect as a hangover remedy or a hearty meal.
Soup Ingredients- 1 handful Dried Pollack (adjust quantity based on size)
- 1 handful Bean Sprouts (approx. 100g)
- A bunch of Fresh Chives
- 2 Fresh Shiitake Mushrooms
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp Soup Soy Sauce (Gukganjang)
- Pinch of Salt (adjust to taste)
- A little Ground Black Pepper
Refreshing Broth Ingredients- 4 sheets Dried Kelp (approx. 10x10cm)
- 10 Dried Anchovies (for broth)
- 4 sheets Dried Kelp (approx. 10x10cm)
- 10 Dried Anchovies (for broth)
Cooking Instructions
Step 1
First, let’s make a clear and refreshing broth. In a pot, combine 1 liter of water, 4 sheets of dried kelp, and 10 dried anchovies. Bring to a boil over medium heat and simmer for about 10 minutes. Remove the kelp as soon as it starts boiling to prevent a bitter taste. Continue to simmer the anchovies for another 10 minutes to extract a rich flavor, then remove them.
Step 2
Gently rinse the dried pollack (Hwangtae) by swishing it in cold water to remove any impurities. Lightly squeeze out excess water. Be careful not to soak it for too long, as it can become mushy.
Step 3
Wash the bean sprouts thoroughly under running water. It’s okay if the tails are still attached, but trim off any dirty parts for a cleaner result.
Step 4
Wash the fresh chives and cut them into 4-5cm lengths. The chives will be added at the end to impart their fragrant aroma. (You can also add a little chopped green onion if you like.)
Step 5
Prepare the seasoning ingredients needed for the soup: 1 tablespoon of minced garlic, 1 tablespoon of soup soy sauce, and a little black pepper.
Step 6
In a separate pot, heat 2 tablespoons of cooking oil over medium-low heat. Add the prepared dried pollack and stir-fry. Add 2 tablespoons of gochugaru (Korean chili flakes) and continue to stir-fry, coating the pollack with the chili powder.
Step 7
Stir-fry for about 1-2 minutes, adjusting the heat to prevent the chili powder from burning. This step will deepen the flavor of the dried pollack and enhance the umami of the chili powder.
Step 8
Pour the prepared kelp and anchovy broth into the pot with the stir-fried pollack. Bring it to a boil over high heat.
Step 9
Once the broth is boiling vigorously, add the washed bean sprouts and thinly sliced fresh shiitake mushrooms. Bring back to a boil. Be careful not to overcook the bean sprouts, as you want to maintain their crunchy texture.
Step 10
When the soup is bubbling vigorously, it’s almost ready. Finally, add the chopped chives and simmer briefly. Season the soup with soup soy sauce and salt to your preference. A final sprinkle of black pepper will complete this spicy and refreshing dried pollack soup. It’s also delicious with a bowl of rice!
