Refreshing and Savory Pollack Soup (Hwangtae Guk)
Chef Baek Jong-won’s Recipe: Simple Pollack Soup for Hangover Relief
Let’s make a delicious pollack soup. This soup is perfect for a hangover or a hearty meal, offering a refreshing and deep flavor.
Main Ingredients- Dried Pollack Fillets 70g
- Radish 1/2 medium (approx. 300g)
- Green Onions 1 handful
- Eggs 2
Cooking Instructions
Step 1
This pollack soup is designed to be incredibly refreshing, featuring pollack that soothes the soul and radish, which becomes sweeter in winter. We’ll be making a deeply flavored and clean-tasting pollack soup following Chef Baek Jong-won’s simple method. Let’s get started!
Step 2
First, rehydrate the dried pollack fillets (70g) by soaking them in cold water for about 5-10 minutes until softened. Be careful not to soak them for too long, as they can lose flavor. Drain the rehydrated pollack on a sieve. Remove any tough central bones by gently scraping them with your fingers or cutting them off with a knife. Cut the pollack into bite-sized pieces, about 3-4 cm long.
Step 3
Heat 2 tablespoons of sesame oil in a pot over medium-low heat. Add the thinly sliced or julienned radish (1/2 medium) and sauté for 3-4 minutes until it becomes slightly translucent and starts to release its sweetness. This step significantly deepens the soup’s flavor.
Step 4
Once the radish is tender and fragrant, add the prepared pollack to the pot. Stir-fry them together with the radish for another 2-3 minutes. Sautéing the pollack in the oil will bring out its savory notes. The pollack should look slightly firm and glossy.
Step 5
Now, pour in 800ml of pre-made rice water or anchovy-kelp broth. Bring the soup to a boil over high heat, then reduce to medium-low and simmer for 5-7 minutes. This allows the flavors of the radish and pollack to infuse into the broth. Skim off any foam that rises to the surface for a cleaner taste.
Step 6
Once the flavors have melded, add 1 tablespoon of minced garlic and 1 tablespoon of fish sauce (or Korean soy sauce for soup) to season. Taste and adjust the seasoning with 1 teaspoon of salt if needed. Finally, lightly beat 2 eggs and slowly drizzle them into the simmering soup around the edges. Let the eggs set without stirring for about a minute, then gently break them up with chopsticks or a fork. Stir in the chopped green onions and simmer for another minute until done.
Step 7
Your delicious and refreshing pollack soup is ready! Enjoy it with a hot bowl of rice for a satisfying meal.
