Refreshing and Deep Flavor! Dried Pollack and Bean Sprout Soup
#HangoverSoup #SoupRecip #RefreshingBroth #DriedPollackSoup #EasyHangoverCure #HomeCookingRecipe
When you crave a hot and refreshing soup on a chilly day, this is the ultimate choice! Dried pollack (hwangtae), crisp bean sprouts, and tender tofu come together to create a deep and rich flavor in this Hwangtae Haejangguk. We’ll sauté the dried pollack to enhance its savory aroma in our homemade natural broth, and then add bean sprouts and tofu for a hearty and satisfying meal. This recipe is perfect for a hangover cure or a filling meal.
Main Ingredients- 500g dried pollack (hwangtae), shredded
- 1 block firm tofu
- 500g bean sprouts
- 2 Tbsp salted fermented shrimp (saeujeot)
- 1L natural broth (or anchovy-kelp broth)
- 1 tsp minced garlic
- 2 Tbsp chopped green onions
Broth Ingredients (Optional, store-bought broth can be used)- 2 dried pollack heads
- 2 dried shiitake mushroom stems
- 2 dried green onion roots
- 3 crab legs
- 2 shrimp heads
- 1 handful dried shrimp shells
- 3 Tbsp natural seasoning ingredients (e.g., dried kelp, shiitake mushrooms)
- 2 dried pollack heads
- 2 dried shiitake mushroom stems
- 2 dried green onion roots
- 3 crab legs
- 2 shrimp heads
- 1 handful dried shrimp shells
- 3 Tbsp natural seasoning ingredients (e.g., dried kelp, shiitake mushrooms)
Cooking Instructions
Step 1
First, prepare the dried pollack. Heat 1 tablespoon of sesame oil in a dry pan over medium-low heat. Add the shredded dried pollack and sauté, stirring constantly to prevent burning. This process removes any fishy odor from the pollack and brings out its nutty flavor. (Tip: You can lightly soak the dried pollack in cold water before sautéing for a softer texture, but sautéing it directly will infuse a deeper pollack flavor into the broth.)
Step 2
Pour 1L of the prepared natural broth over the sautéed dried pollack. Add 1 teaspoon of minced garlic and 2 tablespoons of chopped green onions to the pot. Bring the mixture to a boil before proceeding to the next step.
Step 3
Once the broth is boiling vigorously, add the thoroughly washed bean sprouts. Immediately cover the pot with a lid to ensure the bean sprouts cook to a crisp texture. Let it simmer for about 3-5 minutes until the bean sprouts are tender. (Tip: Add the tofu after the bean sprouts have cooked to prevent the tofu from breaking apart and to maintain its shape.)
Step 4
After confirming the bean sprouts are cooked, add the tofu, cut into bite-sized pieces. As the soup returns to a boil, skim off any foam that rises to the surface. This will result in a clearer and cleaner broth. Continue to simmer over high heat for a short while after adding the tofu to allow the ingredients to meld together.
Step 5
Finally, season the soup with 2 tablespoons of salted fermented shrimp (saeujeot) to taste. Using saeujeot adds a wonderful umami depth, making the soup even more delicious. You can also adjust the seasoning with salt or soy sauce according to your preference. Your refreshing and deeply flavored Hwangtae Haejangguk is now ready! The rich broth, infused with flavor from the broth and pollack, might even resemble a milky bone broth. Enjoy this hearty soup!
