Soothing Hangover Soup (Hwangtae Guk)
How to Make Delicious Hwangtae Guk (Dried Pollack Soup)
A comforting and revitalizing soup that’s perfect for a hangover or a light meal. This Hwangtae Guk, also known as Bukeo Guk, is incredibly satisfying, especially when enjoyed with a bowl of rice. With just a side of kimchi, it’s a complete and delicious meal that will warm you from the inside out.
Main Ingredients- Dried Pollack (Hwangtae) 80g (generous amount)
- Radish (Moo) 1/2 palm-width (approx. 150g)
- Tofu 1 block (firm or stewing type)
- Eggs 2
- Green Onions (Scallions) 1 handful (mainly white parts)
Sautéing & Seasoning Ingredients- Sesame Oil 3 Tbsp
- Vegetable Oil 1 Tbsp
- Soup Soy Sauce 1 Tbsp (for sautéing pollack)
- Salt 1 tsp (for sautéing pollack)
- Soup Soy Sauce 3 Tbsp (for seasoning)
- Minced Garlic 1 Tbsp
- Sesame Oil 3 Tbsp
- Vegetable Oil 1 Tbsp
- Soup Soy Sauce 1 Tbsp (for sautéing pollack)
- Salt 1 tsp (for sautéing pollack)
- Soup Soy Sauce 3 Tbsp (for seasoning)
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
First, soak the dried pollack in cold water for about 30 minutes. This will soften the pollack, making it tender and enhancing the depth of flavor in the soup.
Step 2
Gently squeeze the soaked dried pollack by hand to remove excess water. Be careful not to wring it out too tightly, as this can make it dry and tough.
Step 3
In a pot, lightly toast dried anchovies or dried pollack roe over low heat for 1-2 minutes. This process removes any fishy odor while retaining a rich umami flavor, creating a delicious broth base. (If you don’t have these ingredients, plain water is also acceptable.)
Step 4
Wash the radish, peel it, and cut it into thin, bite-sized pieces (called ‘nabak-sseolgi’ in Korean), about 0.5cm thick. If cut too thinly, they may disintegrate while cooking.
Step 5
Cut the prepared dried pollack into manageable pieces, about 3-4 cm long. Pieces that are too long can be awkward to eat.
Step 6
In a clean pot, heat sesame oil and vegetable oil in a 2:1 ratio. Add the cut dried pollack and sauté over medium heat until lightly browned. Stir in 1 Tbsp of soup soy sauce and 1 tsp of salt, and continue to sauté for another minute. This sautéing step is key to bringing out the pollack’s flavor and adding depth to the soup.
Step 7
Add the sliced radish to the sautéed pollack and stir-fry together for about 1 minute. Cook just until the radish begins to turn slightly translucent.
Step 8
Pour in the prepared broth (or plain water) and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 5-7 minutes, or until the radish is tender.
Step 9
When the radish is tender, add the cubed tofu. Stir in the seasoning ingredients: 3 Tbsp of soup soy sauce and 1 Tbsp of minced garlic. Adjust the amount of soy sauce to your taste. Let the soup simmer for a few more minutes after adding the tofu.
Step 10
Finally, add the chopped green onions. Whisk the 2 eggs and slowly drizzle them over the top of the simmering soup. Resist the urge to stir immediately; let the eggs set and cook undisturbed for a beautiful presentation. Once the egg is cooked through, turn off the heat and serve your delicious Hwangtae Guk.
